HARRISBURG — Pennsylvania Produce Month came to a close with the end of August, but that doesn’t mean we all stop eating vegetables. And it certainly doesn’t mean we have to stop eating local vegetables.

Here’s a look at what’s in season in the fall, with recipe ideas and tips on where you can find local veggies near you.

Winter squash

Winter squash come in many shapes and sizes, from little green and white specked delicata, to dark green ribbed acorn, to yellow rounded spaghetti, to dusty blue hubbard.

Winter squash store well, and if properly cured, can last through the winter. Ask your farmer about the curing process, and ask for some favorite recipes while you’re at it.

Spinach

Spinach is a good-for-you green that doesn’t like warm weather but will grow heartily through even winter temperatures. Spinach will be making an appearance again at farmers markets and in CSA shares in the fall.

There are many tasty ways to enjoy spinach either fresh or cooked, but keep an eye out for fresh spinach in the colder seasons.

A salad of fresh local spinach is a great treat in winter if storage crops like carrots, cabbage, and potatoes start to seem monotonous.

Broccoli

Broccoli thrives in the cooler weather of fall and spring, along with its Brassica relatives cauliflower, kale, arugula, cabbage and Brussels sprouts.

A nutrient powerhouse, broccoli is actually the flowering head of the broccoli plant.

Broccoli is delicious raw or cooked, and fresh broccoli is available into the late fall.

Sweet potatoes

Despite their name, sweet potatoes are not related to potatoes. In fact, sweet potatoes are in the same plant family as morning glories! High in vitamin A and beta-carotene, sweet potatoes store well for long periods of time and can be orange, white or even purple inside.

Sweet potatoes are a tropical crop so they take the whole growing season to mature, meaning Pennsylvania-grown crops are coming in now.

How can you find these fall veggies? The Directory on the PA Veggies website at PAVeggies.org is a great first option.

Many farmers markets continue well into the fall, so be sure to check out the veggie options at your local market.

The Pennsylvania Department of Agriculture can help you locate farmers’ markets and farm stands near you with their interactive Market Search tool at http://bit.ly/2xEhBps. Another easy-to-use directory is Local Harvest at http://bit.ly/2k0QWOE, where you can filter your regional search specific to CSAs, farmers markets, and farm stands, as well as keyword search specific produce.

Once you have your autumn veggies, it’s time to start cooking.

Baked Winter Squash

This works well for any kind of winter squash.

Winter squash

Oil

Salt

Pepper

Butter

Cut the squash in half, then scoop out the seeds and fibers. Brush the cut surfaces with a thin coating of oil and set the squash, cut side down, on a sheet pan. Bake at 375 degrees until the squash looks wrinkled and soft, about 30 minutes. The cut side will be richly glazed. Place upright, season with salt and pepper and a little butter, and serve.

Spinach Salad

4 cups fresh spinach

4 teaspoons coarsely chopped toasted pecans

Thinly sliced pears

Crumbled blue or feta cheese

1 tablespoon chopped fresh parsley

1½ teaspoon chopped fresh rosemary

Salad dressing of choice, or combine:

2 tablespoons red wine vinegar

2 tablespoons rice vinegar

2 tablespoons vegetable stock

1½ teaspoon minced shallots or onions

Toss fresh spinach with pecans and dressing of your choice. Top salad with thinly sliced pears and crumbled blue or feta cheese. Mix in chopped fresh parsley and chopped fresh rosemary.

Open-Faced Broccoli Sandwiches

Broccoli

Your favorite bread

Sour cream or creamy ricotta

Grated cheese, your favorite

Sunflower seeds

Cut broccoli into bite-sized pieces and steam until just tender. Lay slices of your favorite bread on cookie sheet. Spread a dollop of sour cream or creamy ricotta on each slice of bread. Arrange broccoli on each slice and press into sour cream. Top with a little of your favorite grated cheese and a few sunflower seeds for crunch.

Place in hot oven (400 F) or broil until bread is toasted and cheese is melted.

Sweet Potato Pie

4 medium sweet potatoes

½ stick butter

¼ cup sugar

¾ cup brown sugar

2 eggs

1 teaspoon vanilla

½ teaspoon cinnamon

¾ cup evaporated milk

Unbaked pie crust

Bake sweet potatoes for 1 hour in the oven on a baking sheet. When done, let cool. Scrape the pulp out of the skin, transfer to a large bowl and mash. Set aside.

In a medium bowl, beat together butter, sugar and brown sugar until creamy. Add eggs, vanilla, and cinnamon. Add evaporated milk and stir mixture into the sweet potatoes. Beat together with a mixer until smooth and pour into an unbaked pie crust.

Bake on bottom rack at 350 F for 1 hour or until center of pie is firm. Serve warm.