START A PETITION 27,000,000 members: the world's largest community for good
START A PETITION
x

In-Season Fruits & Vegetables for October

In-Season Fruits & Vegetables for October

It is officially fall and we couldn’t be happier about it. In fact, we think almost everyone is happy about this. While we’ll certainly miss all those sweet summer berries, we’re going to keep warm with plenty of pumpkin-inspired treats.

Fall is a wonderful time to eat in-season produce because it’s all so hearty. No wonder stews and soups are popular this time of year!

If you’re looking for a way to eat a more sustainable diet, one of the simplest things you can do is to eat seasonal produce. “By purchasing local foods in-season, you eliminate the environmental damage caused by shipping foods thousands of miles, your food dollar goes directly to the farmer, and your family will be able to enjoy the health benefits of eating fresh, unprocessed fruits and vegetables,” explains SustainableTable.org. “Buying seasonal produce also provides an exciting opportunity to try new foods and to experiment with seasonal recipes. And it simply tastes better!”

We certainly won’t argue with the tasting better part. Test the theory yourself. Have you ever had a tomato from the grocery store? How about one from the farmers market or your own tomato plant? The difference in flavor, aroma, and even texture is remarkable.

If you need one more reason to eat seasonally, consider your budget. Fresh in-season produce is generally far more affordable than buying fruits and vegetables out of season. Again, consider what you pay for a tomato at the height of summer and what you’ll pay for one in the winter.

Test the theory by visiting your local farmers market, or looking forward to your next CSA delivery, and trying some of these recipes using in-season fruits and vegetables for October.

Fruits: Pears, Apples, Coconut, Papaya, Pumpkin

Vegetables: Broccoli, Mushrooms, Squashes, Potatoes, Turnips, Cabbage

Recipes:

Baked Potato Soup
from DietsInReview.com

Serves Size: 1.5 cups for 281 calories

4 medium (4 oz) baking potatoes
5 cups skim milk
1/2 cup all-purpose flour
1 bunch green onions, sliced
1/4 cup shredded sharp cheddar cheese
4 Tbsp grated parmesan cheese
1/2 tsp black pepper
1/2 cup fat-free sour cream

1. Scrub dirt off potatoes under cold running water. Pierce them with fork; microwave on high power until tender, about 15 minutes; turn halfway through cooking.
2. Mash potatoes well with skins in large pot using potato masher or hand-held mixer.
3. Stir in remaining ingredients until blended. Bring to a simmer over medium heat. Reduce heat to low and simmer, stirring often, until slightly thickened.
4. Serve soup hot. Garnish with black pepper.

RELATED ARTICLES
Healthy Recipes for Festive Fall Cocktails
Top 10 Super Foods for Fall
How do Grocery Stores Define Local?

Read more: All recipes, Diet & Nutrition, Food, Side Dishes, Soups & Salads, Vegetarian, , , , ,

have you shared this story yet?

go ahead, give it a little love

69 comments

+ add your own
8:55AM PDT on Oct 15, 2012

I'll be making these recipes real soon, thanks so much!

6:16PM PST on Feb 24, 2012

Thank you Brandi!

6:16PM PST on Feb 24, 2012

Apples. I love apple pie

6:15PM PST on Feb 24, 2012

Thanks for the article.

4:05PM PST on Feb 4, 2012

"Let your food be your medicine and your medicine be your food." Hippocrates
we must light up the darkness for knowledge is not power its empowering lets all be empowered to change. life has value beyond measure
Peace and Love

4:43AM PST on Nov 30, 2011

Thanks for the article.

1:55PM PST on Nov 8, 2011

thanks

6:08AM PDT on Oct 24, 2011

I think I will love this soup! Thanks.

Here is another for those who want it. Not soup but really good and easy to make.

Baked Butternut Squash

1 lg squash pared and cut into 1” cubes (remove seeds and fibers)
1/4 tsp cinnamon / 1/4 tsp. Nutmeg / 1/3 c. brown sugar
1/3 c. butter, melted / 2 tsp. lemon juice (fresh is best)


Place squash cubes in a 2-qt casserole or baking dish. Sprinkle with spices and brown sugar. Drizzle with melted butter and lemon juice. Bake uncovered in 375°f oven for 45 min or until tender. Makes 4 servings.

9:55PM PDT on Oct 20, 2011

no doubt about it...eat seasonally, eat locally, eat organic. it's worth it.

1:32AM PDT on Oct 18, 2011

Thank you

add your comment



Disclaimer: The views expressed above are solely those of the author and may not reflect those of
Care2, Inc., its employees or advertisers.

people are talking

Cats hate us to look or stare directly at them , much better to cast a casual look and blink slowly …

Oh I just read something interesting about the Red Panda in a German animal magazine this morning: D…

Thanks, always keep your animals up to date on their Rabies shots, if they are outside at all .( and…

CONTACT THE EDITORS



Select names from your address book   |   Help
   

We hate spam. We do not sell or share the email addresses you provide.