• Fall Vegetables in Season - Tomatoes

What’s in Season for Fall: Fruits and Veggies that You’ve Gotta Buy

Shorter days and colder evenings are a welcomed break from the scorching summer heat. With the arrival of fall, a new array of produce will be making its way into the supermarket and onto your plate.

Items that are in season are typically the most nutrient rich. This is because they are grown and picked in their most natural environments. You can grab these veggies at a generally lower price point, making shopping in-season a cost effective way to plan your meals. Visiting your local farmers market before the season ends is another great way to save some cash on fresh produce while supporting your local community.

Take a look at what is in season for the upcoming months and transition into fall with a healthy fall salad recipe using some of my personal favorites. 

What’s in Season?

Pumpkin

October

Eggplant

Pumpkins

Greens

Summer Squash

Winter Squash

Cucumbers

Sweet Peppers

Hot Peppers

Onions

Baby Arugula

Lettuces

Persimmons

Pears

Radishes

Sweet Corn

Green Beans

Fresh Peas

Sweet Potatoes

Red Potatoes

Culinary Herbs

Tomatoes (Hot House)

Pecans

November

Pumpkins

Beets

Turnips

Greens

Summer Squash

Winter Squash

Cucumbers

Sweet Peppers

Hot Peppers

Onions

Spinach

Eggplant

Baby Arugula

Lettuces

Radishes

Sweet Corn

Green Beans

Sweet Potatoes

Red Potatoes

Fresh Peas

Culinary Herbs

Tomatoes (Hot House)

Pecans

December

Pumpkins

Beets

Turnips

Onions

Greens

Spinach

Baby Arugula

Lettuces

Radishes

Sweet Potatoes

Leeks

Fennel

Cilantro

Parsley

Tomatoes (Hot House)

Pecans

Recipe Time

Ingredients:

  • 4 cups fresh Arugula
  • 2 small Shallots
  • ⅛ c Spicy Pumpkin Seeds (pepitas)
  • 1 Persimmon Diced
  • 4 Tbsp Goat cheese
  • Olive Oil
  • Cayenne Pepper
  • Sea Salt

Vinegarette

  • 1 tsp fresh Ginger Root
  • ¼ tsp fresh Turmeric Root
  • 1 tsp Coriander
  • 1 Tbsp Agave
  • ¼ c EVOO
  • ¼ c White Wine Vinegar
  • S&P to taste

Instructions

 

  1. Heat a skillet with 2 Tbsp of olive oil on medium heat and preheat the oven to 400 degrees.
  2. Slice the shallots into rings, separate them and drop carefully into the hot oil. Sautee the onions until they begin to  turn golden brown and crisp up. Remove them from the oil and set aside on a paper towel to drain excess oil. Season lightly with sea salt.
  3. Toss the pepitas with olive oil, cayenne pepper and sea salt and roast in the oven for 8-10 minutes until they toast and begin to pop. Remove from the oven and set aside.
  4. To make the vinaigrette, place the ginger, turmeric, coriander, agave, white wine vinegar and salt and pepper in a blender. Mix briefly to combine. Turn the blender on low and drizzle the olive oil in to emulsify.
  5. Place the arugula in a large bowl and dress with some of the vinaigrette. Portion into 4 smaller bowls or save the rest for meal prep.
  6. Top the arugula with the Pepitas, Persimmons, Shallots and goat cheese and fall in love with all that the new season has to offer.

 

Love your fall vegetables. And get even more nutrition from Vitamin World.

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