Apples are one of those fruits people have forgotten have a season. But they do, and in the Northern Hemisphere they're harvested late summer through fall.
Artichokes produce a second, smaller but just as delicious, crop in the fall (the first go-around is in the spring). The second crop tends to be smaller in total number harvested and the size of the thistles - look for medium and small artichokes in fall.
Arugula is a cool weather, sharply flavored, peppery green harvested at different times in different places (winter in warm climates, summer in cool ones) but grows in many places during autumn.
Beets are in season in temperate climates fall through spring, and available from storage most of the year everywhere else. Their bright color and sweet, earthy flavor liven up fall and winter cooking.
Belgian Endive are mostly "forced" to grow in artificial conditions, and are thus available year-round. Their traditional season (when grown in fields and covered with sand to keep out the light), like that of all chicories, is late fall and winter.
Broccoli, like many cruciferous vegetables, can be grown year-round in temperate climates so we've forgotten it even has a season. But, like the rest of its family, it does best when harvested in the cooler temperatures of fall in most climates.
Broccoli raabe, rapini is a more bitter, leafier vegetable than its cousin, broccoli, but likes similar cool growing conditions.
Brussels sprouts grow on a stalk, and if you see them for sale that way snap them up - they'll last quite a bit longer than once they're cut.
Cabbage is bright and crisp when raw and mellows and sweetens the longer it's cooked. The cooler the weather in grows in, the sweeter it tends to taste.
Edamame
Eggplant (early fall)
Grapes (early fall)
Green beans (early fall)
Jerusalem artichokes/sunchokes
Kohlrabi (late fall)
Lemongrass
Lettuce (in warmer climates)
Limes
Mushrooms (wild)
Okra (early fall)
Peppers (early fall)
Quinces
Radishes (all types)
Salsify
Shallots
Shelling beans (early fall)
