Eating seasonal produce is a great way to add variety to your diet! Fall is upon us and that means new varieties of vegetables are making their way into your local produce departments and farmer’s markets.
Pumpkin is the most obvious choice. Did you know they aren’t actually vegetables - they’re technically a berry. While most of us just think of jack-o-lanterns and porch decorations, pumpkin is actually a great source of fiber and beta-carotene. In your body, beta-carotene converts to vitamin A which supports both your eyes and your skin.
Although pears are generally available year round, they are most delicious in the fall. They actually don’t ripen on the tree, and instead continue to ripen at room temperature. There are many varieties of pear flavors and textures - some are better fresh and others are better when cooked. Pears can be grilled, poached, sliced and added to salads or sandwiches, or even thrown in smoothies. If you leave the peel on they’re also a good source of fiber.
🍠 Sweet Potato
Sweet potatoes are also typically available year round but definitely have a mental association with Thanksgiving. They are full of fiber and vitamin A and are also a great source of potassium and vitamin C.
Did you know that after the first frost or snow that kale actually has a more mild and sweeter taste? Kale is packed with vitamins A, C, and K and also manganese plus one cup of kale only has 8 calories! Sauté it, throw it in a soup, or use it in a salad - if you add your dressing and let it sit for a bit it will become more tender.
• Spaghetti Squash
Spaghetti squash is a great alternative to pasta. It’s low in calories and gluten-free. On the outside it looks just like other types of squash, but once cooked, the inside can be scraped to create spaghetti-like strands. We like to add it to soups or even add marinara or pesto for a nice side dish.