Although the leaves are changing and the temperature is dropping, it is still farmers market season. The Oak Park Farmers Market where I shop every Saturday has two weeks left before closing for the year. In more temperate climates, the farmers markets may continue through November. Of course, those of you who live in very temperate climates will have fresh local produce all year round. But there is no need to rub it in, Florida and California.

People may think that farmers markets season ends with the first frost and the last juicy, red tomato, but nothing could be further from the truth. Fall is a season of abundance and farmers will be continuing to harvest the heartier fruits and vegetables for weeks to come. The key to being satisfied, and not disappointed, at the fall farmers market is to adjust your expectations. Let go of your dreams of juicy peaches, sweet corn and plump berries. Embrace the idea of root vegetables, tubers, and apples and pears.

And stock up on fall farmers market crops while you can: many varieties of root vegetables, winter squash, and even some varieties of apple will last for weeks or longer in cold storage. So with a little planning, you could be set with local produce through Thanksgiving.

Here are some of my top picks at the farmers market in fall. Follow the links for a recipe using that fruit or vegetable.

• Parsnips. American do not know how to use parsnips, but our friends across the pond embrace this humble tuberous root. You can roast parsnips or boil and mash them like potatoes. The secret of my grandmother’s chicken broth recipe is to add a parsnip to the broth for sweetness. If parsnips are too much for you, you can always stick with carrots.
• Celery root. Again, the Europeans are much better at using celery root, also known as celeriac, then we are. I just love the fresh celery taste it imparts. It is like eating celery without the stringiness. You can roast celery root, but I think it is sublime in a puree, mixed with potato or on its own.
• Brassicas, such as cabbage, cauliflower, Brussels sprouts — still on the stalk perhaps — broccoli and romanesco. I like cauliflower and Brussels sprouts roasted. I like my cabbage shredded and eaten raw or sautéed and I am going to pass on the broccoli. Yuck.
• Alliums: look for onions, including unusual varieties like Cippolini, shallots, and leeks.
• Winter squash. There are so many wild-looking varieties of winter squash out there, from kabocha to delicata. I’m kind of lame and keep buying butternut because it is the one variety that my family will eat. Winter squash is excellent roasted or pureed. Try it in risotto or soup.
• Apples and pears. I do not need to tell you what is so wonderful about apples and pears. The best thing about buying apples and pears at farmers markets is the chance to try so many rare and heirloom varieties. My favorite apple in the world is a Stayman Winesap. This tart, firm, juicy apples is perfect for baking, preserving and especially eating out of hand. Apples are a fruit to stock up on at the farmers market because they will last for weeks and if you find yourself with too many, you can always make applesauce or apple butter. And once the farmers market ends, you will be stuck with the same five supermarket varieties until next fall.
• For other fruit, you will see raspberries, grapes, cranberries and plums until a hard frost. Buy cranberries now to use at Thanksgiving – they freeze like a dream – or use them in baking.

Enjoy farmers markets while while they last!