Fall Favorites at the Forsyth Farmers’ Market

Posted on October 9, 2018 by

Forsyth Farmer's Market

Fresh fall fruit and vegetables at the Forsyth Farmers’ Market. Photo by Erica Nichols.

Maybe it’s still humid out and above 80 degrees—we’re still keeping our fingers crossed for cooler breezes to kick in later this month—Savannah is still bringing the best of autumn to the Forsyth Farmers’ Market. Every Saturday from 9 a.m.-1 p.m., locals and visitors alike can check out fresh fruits, vegetables, sauces and more from local and regional farmers and vendors. And for the next few months, the market will be rich with all of the comforting and filling foods of fall. Here are a few fall favorites to keep a lookout for. Is it Saturday yet?


Pumpkins are perfect for decorating, carving and baking. Photo by Erica Nichols.

It just wouldn’t be an autumn guide if pumpkin didn’t make an appearance. This vibrant orange veggie reigns king of all things fall for good reason: it’s tasty, nutritious and there are so many delicious recipes to make. If you need a break from those notorious pumpkin spice lattes, go back to basics with a fresh pie or pumpkin bread. The taste is present without being overpowering and your kitchen will smell like cinnamon pumpkin goodness for days. Plus, once pumpkin carving is done, bake and lightly salt the seeds for a healthy snack.


Forsyth Farmer's Market

Persimmons are an underrated fruit that pair well in both savory and sweet recipes. Photo by Erica Nichols.

They may not be quite as popular as pumpkins, but persimmons deserve just as much attention. These brightly colored beauties are fruits that work well in both sweet and savory recipes. The hachiyas variety will remain extremely tart until they are overly ripe but their fuyus sibling can be eaten while still a little firm. Like most fruits, persimmons work well in a fall salad with dark greens and citrus fruits. And they’d make a great festive appetizer when paired with creamy brie and a warm, toasted baguette. Are drinks your speciality? Strain and then shake for a tasty fall margarita.


Fresh tomatillos from Adams Farm would make a great salsa verde. Photo by Erica Nichols.

Tomatillos start appearing late summer, but they produce in double during the fall months. Although it looks similar to a tomato, a tomatillo is more closely related to ground cherries. Take advantage of the heat it packs and make a salsa verde with cilantro, onion, and lime. Or, simmer and add to a hearty white chicken chili.