Secret Ingredient

Fall Vegetable Guide: Everything You Need to Know

Fall Vegetable Guide

The temperature is finally starting to cool down in Wayne, PA, and it officially feels like fall. I always love when the seasons change, because it gives me an opportunity to explore a whole new crop of vegetables. After a summer full of light dinners and refreshing salads, I look forward to making warm, hearty meals for my clients. In honor of autumn, I’m sharing my Fall Vegetable Guide and the best technique for preparing them.

Let’s first talk about why eating in season is so important. Not only is the produce more abundant—which often means more cost effective—it tastes better, too. For example, fresh pumpkin purees and dishes are far superior this time of year. That’s because, when we make pumpkin recipes out of season, we usually get the puree from a can. While cans are helpful in a pinch, nothing beats food when it’s ripe and ready to eat.

Eating the best of what fall is currently providing can even help you stay healthier through the cooler months. Mother Nature gives us lots of immune-boosting and sugar-regulating foods, like root vegetables, when we need them most. Plus, hearty braising greens are perfect when we need a warm alternative to smoothies and salads. Here are just a few of my fall favorites:

10 Veggies You Should Eat This Season

  1. Butternut Squash
  2. Artichokes
  3. Pumpkin
  4. Cabbage
  5. Carrots
  6. Potatoes
  7. Sweet Potatoes
  8. Celery Root
  9. Brussels Sprouts

The Best Cooking Technique: Roasting!

Without a doubt, roasting is the quintessential fall cooking technique. These denser veggies can withstand the higher oven heat, and usually become more palatable and tasty as they cook down. Root vegetables will also sweeten the longer they’re cooked. Bonus tip: the more natural sweetness in your diet, the less likely you are to crave sugar.

To roast, simply chop your vegetables into medium-large chunks and coat with oil. Season them well with salt, pepper and dried or fresh herbs (I suggest fresh rosemary). Place the chunks onto a baking sheet, in a single layer, and roast at 400° F until tender and golden.

Your turn! Give these fall vegetables a try, or let me prepare them for you. I can get healthy meals on your plate each and every night. My schedule is booking up fast, so let’s talk. Click here to check out my Sample Menus or give me a call: 610-688-2942.