As the seasons change new fruits and vegetables come into play. Going to the local farmers market is always exciting and so much fun for my family and I. My three-year old asks every week if it’s farmers market day just so she can pick out her pasture raised eggs, fresh kale, golden beets, of course she hits up the home-baked good table, and most times she cons the local farmers into giving her a few flowers for her room. (At 3 she already knows how to flirt her way into getting what she wants-I may be in trouble in the years ahead) 🙂
Now that fall is full swing and the more familiar vegetables of summer are gone. She will often ask “What is this?” or “Can we try to cook this at home?” I love that she gets so excited about her veggies! Even my husband this past weekend went to Wegman’s with me for our first time experience together. He bounded around the store, snatching up celery root, Italian black
truffles, burdock root, and even asking about romanesco. Often my clients ask about different vegetables and how to prepare them. So here’s a little mini guide to all the yummy fall produce.
- Romanesco- A broccoli and cauliflower hybrid- Great for steaming, mashing like potatoes, add it to dips, salads, soups, even saute it. Great way to get your greens in if you don’t like broccoli and great for the kids!
- Sweet Potatoes- We all know what these are. But have you ever eaten one for breakfast. Guaranteed to keep you feeling full longer. Just bake it, cut it open add some walnuts or almonds, rolled oats, olive oil, maple syrup, cinnamon, nutmeg, salt and pepper. Healthy, hearty, and a great source of vitamins and fiber.
- Greens- Tis the season for these guys! And there are so many we don’t know where to start! Kale, collards, watercress, Swiss chard, spinach, mustard greens, cabbage, and bok choy. So good for you and so many ways to prepare them. Make raw kale slaw, saute spinach with tomatoes, watercress-add to salads for a peppery bite, bok choy is prefect for stir fry, and cabbage is great for soups, steamed, even raw.
- Root Vegetables- These are some of my favorites! Beets, turnips, radishes, burdock root, celery root, parsnips, carrots, Brussel sprouts, and rutabagas. Mix them together and roast them with fresh herbs, add them to soups, salads, burdock root is great for asian dishes, Brussel sprouts so good sautéed with sea salt, ground pepper and olive oil.
- Mushrooms- Love these because of they’re wide variety of tastes! Mushrooms are huge cancer fighters too so include them into as many meals as you can. Oysters, portabellas, creminis, morels, hen of the woods, shiitake, and truffles.
- Fruits- This time of year is great for fruits and even better the more exotic fruits! Pomegranates, blood oranges, clementines, Meyer lemons, pears, apples, grapes, and of course cranberries. All these can be eaten alone, added to salads for color and sweetness, desserts, breakfast, even incorporate them into side dishes for dinner!
Hope this little guide helps on your next trip to the grocery store or farmers market. Enjoy and reap the benefits from the fall bounty.