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
- Salad of Green Papaya with Peanut and Grilled Shrimp
- Sweet Pumpkin Polenta
- Young Turnip and Apple Salad
- Coconut Creamed Spinach
- Sensuous Stuffed Portobello Mushrooms (with Broccoli)
- Apple-Squash Soup
Baked Potato Soup
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.