October Pantry Cooking & Preservation Guide
This month’s pantry plan is all about saving money, simplifying meal prep, and celebrating seasonal produce. You’ll find cozy fall soups, easy freezer breakfasts, and hearty one-pot wonders — all built around affordable October fruits and vegetables.
Let’s dive into this month’s grocery guide and a few recipes to help you make the most of your fall haul.
1. What to buy in October
In-season produce is not only cheaper but also fresher and more flavorful. Here are the stars of October:
Vegetables:Artichoke, brussels sprouts, broccoli, celery, cabbage, cauliflower, chard, leeks, parsnips, peas, turnips, squash, peppers, sweet potatoes
Fruits:Apples, blackberries, raspberries, plums, pears, pomegranates, grapes, figs, cranberries, nectarines, grapefruit, kiwi
Plan ahead to preserve what you can’t use right away — through canning, freezing, dehydrating, or fermenting — so you can enjoy these ingredients year-round.
2. Broccoli breakfast biscuits
A cross between a fluffy omelet and a drop biscuit, these are a high-protein, veggie-packed breakfast you can make ahead and freeze.
Ingredients:
- Chopped onion
- Ground sausage (pork, chicken, or turkey)
- Broccoli florets (include the stems if organic)
- Almond or all-purpose flour
- Baking powder
- Chili flakes and seasonings of choice
- Eggs
- Shredded cheese
Instructions:
Step 1: Cook the base
Heat oil in a pan and sauté onion and sausage until browned.
Step 2: Add the vegetables
Add broccoli and cook until tender.
Step 3: Mix the dry ingredients
In a bowl, combine flour, baking powder, and seasonings.
Step 4: Mix the wet ingredients
In a separate bowl, whisk eggs and cheese, then mix into the dry ingredients.
Step 5: Combine everything
Stir in the broccoli-sausage mix.
Step 6: Bake
Scoop onto a parchment-lined baking sheet, top with more cheese, and bake at 375°F (190°C) for about 15 minutes.
Serve warm for breakfast or reheat for a quick protein-filled snack.
3. Balsamic maple brussels sprouts
These tangy, sweet brussels sprouts are great for canning or serving fresh.
To make and can:
- Roast or blanch Brussels sprouts, then pack into sterilized jars.
- Prepare a glaze of balsamic vinegar, maple syrup, red chili flakes, and salt.
- Pour over sprouts, leaving ½ inch headspace.
- Process jars in a water bath canner for 10 minutes.
Stored properly, they stay crunchy with a perfect balance of sweet, tangy, and spicy.
A beautiful sheet pan side dish that also works as a light main with chicken or potatoes.
Ingredients:
- Broccoli and brussels sprouts, halved
- Olive oil, salt, pepper
- Red wine vinegar
- Honey
- Dried cranberries
- Shallots and crushed coriander seeds
- Bay leaves
Instructions:
Step 1: Roast the vegetables
Roast seasoned broccoli and Brussels sprouts at 450°F (230°C) for 20 minutes.
Step 2: Make the cranberry glaze
Meanwhile, heat a pan with olive oil. Add shallots, vinegar, honey, cranberries, coriander seeds, and bay leaves. Cook until syrupy.
Step 3: Combine and serve
Toss roasted veggies with the warm glaze and serve. Optional: top with nuts or feta.
5. Fermented cauliflower
Fermenting cauliflower adds crunch, tang, and gut-friendly probiotics.
Instructions:
Step 1: Prepare the cauliflower
Cut cauliflower into florets.
Step 2: Make the brine
Submerge in a saltwater brine (2–3 tbsp salt per quart of water).
Step 3: Set up for fermentation
Use fermentation weights and airlock lids to keep vegetables submerged.
Step 4: Ferment and store
Ferment at room temperature for 7–10 days, then refrigerate.
Properly stored, it lasts 3–4 months — longer in a cool cellar.
6. Homemade sauerkraut
Homemade kraut keeps its crunch and probiotics, unlike most store-bought versions.
Instructions:
Step 1: Prepare the cabbage
Shred cabbage finely and weigh it.
Step 2: Salt and massage
Massage with 2–3% salt by weight (about 2–3 tbsp salt per quart of water if using brine).
Step 3: Pack into jars
Pack tightly into jars, using a fermenting weight to keep it submerged.
Step 4: Ferment and store
Ferment at room temperature for 1–3 weeks.
When it tastes tangy and crisp, transfer to the fridge.
7. Canned pears in apple juice
Canning pears locks in their flavor and makes a delicious pantry dessert.
Instructions:
Step 1: Prepare the pears
Peel and core firm pears (Bartlett or D’Anjou work best).
Step 2: Prevent browning
Keep peeled pears in lemon water to prevent browning.
Step 3: Pack the jars
Pack slices or halves into jars.
Step 4: Add liquid and spices
Fill with hot apple juice or light syrup. Add cinnamon and nutmeg if desired.
Step 5: Process for preservation
Process jars in a boiling water bath for 20 minutes.
8. Storing winter squash
October is the best month to stock up on squash like butternut, acorn, delicata, and spaghetti.
Store them in a cool, dry spot with some airflow (even under a bench or in a corner of the dining room). They’ll keep 3–6 months easily.
Each week, roast a squash for an easy base that pairs with any sauce, grain, or meat.
9. Carrot and Fennel Soup
A creamy, five-ingredient soup that celebrates fall produce.
Ingredients:
- Carrots, peeled and chopped
- Fennel bulbs, sliced
- Olive oil
- Vegetable or beef broth
- White pepper and salt
Instructions:
Step 1: Roast the fennel
Roast fennel with olive oil until softened.
Step 2: Cook the carrots
Add carrots and broth. Simmer until vegetables are tender.
Step 3: Blend the soup
Blend until smooth with an immersion blender.
Step 4: Season and serve
Adjust seasoning and serve warm.
This soup can also be canned for shelf-stable storage — perfect for quick winter meals.
Seasonal eating isn’t just about flavor — it’s about planning ahead. By preserving what’s fresh now, you’ll enjoy the tastes of fall long after the harvest has passed.
What’s your favorite fall ingredient to preserve? Share your go-to recipes or tips in the comments!
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