By Adam Sachs, Dietetic InternIn the early fall months just as the leaves are changing color, many local farmers are about to have one of their largest harvests of the year. Fall fruits and vegetables are in abundance this time of year, and eating in season produces is one of the best ways to ensure you are eating reality local, but also saving money in the process! many types of Fall produce are full of nutrients, but also have a much longer shelf life than a lot of summer fruits and vegetables. There are a ton of great option for you to choose from that aren't just pumpkins and sweet potatoes...so let's take a look. The root of the matter
Root vegetables such as beets, carrots, and turnips are all being harvested this time of year. These vegetables are usually packed with fiber and antioxidants. Beets contain a significant source of potassium and magnesium, and carrots are a great source of vitamin A. These vegetables go great in stews or roasted alongside almost any meat. leafy tops of these veggies are also great in salads or as edible garnishes. Tall, dark, and leafy Some of the most nutrient dense leafy green vegetables like Collard greens, mustard greens, arugula, and kale are actually harvested during the early fall months. There are so many kinds to choose from, all with different flavor profiles and recipes to go along with them, but that all have similar and highly beneficial nutritional value. Dark leafy greens are full of Vitamins A, C, and B-12, while also being a decent source of Iron and Calcium. Try braised collard or mustard greens, or thinly slice kale or Swiss chard for a twist on cole-slaw. Squashing expectations Summer squash is out, and fall/winter squash are in. Pumpkins, butternut squash, acorn squash, and spaghetti squash are all harvested in mid to late fall. These fibrous veggies will last a long time in or out of the fridge, and are the essence of holiday cooking. use any of these as a low-carb, high fiber variation on mashed potatoes, or blend them into a rich and satisfying soup that's perfect for the cold fall afternoons. The fruit of their labors crisp apples and juicy pears, two staples of fall. Eat them with the skin on to get a great serving of fiber. You can eat them for a healthy snack or incorporate then into your favorite baked goods. Using apple or pear purees as a sugar replacer, is a great option for muffins, pound cakes, or scones.
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