Healthy Harvest: In-Season Produce To Eat This Fall
Posted on Sep 06, 2016
Posted in: Healthy Diet
When you’re picking up produce at a grocery store or farmer’s market this fall, you’ll be sure to find a rich harvest of fruits and vegetables. Autumn’s in-season produce vary in color, flavor, size and texture, which makes for beautiful, mouth-watering fall dishes! Here are a few fruits and veggies to keep an eye out for this fall, along with tips for choosing the best ones and healthy recipes you can try at home:
Apples
How to choose them: Pick the ones that are deeply colored, firm and naturally shiny.
How to eat them: Apple, Goat Cheese, and Pecan Pizza
Photo: pixabay.com
Mushrooms
How to choose them: Make sure the stems are firm and have a uniform color, and that the gills are dry. Avoid slimy, bruised, or shriveling mushrooms.
How to eat them: Wild Mushroom & Barley Risotto
Photo: pixabay.com
Winter squash
How to choose them: Whether it’s acorn, butternut or spaghetti squash, winter squash should have intact stems, no soft spots, and feel heavy for their size.
How to eat them: Butternut Squash Lasagna
Photo: Tim Sackton, flickr.com
Sweet potatoes
How to choose them: The yummiest yams will have firm, unwrinkled skin and no cuts or bruises.
How to eat them: Maple-Pecan Sweet Potato Mash
Photo: pixabay.com
Pears
How to choose them: Choose pears that don’t have any bruises and look for any that are getting soft just below the stem.
How to eat them: Peppered Pork and Pears
Photo: pixabay.com
Pumpkins
How to choose them: When picking out a pumpkin to cook instead of carve, look for one that is between four and eight pounds with no big bruises or soft spots.
How to eat them: Pumpkin Oat Pancakes
Photo: pixabay.com
Brussels sprouts
How to choose them: Skip the sprouts with wilted outer leaves and choose the ones that are bright green and compact.
How to eat them: Maple-Glazed Salmon With Roasted Brussels Sprouts
Photo: Mackenzie Kosut, flickr.com
Cauliflower
How to choose it: Tightly packed, creamy white florets are signs this veggie is at its best. Avoid spotted, yellowed or flowering florets.
How to eat it: Cauliflower Crust Pizza
Photo: pixabay.com
Broccoli
How to choose it: The best broccoli has firm stalks and crisp green leaves. Like cauliflower, avoid yellowed or flowering florets.
How to eat it: Skinny Chicken Broccoli Stir Fry
Photo: liz west, flickr.com
Cranberries
How to choose them: Cranberries should be firm, plump, shiny and fire-engine red.
How to eat them: Whole-grain Cranberry Oat Bars
Photo: Pen Waggener, flickr.com
Eggplant
How to choose it: The best eggplants will have smooth, naturally shiny skin that gives slightly and bounces back when pressed gently. Unripe flesh won’t give, and overripe flesh won’t bounce back.
How to eat it: Eggplant and Zucchini Parmesan
Photo: יגאל שרגיאן, Wikimedia Commons
Kohlrabi
How to choose it: Select firm, heavy kohlrabi with crisp, deeply colored leaves that show no signs of yellowing on their tips. The base shouldn’t have any cracks.
How to eat it: Kohlrabi Slaw
Photo: pixabay.com
Grapes
How to choose them: Firm, plump grapes are the best. Try to avoid getting grapes that look wrinkled.
How to eat them: Green Grape and Avocado Quinoa Salad
Photo: publicdomainpictures.net