Fall is officially here and that beautiful garden you worked so hard on all summer is; if you’re anything like me, almost non-existent at this point. There isn’t a lot left to harvest and the weeds have taken over.
Nothing beats those home-grown fruits and veggies we enjoyed all summer, but you can get pretty close by simply buying what is currently in season on your next trip to the grocery store. Add some or all of these delicious produce items to your shopping list and indulge in the freshest picks of the season.
- Mushrooms: When selecting mushrooms choose those that are firm, dry and un-bruised and avoid those that appear slimy or withered. Mushrooms should be stored in the refrigerator and not washed or trimmed until use.
- Broccoli: A nutritional powerhouse full of vitamins, minerals, fiber and antioxidants, Broccoli is a versatile veggie we eat a ton of in our house. Fresh on a vegetable tray, in a soup, salad, stir-fry, casserole the possibilities are endless!
- Cauliflower: Cauliflower has been having a moment lately being used for pizza crust, mashed as a substitute for potatoes, riced for a healthier stir-fry alternative and even baked into buffalo “wings” and I’ve got to admit I love it all! When purchasing avoid choosing a head that has brown spots or loose/spread out sections. Whole cauliflower heads can be store in the refrigerator for four to seven days.
- Brussels sprout: Brussels sprouts have a bad reputation as boiling them was the traditional way of cooking for years; with the end result being soggy without much flavor. After learning how to properly prepare them Brussels sprouts have become a favorite of ours especially when roasted with garlic and drizzled with balsamic vinegar. When buying fresh look for bright green heads that are smaller in size.
- Celery: Celery stalks should be sturdy and have a nice snap when you pull them, not bend. It’s a staple in our home and something we always have available in the fridge. Celery aids with reducing inflammation, supports digestive health and is a great source of important antioxidants.
- Sweet Potatoes: High in fiber and rich in beta carotene, sweet potatoes are very filling and delicious. They can be eaten boiled, baked, steamed, or fried and deserve more attention than just around the holidays loaded with butter and sugar!
- Apples: Take advantage of one of our local apple orchards and pick your own bushel or shop what is ready to-go and don’t forget some fresh cider and donuts while you are there! Apples are an easy on-the-go snack, great for baking and provide an array of antioxidants.
- Grapes: Best eaten as a fresh fruit to avoid added sugars found in most jellies, juices and jams. But, if you’re feeling a little rebellious and grape jelly is on your canning list for this fall make sure to choose grapes at peak freshness. Never use overripe fruit for jelly or jam as it will effect how your final product sets up!
- Pomegranates: Pomegranates are a pain to clean, but there are 100’s of YouTube videos highlighting different techniques; so watch, learn and find what works best for you! This tricky fruit is worth the extra effort in health benefits. The skin should be bright or dark red, the deeper the color is the sweeter the fruit inside will be.