In Season Produce: October Edition

It is fall, but we’re still right in the thick of harvest season, which means food is still bountiful. In fact, with some temperatures still hitting the 80s in the northeast, many gardens across the region are experiencing a bumper crop of everything from tomatoes to peppers.

pumpkin 300x199 In Season Produce: October Edition	 Photo

What’s your favorite way to enjoy this in-season food?

 Apples. Give a cheer for apple season! The orchards here in the Northeast are packed on weekends with families eager to get a first taste of these fall beauties coming off the trees.  Whether you want to make pies, crisps or eat them just as they are, apples are a great source of fiber, making them a good weight loss tool.

Brussels Sprouts. Back in the day, brussels sprouts may have gotten a bad rap. But these days the mini cabbage is gaining ground. Thank that on the fact that they’re rich in protein, dietary fiber, vitamins, minerals, and antioxidants. Brussels sprouts are great roasted, but you can also shave them and enjoy the leaves raw in a salad or sautéed with some olive oil and shallots.

Pumpkins. While many will be carved this month and used as decor, don’t forget that pumpkins are delicious and nutritious, as well. The orangy flesh is packed with the antioxidant beta-carotene. While the seeds have amino acids and potassium, which make them a great post-workout snack.

Kale. Hailed as a superfood, kale has been shown to lower cholesterol, risks for cancer and even have detoxifying properties. Not to mention that it has a ton of flavor without many calories. Beyond kale chips, this green veggie can be used in many of the same wasys as spinach. Throw some into your soups or add them to your quiches and omelets.

Sweet Potatoes. Another orange food, sweet potatoes are also a powerhouse of beta-carotene. Bonus: They’re great both sweet and savory. Make them into salty oven fries or blend it up as a sweet potato pie filler.

Pears. Like apples, to which they are related, pears come in thousands of varieties and can be used much like their relative – pies, sauces, even pear ciders are around these days. However, one of the most nutritious ways to enjoy a pear is to eat it whole. Recent studies have shown that the skin of contains high levels of phenolic phytonutrients which act as an antioxidant and anti-inflammatory. Plus, the skin contains about half of the pear’s total dietary fiber