What’s in-season this month? Check out our Produce Guide, courtesy of Simply Recipes, to find out what we’ll be incorporating into our cooler-weather meals, as well as our team-building events!
Pears
Pears are highly nutritious and are jampacked with folate, provitamin A, potassium, and niacin. They are also an excellent source of fiber, which is essential for digestive health. Try our Pears Blanched in White Wine with Pecan Crumble or our Pear, Fig, and Blue Cheese Flatbread.
Apples
Apples, in addition to pears, are in peak season right now. Store both in the fridge to prolong their shelf life. This month try our delicious Baked Apples and Pears recipe. Simple to make, nutritious to eat!
Figs
One major benefit of figs is that they are packed with nutrients. Free of fat and cholesterol, they are also excellent sources of Vitamin A and Vitamin C. Try our Grilled Figs with Mascarpone Cream and Balsamic Vinegar.
Pumpkin, Kabocha, and Butternut Squash
Look for sugar pumpkins, according to Simply Recipes, not carving pumpkins if you intend to actually cook your pumpkin. Give our Roasted Pumpkin and Butternut Squash recipe a try.
Spaghetti Squash and Delicata Squash
In our kitchen, we frequently sub pasta for spaghetti squash to make a delicious low-carb meal. Try our Roasted Spaghetti Squash with Sundried Tomatoes and Cherry Tomatoes.
Parsnips, Celery Root, Rutabagas, Beets
Root vegetables are just about as hearty and healthy as you can find in the fall! Prior to cooking, keep them dry (as water can lead to mildew and rot) and away from light (which encourages sprouting).
Fingerling Potatoes
This variety of potato in in-season from late summer and into fall. They cook up firm, and keeping their peels on, they make great foods for roasting and potato salads.
Swiss Chard
This green leafy vegetable superfood is sturdier than spinach and more tender than kale. It’s also chock-full of nutrients (Vitamins A, C, K, and Magnesium) and cooks up quickly when sauteed.
Happy fall cooking!
