Garden-to-Table Lifestyle: Eating Seasonal Foods (Fall Edition)
Despite the fantastic fall weather we’ve had, the transition to shorter, cooler days beckons us to transition into eating a different group of seasonal foods. And it’s not just because the cooler temps lead to smaller harvests in the garden; fall brings new allergens and coupled with colder days, that leads to the sniffles. Autumn is the perfect time to pack in those nutrient-dense seasonal foods to boost your immunity. Even I notice more sniffles as I tend to my garden in varying temperatures, working the soil and raking up dead leaves.
Why You Should EatSeasonal Foods
Seasonal foods are more essential to our health and wellness than we realize. As we enter into Fall we all have our favorite comfort foods we’re looking forward to; those warm cozy dishes we love to dig into when the temps dip and we just wanna snuggle up on the couch. And I hope we all have our favorite fall produce, too! Life is all about balance, right? ;) Personally, my favorite seasonal produce right now is apples. You might immediately think “apple pie,” but you can add apple to kale salads, pickle them, serve with roasted pork. . . there are plenty of savory options in addition to those classic sweet desserts. Think outside the box when cooking and baking with seasonal foods!
Would you be surprised if I told you that your body craves foods that are in season? Seasonal eating is rooted in our ancestry. Our ancestors did not have a choice to eat seasonally, but naturally gravitated toward available foods that optimized energy and well-being.
Health Benefits of Root Veggies
Many root vegetables are loaded with folate, which is key for cell growth and metabolism, and beta-carotene, which aids vision and bone growth, while other Fall produce is chock full of antioxidants and natural fibers.
So, ready to honor your body’s ancestral cravings and pack in those immunity boosting nutrients? These are the season veggies you should focus on.
Fall Seasonal Foods to Eat for Maximum Nutrient Intake
Root vegetables: carrots, squash, pumpkin, sweet potato, beets, and parsnips. (Most root vegetables are available all year, but they’re at their peak from fall to spring.)
Vegetables: Brussels sprouts, broccoli, spinach, kale, celery, arugula, artichokes, squash pumpkins, cauliflower, fennel, cabbage
Fruit: apples, cranberries, pomegranates, citrus fruits, pears, permissions
Herbs: ginger, turmeric, cinnamon, nutmeg, rosemary, thyme, basil, dill
Whole grains: brown rice, farro, quinoa, oats, millet
Legumes: beans, chickpeas, lentils, edamame
How to Enjoy Seasonal Fall Produce
Whether you roast or mash these veggies, toss them in a soup, or add roasted squash to your salad, don't forget about these delicious seasonal foods and make a goal with yourself to eat as many colors a week as you can! Garlic, onions, ginger, turnips, carrots, sweet potatoes, beets, and parsnips deliver ample flavor and nutrients during these cooler months - you’re definitely not sacrificing flavor! And even if you are not growing these veggies yourself, hit up your local farmers market, farmer, or grocer to get the freshest options possible.
Not growing your own yet, but you’d like to?
Check out my garden-to-table group membership if you want to join a community that will help set you on the path to success. Or if you want a more one-on-one personalized approach, schedule a consultation with me today!
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