FALL TIME PRODUCE
As summer time is coming to an end and crisp autumn air is rolling in, fall time seasonal produce becomes available at grocery stores and farmer’s markets. Seasonal produce is fresher, more nutrient dense, locally grown, and often cheaper. Fall produce is vibrant, delicious, and packed with important nutrients that contribute to overall good health. Here are some fall produce options that you can consider on your next grocery run.
PUMPKINS:
Pumpkins are not only a staple for fall home decor, but can act as a delicious fall produce option. They are best prepared in soups, baked goods, and pureed. You can also roast the seed with some salt and olive oil for a tasty snack. Pumpkins contain beta-carotene, which the body converts into vitamin A. The seeds are also a great source of zinc and magnesium.
APPLES:
Fall is the prime-time apple picking season. There are countless varieties of apples that offer an array of flavors and nutrients. Apples are great when consumed raw, baked, or turned into a delicious cider. They are a great source of fiber and antioxidants.
SQUASH:
Autumn is a great time to purchase different varieties of squash. Some types include butternut, acorn, and spaghetti squash. Squash can be best prepared roasted, pureed, or commonly used in soups. They are rich in vitamin A, C, Fiber, and antioxidants.
SWEET POTATOES:
Sweet potatoes can be used in both sweet and savory dishes. They are best prepared roasted, baked, air fried, or used in baked goods. They are high in fiber, potassium, and vitamin A.
PEARS:
While apples seem to be the staple fruit of the fall, pears are also a great fall fruit option. They are best consumed whole, baked, or in baked goods. Pears are high in fiber and vitamin C.
CRUCIFEROUD VEGETABLES:
Vegetables such as brussel sprouts, cabbage, cauliflower, and broccoli strive during the fall times. Their cool weather growing conditions impart vibrant colors and flavors. Cruciferous vegetables are loaded with cancer fighting compounds, vitamin K, and folate.
ROOT VEGETABLES:
Carrots, turnips, and beets are at their peak sweetness and full of flavor when harvested in the fall time. They are excellent when roasted or added to soups and contain essential minerals while having anti-inflammatory compounds.
