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 foods and 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 Eat With the Seasons
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 season produce this year is apples. You might immediately think “apple pie,” but you can add apples 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!
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.
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.
Seasonal Fall Veggies 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: brussel sprouts, broccoli, spinach, kale, celery, arugula, artichokes, squash pumpkins, cauliflower, fennel, and cabbage.
- Fruit: apples, cranberries, pomegranates, citrus fruits and pears permissions
- Herbs: ginger, turmeric, cinnamon, nutmeg, rosemary, thyme, basil and dill.
- Whole grains: brown rice, farro, quinoa, oats and 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 veggies 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!