How to Use Healthy Fall Produce
It’s a known fact that buying seasonal produce can save you some cash and ensure that you’re eating food that was grown and harvested during peak conditions. Do you have trouble figuring out different ways to cook your seasonal produce? Well, not to fear. The Daily Green has some great ideas for fall. Take a look:
- Brussels Sprouts: these healthy members of the cabbage family are great roasted, braised or blanched. Try Brussels Sprouts with Cannellini Beans and Chorizo or Roasted Brussels Sprouts, Baby Carrots and Pearl Onions.
- Sweet Potato: these are best in November and December, even though they are available year round. You can make several kinds of things with sweet potatoes, from sweet potato mash to sweet potato pie. Since these potatoes are packed with vitamin A and beta carotene, you won’t want to leave these behind at the farmer’s market. Try Sweet Potato Casserole or my favorite, Sweet Potato Fries.
- Winter Squash: winter squash is one of fall’s favorite vegetables and can be found on seasonal menus across the country. It’s simple to prepare (in a number of ways) and peaks from October to December. Try Simple Roasted Acorn Squash or Acorn Squash Stuffed with Rutabaga and Pecans.
You can find tons more seasonal recipes for fall over at How to Use 11 Tricky (But Healthy) Fall Farmers’ Market Fruits and Vegetables.