Seasonal autumn vegetables to enjoy all year round

If you haven’t made the switch yet, now is the time to start thinking about fall. Before the holiday frenzy kicks in, fall is an opportunity to savor the simple, beautiful moments that celebrate the change of seasons. Naturally (and spiritually) speaking, fall is harvest It’s the end of the year. After all, late September to early December is when farmers reap the benefits of the growing season (summerIt’s no surprise that fall is synonymous with abundance and gratitude, and we’re especially grateful for the fruits and vegetables that come into season during the fall.

The autumn months allow for growth and expansion, the natural evolution of existence. Just as nature cycles through the year, so do we. It’s a matter of whether we are aware of it or not.

The best seasonal fall vegetables you can cook all year round

While we all experience periods of growth and renewal throughout the year, fall is a time of self-reflection. It’s also a time of awareness and mindfulness, and the change in seasons is a great excuse to get started on that. The habit of writing a diaryComfort Hygge—It’s a strong symbol of fall, with candlelight and pumpkin spice.

As temperatures drop, this is the perfect time to look for comfort. Creating a quiet, cozy space is one of the best parts of fall. The ultimate fall bucket list.

Why eating seasonal foods is beneficial

One of the easiest ways to get into the autumn spirit? Go to the grocery store. Instead of buying the same fruits and vegetables every time, try these Seasonal Food GuideIt’s a convenient and delicious way to learn about Autumn’s best seasonal vegetables and fruits.

The benefits of eating seasonally are countless, but essentially it’s good for your body, your wallet, your community, and the world around you.

Health-wise, foods that are eaten in the right season are more nutritious, like broccoli. In one study When broccoli vitamins were evaluated, it was found that broccoli grown in the fall (its peak season) contained more vitamin C than broccoli grown in the spring.

Not surprisingly, fruits and vegetables grown during their natural growing seasons have much more intense flavor and ripeness — juicy, in-season tomatoes are a great example. Economically speaking, eating in-season foods is more cost-effective because they’re more plentiful and, in return, available at lower prices. Plus, foods grown close to home have lower transportation costs, support local farming communities, and are better for the environment.

What foods should you eat in the fall?

According to Traditional Chinese MedicineThe goal is to eat seasonal and local foods, so with that in mind, here are some micro- and macronutrients to focus on throughout the fall.

• fruit: Cranberry, apple, pomegranate, citrus, pear
• Green vegetables: Arugula, broccoli, spinach, kale, celery, artichoke
• Root vegetables: Onions, carrots, pumpkins, turnips, sweet potatoes
• Whole grains: Brown rice, quinoa, oats, millet
• beans: Beans, chickpeas, lentils, soybeans.
• fish: Sea bass, cod, flounder, haddock
• Herbs: Ginger, turmeric, cinnamon, rosemary, thyme, basil, dill.

Luckily, the fall harvest is packed with healthy, nutrient-dense foods, from root vegetables and crunchy fruits to warming herbs like ginger and cinnamon. Antioxidants Boost your immunity (important as temperatures drop) Lean proteins like white fish and turkey breast, It is an essential ingredient, especially in hearty soups and balanced dinners.

Allergies and intolerances aside, a diet that includes seasonal vegetables and fruits, high-quality proteins, grains, nuts, seeds and legumes is essential for overall health.

Vata Season

According to Ayurvedic PracticeAutumn is the season of Vata (one of the three elements). DoshaEssentially, Vata rules autumn with its cold, dry winds and sudden lightness of air. Vata qualities are known to be fast, cold, light, dry, rough, thin, brittle and subtle. In autumn, you may notice cracking joints, constipation, dry and itchy skin, and brittle hair. These are all signs of Vata. To combat these signs and symptoms, Ayurveda recommends warm, oily, cooked foods. After all, these are easier for the body to digest than most raw foods. They are soothing and leave you feeling full.

Putting vegetables in the ground

Speaking of grounding, some seasonal foods may help you feel more centered and grounded all fall long. Root vegetables, in particular, are great for grounding because they literally grow underground. As the name suggests, root vegetables grow deep into the ground. These roots anchor the plant and provide a solid base for growth.

