Stay Trendy with in Season Veggies, Fruits + Herbs

We are all about eating seasonally and utilizing fresh veggies, fruits, and herbs during their peak time of year.

Some of the main reasons to eat seasonly include better flavor and a higher nutritional value. Seasonal produce has had full time to ripen in the sun, and therefore will be the most crisp, fragrant, juicy, colorful, etc. The fact that they are being picked when fully ripe and fully developed means that they have received the most sun exposure, leading to higher levels of antioxidants. Other nutrient levels are higher during peak season as well.

Eating seasonally also has some environmental benefits. Produce that can grow naturally does not need the assistance of pesticides or genetic modification, which can help keep our water and soil free of toxins. Furthermore, when food is shipped thousands of miles, it leads to a big carbon footprint. If you visit local farmers markets or buy local, fresh produce, you are benefitting Mother Nature.

Basically, it is a very good practice, so eat seasonally with us! Here is our list of what’s fresh this fall.


Brussel and Apple Skewers || purely elizabeth #eatpurely #fresh

Veggies

Pumpkin
Butternut Squash
Acorn Squash
Brussels Sprouts
Broccoli
Cauliflower
Kale
Beets
Swiss Chard
Celery Root
Parsnip
Carrots
Turnips
Wild Mushrooms (Chanterelle, Oyster, Porcini)

Fruits

Apples
Grapes
Cranberries
Pears
Pomegranate
Persimmon
Quince

Fresh Herbs

Rosemary
Thyme
Parsley
Sage


Here’s a fun + easy recipe featuring some fall produce:

Brussels Sprouts + Apple Skewers || purely elizabeth #eatpurely #fresh #fallappetizers

Brussels + Apples on skewers

1 lb brussels sprouts

2 apples

olive oil

balsamic glaze

Preheat oven to 400 degrees F. Cut brussels sprouts in half, discarding outer skin. Cut apples into 1″ pieces. Toss brussels sprouts and apples in a bowl with a drizzle of oil. Put skewers through sprouts and apples. Place on a parchment lined baking sheet and roast in the oven for 30 minutes. Serve with balsamic glaze drizzled on top.

October 15, 2016 — Brigid McEntee