As much as I love the Summer, very little compares to the warm comfort food Autumn brings and the trips to the farmer’s market to fill our plates with seasonal and local produce.
Apples
Harvest: August-September
When I was a kid, nothing was more exciting than taking a trip to the apple orchards, picking our own apples (I always gravitated towards the Granny Smith) and of course, completing the day with warm apple cider.
Brussels sprouts
Harvest: September-March
Brussels sprouts definitely suffer from bad PR, but made the right way, they have a delicious nutty flavor, and are a great source of iron and fiber. Roast them with a little olive oil and salt and you have the perfect companion to any meal.
Butternut squash
Harvest: October-February
I consider butternut squash to be a quintessential Fall vegetable. It is sweet when roasted, adds flavor and a delicious creaminess to soups. It’s also a great source of vitamin A and rich in omega-3 fatty acids.
Pumpkin
Harvest: October-February
Pumpkins can be used for much more than just carving. A good source of B vitamins and rich in potassium, the sweet taste and moist texture of pumpkin can be used for pies, breads, and muffins.
Make the most of Fall harvest even more with… broccoli, cranberries, eggplant, figs, beets, grapes, cauliflower, turnips, pears, swiss chard, pomegranates, sweet potatoes, ginger root.
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