Fall Fruits and Veggies
With the weather cooling down you might be tempted to throw out the idea of eating in-season produce but fall fruits and vegetables are more than just pumpkins in Southeast Kansas. Green, seasonal vegetables are abundant throughout the Midwest as well as a variety of root vegetables. Pumpkins and a variety of squash are also quite abundant and easy to roast in the oven or cook on the grill. Make sure to check out the image above for the in-season vegetables and keep reading for a few easy recipes.
Fall is the perfect time to bust out roasted squash and soup recipes. Almost any squash can be used as a substitute for pasta in a recipe to turn a high carb meal into a healthier one. There are many varieties and they’re usually easy to prepare. There are pumpkins, acorn squash, butternut squash, spaghetti squash, and more! Check out these two recipes to get you started.
Don’t forget to keep the seeds from your squashes. Drying and roasting seeds can provide you with a nutritious snack.
Roasted Squash Seeds
Greens and Roots
Don’t forget the salad! In addition to the leafy greens you can find in the fall, trying adding root vegetables to your salads. Beats, turnips, carrots, and parsnips all make great toppings. If salad isn’t your favorite, try some roasted brussels sprouts or a broccoli coleslaw.
For a sweet treat, try apples and pears. Fall brings cooler months so that means fewer local fruits, but if you’re lucky, you might find dates and figs. Stay away from apple juice and apple cider, as these tend to have lots of added sugar in addition to the natural amounts already in apples.
Recipes and a plan
If you’re stumped for good fall recipes try sites like myfridgefood.com and supercook.com to get you started. You can also check out other article on squeezing whole foods out of a tight budget to learn more about shopping in-season and what to look for at the store. If you’d like to see more recipes or have any questions, please leave a comment or reach out to us! We’d love to hear from you.
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