Early Autumn Transition spans September, when the first cool evenings arrive but markets still brim with late-summer produce. Kitchens shift from grilling to roasting and simmering: sheet-pan vegetables, quick braises, and big pots of soup. Apples, pears, mushrooms, squash, sweet corn, and hardy greens shine, while herbs and warm spices begin to creep in. Think stockpots, Dutch ovens, and a preheated oven instead of a blazing grill. Plan menus that balance fresh brightness with cozy depth—use cider for deglazing, roast chicken over root veg, and turn leftovers into next-day soups.
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