Fall’s freshest foods

Autumn's bounty shines in rich reds, greens and golds.

Credit: Granville

That chill in the air might mean that the summer-sweet strawberries and peas have passed their prime, but don’t despair; autumn yields a splendid bounty that’s resplendent in red, green and gold. In fall, mushroom season is at its best. Sauté some golden chanterelles plucked fresh from the forest floor or seek out B.C.’s prized pine mushrooms. Prickly green artichokes and ­yellow quinces are also available in September and October, and B.C.’s bounty of potatoes – especially red and yellow varieties – will take you right through winter. It’s all locally available throughout Metro ­Vancouver.

Now in season:
Fruits: apples, grapes, pears, quince

Vegetables: broccoli, corn, leeks, lettuce, squash

Nuts: chestnuts, hazelnuts

Herbs: chervil, cilantro, dill, sage, thyme