There’s something about fall in Santa Barbara that's grounding—cool mornings, softer light, and the rich colors of the season starting to show up at the farmers market. The market is one of my favorite weekend rituals, and each week feels like a new celebration of what’s growing locally.
This time of year, some of my favorite produce shows up: persimmons, figs, pomegranates, delicata squash, and local wild mushrooms. Whether I’m planning a cozy dinner or just looking for something fresh and inspiring, these fall ingredients always find a way into my kitchen.
What’s In Season
Persimmons
I wait all year for these. Fuyus are my go-to. I slice them thin and add them to salads or eat them straight with a squeeze of lime and a pinch of sea salt. Hachiyas, on the other hand, I’ll let ripen until they’re pudding-soft and bake them into muffins or breads. The color alone—glowing deep orange—makes me happy.
Figs
Figs are a fleeting gift. Their natural sweetness and soft texture pair so well with creamy goat cheese or tucked into a grilled cheese sandwich with arugula. I love searing them in a skillet with a little butter and honey—a simple treat that tastes like fall.
Pomegranates
Cracking open a pomegranate and scattering those ruby-red arils onto anything—roasted squash, yogurt, or even oatmeal—always brings brightness into a dish. They add that pop of tart-sweet crunch that elevates everything.
Delicata Squash
Delicata might be the most underrated squash of the season. It’s beautiful, cooks quickly, and you don’t have to peel it—what’s not to love? I roast slices with olive oil, salt, and fresh rosemary until they’re caramelized and golden. And my kitchen smells amazing.
Local Mushrooms
The earthy scent of mushrooms after the first rains makes me think of cool hikes and warm dinners. I like to sauté them in butter with a little garlic and thyme, then spoon them over toast or stir them into risotto.
The earthy scent of mushrooms after the first rains makes me think of cool hikes and warm dinners.