Fall U-Pick Guide: Apples, Pumpkins, and Squash

Fall is the crown jewel of the u-pick calendar. From the first Gala apples in late August to the last carved pumpkins of October, autumn offers the richest, most diverse array of picking experiences in American agriculture. This guide covers what is available, when to go, and how to make the most of the season.

The Fall U-Pick Calendar

Late August: The Season Begins

Early apple varieties signal the start of fall u-pick season in most of the country. Look for:

Zestar and Gala: Light, sweet, crisp. Good for fresh eating. Often ready in the third or fourth week of August at Northeast and Midwest orchards.

Paula Red: An early Michigan staple. Tart, red, excellent for applesauce.

Lodi and Yellow Transparent: Very early, best for sauce. Soft flesh; not ideal for storage or pies but makes excellent applesauce.

Early apple season is less crowded than October but has limited variety selection — typically just two to four varieties at peak.

September: Peak Apple Season

September is apple season at full stride across most of the apple-growing country. The variety selection is spectacular:

McIntosh: The classic Northeast apple. Soft, aromatic, wine-like flavor. Peaks early to mid-September.

Cortland: Crisp, white flesh that resists browning (perfect for salads). Balanced sweet-tart flavor. Peak mid-September.

Honeycrisp: The most sought-after u-pick apple in America. Explosively crisp, perfect sweet-tart balance. Peak mid to late September in most regions.

Empire: A cross between McIntosh and Red Delicious with better flavor than either parent. Firm, sweet, good keeper. Peak September through October.

Macoun: A New England favorite — small, intensely flavored, crisp, wine-dark red. Brief season in mid-September; sells out quickly.

October: Apples, Pumpkins, and Full Fall Mode

October is the fullest month in fall farm tourism. Apple season continues with later varieties:

Fuji: Very sweet, excellent keeper. No tartness; best for fresh eating. Peak mid to late October.

Braeburn: Tart, complex, spicy flavor. Excellent for baking and eating. Pacific Northwest specialty. Peak October.

Northern Spy: An old New England heirloom prized for pie-making. Very tart, extremely complex flavor. Peak October-November. Worth seeking out.

Mutsu/Crispin: A Japanese variety (also called Crispin in the US) that is large, yellow-green, and very juicy with mild sweet-tart flavor. Peak October.

October is also the heart of pumpkin patch season. Farms that grow both apples and pumpkins have their best of the year in October, and many add activities — corn mazes, hayrides, farm food — to create complete fall festival destinations.

Pumpkin Picking in Fall

The Window

Most pumpkin farms open in late September and peak through mid-October. The best selection is available in early October; by the third week of October, popular sizes and varieties sell out.

What to Pick

Standard orange carving pumpkins: The classic choice for Jack-o'-Lanterns. Look for a flat bottom, firm skin, and an intact stem.

Heirloom and specialty varieties: The fall palette has expanded dramatically. White pumpkins, blue Jarrahdales, deeply ribbed Cinderellas, and warty Knuckleheads now share space with traditional orange types.

Cooking pumpkins: Sugar Pie, Baby Pam, and similar small-frame sweet varieties are what you want for pie, soup, and roasted pumpkin. Ask farm staff to point you to these.

Miniature pumpkins: Jack Be Little, Baby Boo, and similar miniatures are irresistible for children and fall table decorations.

Winter Squash in Fall

Many pumpkin farms also offer winter squash picking, which is one of fall's most practical u-pick opportunities. Winter squash stores for months at room temperature, making large quantities a worthwhile purchase.

Common Varieties

Butternut squash: The most versatile cooking squash. Tan, elongated, with smooth, sweet orange flesh. Excellent in soup, risotto, pasta, and roasted.

Acorn squash: Dark green with orange ribbing. Smaller and sweet-fleshed. Ideal for halving, stuffing, and roasting.

Delicata squash: Cream with green stripes. Sweet, thin-skinned (you can eat the skin). A fall favorite.

Spaghetti squash: When cooked, the interior separates into noodle-like strands. A low-carb pasta alternative beloved by many.

Hubbard squash: Very large, blue-grey or golden, with dense, sweet flesh. One pound of Hubbard makes considerable purée.

Kabocha: A Japanese variety with dense, sweet orange flesh and a distinctively nutty flavor. Excellent in soup.

Buying Quantities

Winter squash stores 2 to 6 months at 50 to 65°F (a garage, basement, or cool pantry). Buy in volume:

• A butternut sells for $3 to $6 at grocery stores; u-pick prices are often $1 to $2
• Buying 6 to 10 squash for the winter is entirely reasonable

Check for firmness and undamaged skin before purchasing. Even a small soft spot will spread.

Other Fall U-Pick Crops

Grapes

Concord grapes (for juice, jelly, and fresh eating) peak in September and early October in the Northeast and Midwest. Wine grape u-pick at vineyards runs September through October.

Potatoes

A handful of farms offer dig-your-own potato experiences in fall — a unique and educational experience, particularly for children.

Gourds and Ornamental Squash

Decorative gourds, ornamental corn, and specialty decorating crops arrive in September alongside pumpkins at many farms.

Making the Most of Fall Farms

Combine activities. The best fall farm visits combine multiple crops or activities. Pick apples, buy a pumpkin, get cider and donuts, do the corn maze, and come home with a car full of fall.

Go early in October for selection. The best apples, the best pumpkins, the most interesting varieties — all sell first. Early in the month beats late.

Bring layers. October mornings can be cold in most of the country; afternoons warm. Dress in layers.

Book ahead for popular orchards. The busiest New England and Mid-Atlantic orchards now require reservations on peak fall weekends.