Stock up on fresh fruits and vegetables from this fall’s harvest. It’s the perfect time to buy local and support neighboring farms and co-ops. If you’re not sure what’s in season, try these vegetables for some fresh, vitamin-rich additions to your fall meals.
Delicious in soups, Butternut Squash is rich in vitamins A and C. It can be stored for up to a month in a cool, dark pantry, but should be refrigerated once cut open. It can also be used in recipes in place of pumpkin.
Refrigerate these compact vegetables up to a week or eat them right away. They’re an excellent source of fiber and vitamin C. Although people often call them “baby cabbages”, they’re not actually miniature versions of the vegetable. They are, however, in the same family.
After a long summer of growing, jalapeno peppers add a great dose of spice to any dish. For hotter peppers, select ones that have “stretch marks” on the outside. They are high in vitamins A and C, and they’re a good source of folate.
Sweet potato pie, sweet potato casserole, baked sweet potatoes – there’s no end to the different ways that sweet potatoes can make an appearance in your diet. They’re wonderful for getting vitamins A and C into your meals, but they’re also rich in the potassium your body needs. They’re heartier and more nutrient-rich than white potatoes, so considering substituting them in traditional white potato dishes.
Knowing which vegetables to buy in which season helps cut down on food budget costs and guarantees that you’re getting the freshest produce available. As always, check your vegetables before purchasing and opt for pieces that are blemish and dent free. Be sure to wash them thoroughly before enjoying with your next meal.