We got a little taste of fall this past weekend with cooler temperatures after torrential downpours, and I don't know about you, but it had me longing for the fall season to arrive quickly. It's time to say goodbye to the horribly hot weather and hello to cool breezy days.

But let's be real, the best part of the autumn season isn't just the cooler temperatures outside, it's the produce.

We spoke with Urban Harvest Market Manager Tyler Horne about the fruits, vegetables and herbs coming soon to grocery stores and farmers markets, and we also got the scoop on which new vendors will be setting up shop at Urban Harvest this season.

As far as fruits go, Horne says pears, persimmons and pomegranates will be in abundance in the coming weeks. Meyer lemons and grapefruit will be available closer to November. Citrus fruits appear close to the end of the year, so make sure you get your fruit tree when Urban Harvest begins those sales.

Swap out your summer squash for more winter varietals.

"On the tale end of summer, [we are] transitioning into winter squash," Horne says. "Butternut; we also have spaghetti squash [and] lakota squash. Cushab is another one of those huge ones. That's a popular one that a chef could buy and feed a family of like 12. It's one squash and enormous! People seem to be big on those. Acorn squash, that's another hallmark of what we would consider a winter squash. Kalabasa, that's another one."

Basically with any squash, you can cut it into chunks or slices, place on a baking sheet, season with olive oil, salt and pepper, then roast for an hour and enjoy. Pumpkins and gourds will join the winter squash and start showing up at the farmers markets during Halloween time.

Horne explains that field peas are available during the fall, but not many people know what to do with them. You might have seen them on menus in restaurants as chefs are incorporating them into a variety of dishes. Urban Harvest is trying to educate people on how to cook with the product.

"You see these bags of fresh peas and they're kind of intimidating," he says. "Normally you cook them fairly quickly after you buy them, when they are fresher. I think that's something that more and more chefs are experimenting with. You'll see on menus as time goes on, anything from cooked with just bacon, which is the traditional [way] -- onions, bacon, garlic, boil them, that sort of thing. But you can also pickle them -- that's what some of the restaurants have started doing. You can blanch them really quick and just toss them into a salad."

Basil is an herb you can continue to grow in the colder months, and ginger is essentially a year-round product, too.

As we approach November and December, expect to see broccoli and cauliflower at the markets. Horne says one of the vendors at the farmers market has three or four different colors of cauliflower, such as purple, green and yellow.

Urban Harvest will welcome back Knopp Branch Farms to the market in the middle of September after the major produce provider took a break during the summer months.

"We've got some really cool stuff coming into the fall," Horne says. "It's one of those times of year that I think everyone really looks forward to...We also have some really awesome new vendors that have come in the past couple of weeks, so going into the fall we are going to have a dynamite group."

Head to the next page for information on a few new vendors coming to Urban Harvest.