It’s That Time of the Year.
The weather is getting colder, the landscape is changing colors, you begin to get excited for all of the warm and comfortable clothing you’ll be able to wear again. Oh wait, this is Florida, so the weather is getting cool-ish, the landscape is sort of changing colors if you look hard enough, and you’ll be able to wear pretty much the same clothes you wear all year with the addition of maybe a light jacket or sweatshirt.
In any regard, pumpkins are all the craze at this time of the year and continue to grow in popularity. They even make pumpkin spice Jell-O now. Seriously? Pumpkins aren’t the only star in terms of fresh vegetables in the fall season. Below, are ten delicious vegetables that can be found at the local farmer’s markets and supermarkets starting now! The Health & Harvest Festival on October 14th at the Winter Garden Farmer’s Market will be a great chance to find the delicious vegetables below.
Artichokes come into season twice a year, in spring and the fall. Preparing the artichoke for cooking is the most time-consuming part of using this veggie. Read 10 Tips for Cooking with Artichokes to learn how to prep and cook these beautiful veggies.
Beets are in season from fall through spring. Beets are super-healthy and they’re beautiful to look at in a wide range of colors, from deep red to bright gold to candy cane red and white stripes. With a sweet and earthy flavor, beets are like nature’s candy and certain ways of cooking them, such as roasting, concentrates their flavor, so they are even sweeter. Beets are very versatile and are used in some of the most delicious dips, pestos, or can even be eaten raw. See 10 Ways to Cook with Beets.
3. Brussel Sprouts
These little tiny cabbages are cute and delicious, especially baby sprouts. You always hear about people hating brussel sprouts, but follow these cooking tips in 5 Ways to Get Anyone to Love Brussels Sprouts, and they may quickly change their minds.
Fennel comes into season in fall and is available through early spring. It’s an interesting looking vegetable with its round bulb and feathery fronds. Fennel tastes like licorice and you can eat it raw – it’s a great digestive after meals. See 10 Ways to Cook with Fennel Tonight.
5. Green Beans
Green beans are kind of under appreciated. Everyone likes them, and they are often part of the dinner menu, but people don’t get excited about green beans. They’re just sort of … there. Well, it’s time to change that because green beans are healthy, delicious and versatile. Try this recipe Easy and Delicious Rosemary String Beans. You’ll thank us later.
6. Jerusalem Artichokes
Jerusalem artichokes, also known as sunchokes, may look very strange. Looks can be deceiving, though. These sunchokes may look complicated and unappetizing, but they are easy to prepare and delicious. They have a nutty, crunchy taste and taste like a cross between potatoes and artichokes. You can also cook them in the same ways you would potatoes. Just cut them up and cook them or don’t cook them – they are edible raw.
7. Leafy Greens
Several types of leafy greens come into season in the fall including arugula, broccoli rabe, cabbage, chard, kale and Belgian endive. To learn more about all of them, see Your Ultimate Guide to Leafy Greens.
Leeks are relatives of onions and garlic, but they have a milder taste than either of them. They are most often used as an aromatic for soups and stews, but they can also be the main ingredient of dishes. Leeks can be eaten raw in salads, sautéed until tender, braised to make them soft and sweet or grilled until charred. Leeks are delicious when paired with potatoes as in this Cheesy Leek and Potato Gratin.
9. Root Vegetables
Root vegetables are healthy, versatile and delicious but too many of them get passed by in the market. They are never the most attractive produce in the market. In fact, some of them are down right ugly. Have you seen celery root before? Yikes! Root veggies include beets, carrots, celery root, daikon, garlic, ginger, horseradish, Jerusalem artichokes, jicama, kohlrabi, onions, parsnips, radishes, rutabagas, turmeric, turnips, yams and yucca. Learn How to Cook With Delicious Root Veggies – 10 Different Ways.
10. Winter Squash
Winter squash of all sorts comes into season in early fall and usually last well into winter. Winter squash may be one of the most versatile vegetables out there, that is, once you know how to cook with them. There are many types of winter squash, including acorn, butternut, buttercup, and yes, pumpkin. To learn more about squash and get tons of recipes, see 10 Ways to Cook Comforting Fall Foods With Winter Squash.
You will be able to find these wonderful vegetables and more at the Health & Harvest Festival on October 14th at the Winter Garden Farmer’s Market. Bring the family for a day full of fun!
Have a favorite veggie recipe? Share it with us in the comments below!