Autumn Produce: What’s Good Right Now (and What to Do With It)

The clocks have gone back, there’s a bit more chill in the mornings, and suddenly dinner needs to be something a bit more comforting. It doesn’t feel like that long since we were talking about last autumn, but here we are again!

Whether you’re feeding a crew, getting ahead for the week, or just trying to use up what’s in the fridge before it turns to mush, here’s what’s looking good right now and how to make the most of it.

Some of these you’ll see year-round, but this is when they really come into their own, and suit the way we’re cooking right now.

What fruit and vegetables are in season in autumn in New Zealand?

Pumpkin

It's pumpkin season, and it definitely earns its keep.

It cooks down beautifully - soft, sweet, and perfect for roasting or soups.

Easy ways to use it:

• Roast wedges with olive oil, salt, and a bit of cumin

• Blitz into a simple pumpkin soup with garlic and onion

• Toss through a warm salad with spinach and crumbled feta

  
  

Don’t bin the seeds: Scoop them out, rinse off the pulp, and roast them with a bit of oil, salt, and paprika until crunchy. Good on salads, even better nibbled straight off the tray while still warm.

Extra tip: Cut too much pumpkin? Cube it and freeze it raw. Straight into soups later, no extra prep.

Feijoas

Is it even autumn in New Zealand until feijoas show up? Fragrant, slightly tangy, and very much a “use them while you can” situation.

If you’re baking, a feijoa crumble slice is always a winner - Kiwi Country Girl has a great recipe.

Easy ways to use them:

• Scoop and eat straight from the skin

• Stir through yoghurt or porridge

• Bake into muffins or a slice.

  
  

Got a few left? Scoop the flesh and freeze it. Handy for smoothies or baking later once they’ve disappeared again.

Quick win: Warm them slightly with a drizzle of honey and a spoon of yoghurt. Feels a bit fancy, takes two minutes.

Leeks & Onions

Not flashy, but everything tastes better because of them.

If you’re cooking anything slow or comforting, this is where it starts.

Easy ways to use them:

• Leek and potato soup

• Slow-cooked onions for pasta, pies or burgers

• Add leeks to a quiche, frittata, or creamy chicken dish

  
  

Don’t skip this step: Leeks hide dirt like it’s their job. Slice, then rinse well under water so any grit washes away

Flavour boost: Give onions 10–15 minutes on low heat at the start. It makes a bigger difference than anything you do later

Silverbeet & Spinach

As meals start to get a bit heavier, this is how you keep things feeling fresher with leafy greens.

Quick to cook, easy to throw into almost anything.

Easy ways to use them:

• Sauté with garlic and olive oil as a quick side

• Stir through a stir-fry or serve alongside roasted veges

• Add to egg or omelettes

  
  

Use the whole lot: Slice the stems and cook them first, then add the leaves

Same pan, no waste.

Too much on hand? Wilt it down and freeze in portions. Easy add-in later when you can’t be bothered starting from scratch

Mushrooms

If you want something hearty without going heavy, mushrooms are your best mate.

They soak up flavour and make simple meals feel a bit more substantial.

Easy ways to use them:

• Fry up with butter, garlic, and herbs, then throw them on the plate alongside whatever else you’re having

• Throw over a baked potato with a dash of Worcestershire sauce

• Add to a mince dish, pie filling, or anything slow-cooked to bulk it out

  
  

Skip the rinse: Wipe them instead. They soak up water and go soggy if you wash them.

Better browning: Hot pan, don’t overcrowd, and leave them alone for a minute. That’s how you get flavour into them.

Bonus: Cook Once, Eat Twice (or even three times!)

If you’re already going to the effort to cook something, make a bit extra. Soup, roasted veges, pasta. It all keeps well.

Future you, tired and hungry with zero motivation, will be very pleased you did.

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Joanne Webb runs Eatlocal.nz, delivering premium, locally sourced fruit, veges, and artisan foods across the South Island. Passionate about supporting New Zealand growers, she personally packs every order to ensure quality and freshness. When she's not working on Eatlocal, you’ll find her walking her mini Schnauzer, Zac - or contemplating marathon training again!