20 Fruits and Vegetables to Enjoy This Season
Summer may be the quintessential season to explore the local community farmers market, but most farmers markets run well through Halloween at the end of October. This year, make it a point to swing by your community farmers market and pick up the freshest fall produce. Here is your go to guide to what fresh fruits, herbs and vegetables are in season during the fall harvest Plus, enjoy some fun facts about each like shopping tips, recipe ideas and storage suggestions.
Apples - Fall apples are the perfect on the go snack. Enjoy it as a snack with a scoop or two of nut or seed butter or pair with your favorite popcorn for the perfect afternoon pick me up. Looking for a touch of added sweetness for an after dinner dessert? Slice some apples and saute in a pan of coconut oil with a dash or two of cinnamon.
Asian Pears - Swap out your basic bananas with something fresh for the fall season like Asian pears. Asian pears can be stored at room temperature for up to one week or in the refrigerator for up to three months so you can enjoy them all fall long.
Cranberries - When selecting fresh cranberries, choose cranberries that are firm to the touch. You may even consider purchasing a large bunch and freezing them for later so you can whip up a homemade cranberry sauce for your Thanksgiving dinners and Friendsgiving gatherings come November.
Pomegranate - Pomegranate seeds are a juicy snack that can be enjoyed on their own or add them to a homemade harvest salad for a brilliant pop of color, just be careful as pomegranate juice stains.
Need some ideas on how you can include more fresh fruits and vegetables into your daily meals? Here are six tips to help you eat more fruits and veggies.
Fall Herbs and Spices
Garlic - Garlic adds a great flavor to most recipes including marinades, meats, salad dressings, sauces, soups, stews, vegetables and vinaigrettes, but just be sure to use in moderation as too much can cause digestive upset.
Ginger - Looking to flavor a dish with some classic fall flavor? Try some ginger root! Known to ease any digestive discomfort or sour stomach, ginger is great to always have on hand.
Tip: Access a complete list of all seasonal produce here.
Acorn Squash - When selecting an acorn squash, pick an acorn squash that is dull in color and heavy in weight. Be sure to avoid any acorn squash with cracks and/or soft spots, which may compromise the quality of the produce you pick.
Broccoli - Broccoli can be enjoyed raw, roasted or steamed and is sometimes enjoyed with melted cheese. Instead of enjoying your broccoli topped with a creamy cheese sauce, try a sprinkle of nutritional yeast, which will give your broccoli a deliciously addictive umami flavor.
Brussel Sprouts - One of our favorite ways to make Brussel sprouts is to roast them. Simply wash and chop, toss in avocado oil with a sprinkle of Pink Himalayan Salt then bake at 350 degrees for 35-40 minutes or until Brussel sprouts are soft, tender and golden brown in color. Looking for something sweet and savory? Roast Brussel sprouts with sliced sweet potatoes.
Butternut Squash - Butternut squash can be substituted for any recipe that calls for pumpkin, so if you can’t find the perfect pumpkin, look for a butternut squash instead. Heavy butternut squash are best!
Cauliflower - Cauliflower is traditionally white, but there are also orange and purple varieties. Cauliflower can be roasted and pureed into cauliflower mash. You can also rice it yourself to create homemade cauliflower rice, perfect for homemade burrito bowls and stir fries.
Daikon Radish - Daikon radishes resemble white carrots and are most commonly used in Asian dishes, but you can also enjoy them baked, boiled, raw in a coleslaw or salad, roasted, slow cooked or steamed. The possibilities are simply endless!
Mushrooms - Mushrooms make a great addition to salads, but we like to saute them in avocado oil and use them as a side dish for grilled beef, chicken or pork. Prefer a plant-based meal instead? Mix mushrooms with tomato sauce, spaghetti squash and Italian herbs for a healthy spin on classic spaghetti.
Pumpkin - We absolutely love pumpkins because they can be used in a variety of recipes. Pumpkin bread, pumpkin chia seed pudding, pumpkin muffins, pumpkin oatmeal, should we go on? When carving up pumpkins for fall or Halloween, be sure to save the seeds for roasting with this easy 7 step recipe for roasting pumpkin seeds.
Radicchio - When choosing fresh radicchio, look for leaves that are brightly colored in maroon or purple shades. Leaves should look fresh, tender and young. Leaves that are dry, limp, torn or yellow in color should be avoided.
Sweet Potatoes - Sweet potatoes pair well with roasted Brussel sprouts for a sweet and savory side dish, but they also make for a great post workout snack too. Just slice in half, place in the microwave for 1-2 minutes or until the sweet potato is soft and tender then drizzle with your favorite nut or seed butter and enjoy!
Swiss Chard - Swiss Chard should be stored unwashed, in a plastic bag and placed in your refrigerator's crisper for 2-3 days. This fall veggie doesn’t last long, so be sure you don’t buy too much and let it go to waste and if you do, simply place in your garden or kitchen compost pile.
Turnips - Turnips can be enjoyed raw or cooked, but if you are looking for turnips with a sweeter taste, select small to medium sized ones.
Focused on getting more greens? Here are six ways you can eat more vegetables.
Take a bite out of fall and enjoy the delicious bounty the fall harvest has to offer with these 20 fresh fruits, herbs and vegetables. Happy Fall Ya’ll!
Show us your fall haul by tagging us @LesserEvilSnacks.