Sweet potatoes, carrots, turnips, onions, parsnips, garlic, radishes and rutabagas are all root vegetables that can all be cooked in warm dishes throughout the fall and winter, adding balance to your diet.

Autumn seasonal vegetables

Fall brings with it a wide variety of in-season fruits and vegetables to add to your grocery cart, with a fantastic repertoire of colors, flavors and textures.

• Acorn Pumpkin
• Apple
• Brussels sprouts
• Butternut Squash
• Delicata squash
• eggplant
• fig
• Grapes
• pear
• pumpkin
• Spaghetti squash
• Sweet potato

Acorn Pumpkin

A ripe acorn squash is heavy for its size. Its skin is smooth and matte with no soft spots. It usually has a balanced mix of green and orange in color. Avoid acorn squash with shiny skin, as this indicates it was harvested before it was fully ripe.

Recipe: Rosemary Roasted Acorn Squash with Brown Butter and Hazelnuts

Apple

Look for firm apples that are free of blemishes or blemishes. Ripe apples are crisp and firm to the touch. The Dirty Dozenaim to buy organic apples (apples without the shiny, waxy membrane).

Recipe: Easy cinnamon baked apples

Brussels sprouts

Look for sprouts that are bright green and firm and heavy for their size. The leaves should be densely packed. Avoid sprouts with yellowed leaves, signs of staleness, or dark spots that may indicate mold. Smaller sprouts are usually sweeter and more tender than larger ones.

Recipe: Cacio e Pepe Brussels Sprouts

Butternut Squash

Look for pumpkins that feel heavy for their size, with large necks and small bulbs (they will have the smallest seed cavities and the most flesh), and butternut squash should have a tough skin that is free of blemishes and mold.

Recipe: Butternut Squash, Black Bean and Avocado Pita Tostada

Delicata squash

Look for Delicata pumpkins that are heavy for their size, similar to acorn and butternut squash. Ripe Delicata pumpkins are yellow with green stripes along the veins. They should be firm. Avoid Delicata pumpkins that are light green (unripe) or have any soft spots or holes.

Recipe: Roasted Delica Squash

eggplant

In season through the end of October, look for eggplant that’s slightly soft, but not too firm. If you can press a hole in the skin with your finger, it’s overripe. Fully ripe eggplants will not be as soft as ripe tomatoes or peaches.

Recipe: Smoky eggplant dip

fig

When choosing a ripe fig, look for one that is soft enough to give a slight dent when pressed, but not mushy or hard. Avoid figs with bruises and make sure the stem is firmly attached; a wobbly, loose stem is the defining characteristic of a mushy fig.

Recipe: Fig smoothie

Grapes

The grapes should be firm, plump and firmly attached to the stem – avoid wet, moldy or shriveled stems. Grapes are at their freshest when the stems are green and flexible.

Recipe: Autumn Grazing Committee

pear

Gently press the top of the pear with your finger, where the stem meets the fruit. If it’s soft in that area, the pear is ripe. Don’t buy pears that are soft anywhere else, as this is a sign that they’re overripe and the flesh will be mushy and mealy.

Recipe: Ricotta cheese, pear, honey and pistachio

pumpkin

Of course, the easiest way is to buy pureed pumpkin. Otherwise, look for a firm, smooth-skinned orange pumpkin that feels heavy for its size. Avoid pumpkins that are cracked or bruised. Whole pumpkins can be stored in a cool, dry place for several months.

Recipe: Banana Pumpkin Muffin

Spaghetti squash

A ripe spaghetti squash is firm, golden or deep yellow, and heavy. Choose a spaghetti squash with no soft spots and an uncracked outer skin. Another important part of choosing a good spaghetti squash is that the stem is firm and dry.

Recipe: Spaghetti squash pasta with goat cheese, arugula and bacon

Sweet potato

Select small to medium sized, firm sweet potatoes with smooth skin and no blemishes or cracks.

Recipe: Charred sweet potato with dates and arugula