It’s about that time where you pack up the shorts and pull out your fall jacket. Even though it is bitter sweet to say good-bye to summer, fall is full of change. It’s when the leaves change color, routines change for back to school and trips to the baseball diamond change to trips to the football field.
Along with all of these changes, there should be a change in produce on the grocery list. There are many delicious specialties that are available during the fall harvest and, as us eco conscious know, it’s greener to buy produce when it is in season. In this article I’m going to list six favorite fall produce picks along with a few eco18 recipes to help get your kitchen ready for this flavorful season.
This fall favorite is packed with fiber, Vitamin A, Vitamin C and Vitamin B6. Acorn squash is very versatile and can be used in many different recipes from soups to side dishes. If you’re looking for a way to include acorn squash on your table, try this Acorn Squash with Baby Peas recipe.
During fall apple picking is often a must on the to-do list before the season is over and for good reason. Apples are full of Vitamin C, Vitamin A and Fiber. They are perfect as on the go snacks and ingredients in two of Sue Taggart’s Eco18 recipes, Sweet Potato and Apple Soup or Apple Tart.
Pumpkin is with out a doubt the go-to fall flavor. There are lattes, breads, pies, shakes – you name it and you can most likely be made with pumpkin. This member of the gourd family is a great source for Vitamins A and C. Its nutrition properties help to maintaining healthy eyesight. To get the benefits of pumpkin and a taste that will tingle your taste buds – try this Caramelized Pumpkin Soup.
Not to be confused with yams, this Native American vegetable is a great source of carbohydrates, Vitamin B6, Vitamin C and Vitamin A. One fun fact to know about sweet potatoes is that they get sweeter as they mature. So for you sweet tooths out there you might want to wait until towards the end of the season to get your sweet potato fix. If your looking for a few more ways to savor this fall vegetable, check out our Sweet Potato Pie .
It’s a delicious seasoning, packed with antioxidants and as my dad has always says, “you can never add enough”. Now, the amount of garlic you prefer is debatable but the nutritional benefits of garlic are not. Garlic is a great source for magnesium, calcium, Vitamin B6 and potassium. It tastes delicious in many savory dishes. If you are gung ho for garlic, like I am, here are a few recipe ideas for you to add to your fall menu: No Fry Truffle Garlic Parm Fries, Warm Green Lentils with Sausage and Black Fettucine Lobster.
There are over 3,000 different types of pears in the world. Each kind has their own taste and special nutritional benefits. Overall pears are a fall source of carbohydrates and fiber. Like apples, they make great on the go snacks and add a fresh accent to many fall recipes. If you’re looking for a few ways to use this fall fruit check out these eco18 recipes: Cranberry Pear and Ginger Relish, Pear Tart and Endive and Pear Salad.
Do you have any fall favorites that you can’t go with out this season? Feel free to share, we’d love to hear them.