As the leaves turn and sweater weather officially settles over the Ohio Valley, the Public Market reminds us that October is all about gourds, sturdy greens, and root vegetables. It’s the season of roasted flavors, warm soups, and cozy kitchen creativity, and there’s no better place to start than with what’s fresh, local, and in-season.
From crisp apples to earthy leeks, the Market is bursting with fall colors and flavors. Whether you’re cooking for one or feeding a family, there’s something for every comfort level in the kitchen this month.
“October is when the Market truly shines,” said Robin Davis, Operations Manager at the Public Market. “You can find everything from beautiful local squash and sweet potatoes to fresh kale and apples—it’s the perfect time to eat seasonally and support local farmers.”
Eat Local, Eat Seasonal
Every purchase at the Public Market supports local farmers and producers, keeping dollars right here in the Ohio Valley. Whether you’re grabbing ingredients for a Sunday dinner or a school snack, shopping local makes a difference; for your family, your community, and your plate.
Want to know something yummy to make with local-grown produce? Check out these recipes below!
Easy: Roasted Autumn Veggie Medley
Perfect for busy weeknights or meal prep.
You’ll need:
Sweet potatoes
Carrots
Brussels sprouts
Olive oil, salt, pepper, and a drizzle of maple syrup or honey
How to make it:
Preheat the oven to 400°F. Chop veggies into bite-sized pieces, toss them in olive oil, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes, stirring halfway through. Optional: drizzle lightly with maple syrup and a pinch of cinnamon for a fall twist.
Serve as a side dish, toss with quinoa for a hearty salad, or use as a base for a grain bowl.
Medium: Apple, Walnut & Kale Salad with Cider Vinaigrette
Fresh, crunchy, and full of fall flavor.
You’ll need:
1 bunch kale, chopped
2 apples, thinly sliced
½ cup toasted walnuts
¼ cup dried cranberries
¼ cup crumbled feta (optional)
Dressing: 2 tbsp apple cider vinegar, 1 tbsp Dijon mustard, 2 tbsp honey, ¼ cup olive oil, salt & pepper to taste
How to make it:
Massage the kale with a little olive oil until soft and dark green. Toss with apple slices, walnuts, and cranberries. Whisk together the dressing and drizzle over top. Add feta if desired.
This salad keeps well for meal prep and pairs beautifully with roasted squash or a bowl of soup from the Market’s café.
Challenging: Creamy Leek & Potato Soup with Herb Croutons
For those ready to explore their culinary side.
You’ll need:
3 leeks, cleaned and sliced
3–4 medium potatoes, peeled and diced
4 cups vegetable or chicken broth
1 cup heavy cream or milk alternative
2 tbsp butter or olive oil
Salt, pepper, and fresh thyme
How to make it:
In a large pot, sauté leeks in butter until soft and fragrant. Add diced potatoes and broth, bring to a simmer, and cook until potatoes are tender (about 20 minutes). Use an immersion blender to puree until smooth. Stir in cream, season with salt, pepper, and thyme.
Top with homemade herb croutons for a gourmet touch — just cube day-old bread, toss with olive oil, garlic powder, and herbs, and toast until golden.
For the Little Ones: Apple “Donut” Snacks
A no-bake treat for toddlers and kids.
You’ll need:
2 apples, cored and sliced into rounds
Nut butter or cream cheese
Toppings: granola, raisins, mini chocolate chips, or shredded coconut
Spread nut butter or cream cheese over each apple ring and decorate with toppings like a donut. It’s a snack that’s as cute as it is healthy— and a fun way to get kids excited about local produce.
Celebrate the Season at Harvest Festival
To cap off the harvest season, the Public Market and Grow Ohio Valley will host the annual Harvest Festival on Saturday, Oct. 25, 2025, from 10 a.m. to 3 p.m. along 14th Street between Main Street and Nailers Way.
The free, family-friendly event brings the community together through local food, art, and music while highlighting area farmers, artisans, and community organizations. Festivalgoers can enjoy live music, interactive art projects, giveaways, and a kids’ costume contest at noon.
The Public Market Kitchen will serve up seasonal lunch specials, and visitors can watch a live cider press demonstration and explore vendor booths from local favorites including Tacet Coffee Cart, Schwing’s Hollow View Farm, Little Miss J Farm, and more.
This year’s festival giveaways include a $325 fall porch décor package featuring pumpkins and gourds from Gourd & Gather, and a holiday turkey from Lewis’ Turkey Farms, courtesy of the Public Market.
“Harvest Fest is our annual celebration of this community — a way to connect with local producers and highlight all the amazing food grown right here in the Ohio Valley,” said Robin Davis, Public Market Operations Manager. “Not only will this be a great opportunity to meet the farmers and makers here at the Market, but we encourage everyone to support all local producers that day — from the markets in Bellaire and Woodsdale to our own downtown celebration.”
The event captures everything that makes October special in Wheeling: community, creativity, and good local food.
For more details about the festival and other community events, visit growov.org.
