Foods now need to be eaten warm, cooking time is extended, and foods are prepared for the winter. Cooking methods include braising, pressure cooking, or slow-cooking, like for soups.
Vegetables and fruits are being picked and prepared for preserving to make your food last throughout the winter. Food in autumn is warming and pungent. Vegetables like peppers, onions, cabbage, and tomatoes are prepared to be bottled.
Herbs can also be dried, like dill, parsley, and rosemary. Fruits that are ripe in autumn are apples, pears, and figs while vegetables like parsnip, Brussels sprouts, pumpkin, and winter squash also come into season.
The organs of the fall season in Traditional Chinese Medicine (TCM) are the lungs and large intestine. You can nourish the lungs and large intestine by including mushroom, garlic, sweet potato, ginger, onion, cabbage, pears, walnuts, leeks, radish, miso, soybeans, cinnamon, celery, mustard greens, apricot, apples, grapes, coriander, turnip, taro, Brussels sprouts and grains like quinoa, rice, and oats into your diet.
If you take a look at the nature of the foods that support the lungs, you find that they are a mix of sweet and pungent. While the sweet nourishes, the lungs need pungent foods so as to ensure that chi (energy) and blood are circulating, and therefore the energy doesn't stagnate and produce phlegm.
It's important to remember while the lungs take in the new (fresh air), the large intestine is responsible for eliminating and releasing waste. This is best done by drinking adequate water and adding foods that lubricate.