Eating By the Season: Fall

FallJessica

During the summer, we shared some of our favorite fruit and vegetables of the season along with ways to enjoy them cooked or raw. Now that fall is here, the produce offerings are a little different, and that means your salad fixings, side dishes, and mid-afternoon snacks are going to change too. You may still see some of those summer favorites in the fresh produce aisle, but you’ll likely pay a lot for them and they won’t be as flavorful as they were a few months ago – a result of being shipped long distances and picked before their prime. And while most fruit and vegetables are available all year round in the canned goods aisle and the freezer section, there are lots of benefits of eating fresh produce, one of which is keeping farmers in business. To help you get a handle on produce that will take you from fall into winter and how to prepare it, here are five favorites of the season.

Apples:

  • Perfect on their own or with a handful of raw nuts or a spread of nut butter
  • Braise with red cabbage and cider vinegar
  • Bake with cinnamon and a drizzle of maple syrup for a warming dessert

Butternut Squash:

  • Cube, roast and add to a salad (goes great with kale) or serve as a side dish
  • Bake and puree into soup
  • Ravioli filling topped with sage butter sauce

Brussels Sprouts:

  • Roast with olive oil and drizzle with aged balsamic vinegar
  • Shaved Brussels sprout salad
  • Add to a veggie and bean chili

Grapes:

  • Add to a spinach salad with blue cheese and toasted pecans
  • Roast and toss with a whole grain like farro, barley, or wild rice
  • Make grape jam

Fennel:

  • Combine raw with baby spinach, orange slices, and avocado
  • Roast with carrots as a side to poultry or fish
  • Add to soups and stews

Find all of our Salad Swap recipes online or via our app: Salad Swap.

By Jessica Fishman Levinson, MS, RDN, CDN for Fresh Express

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