By the looks of grocery store shelves, you’d probably hardly notice any other produce is season during the fall except for pumpkin. Seriously, what haven’t they put pumpkin into? However, if you push past all the pumpkin displays, you’ll discover fall has a whole lot of fresh produce you can add to your plate.
Eating in-season fruits and vegetables not only means your food is fresher and tastes better, it’s usually cheaper too because it is widely available. Next time you’re headed to the grocery store, give one of these a try:
Close cousins to pumpkin, winter squashes are a versatile way to add nutrients to your diet for relatively low calories. Spaghetti squash shreds to look like noodles and is packed with antioxidant carotenoids, vitamin A, and vitamin C. Butternut squash can be used in soups, in pasta and even pizza. It’s packed with potassium, vitamin A and vitamin C.
Classically known as a Thanksgiving side dish, cranberries can be eaten fresh or dried, just avoid canned varieties with lots of added sugar. Try them in salads, baked goods and side dishes. Cranberries are high in antioxidants as well as provide vitamin C and fiber at only 45 calories per cup.
I’d guess this vegetable falls in the “things-I-never-wanted-to-eat-as-a-kid” category for most people, but let your adult taste buds give it a try. Rich in vitamin K, vitamin C and fiber, people are getting imaginative with cauliflower these days. Ever had it in a pizza crust?
Not originally native to the U.S., kiwis are now grown in California and reach their peak season between September – December. It’s a good thing too; kiwis have more vitamin C than an orange making them the perfect snack during cold season.