Fall superfoods
The weather is getting cooler, but your produce choices are heating up. These amazing superfoods are either hitting their peak in the garden or can easily be found in your local farmers market or grocery store.
They're the perfect excuse to get cooking on cool nights!
Apples
Sweet or tart, apples are satisfying eaten raw or baked into a delicious dish. Just be sure to eat the skin—it contains hearty-healthy flavonoids. Health benefits include:• Full of antioxidants
• 4 grams of dietary fiber per serving
Harvest season: August–November
Brussels sprouts
Made the correct way, these veggies taste divine. They have a mild, somewhat bitter taste, so combine them with tangy or savory sauces, like balsamic vinegar. Health benefits include: • 1/2 cup contains more than your DRI of vitamin K
• Very good source of folate
• Good source of iron
Harvest season: September–March
Parsnips
Though these veggies may resemble carrots, they have a lighter color and sweeter, almost nutty flavor. Use them to flavor rice and potatoes or puree them into soups and sauces. Health benefits include: • Rich in potassium
• Good source of fiber
Harvest season: October–April
Pears
The sweet and juicy taste makes this fruit a crowd-pleaser. Cooking can really bring out their fabulous flavor, so try them baked or poached. Health benefits include: • Good source of vitamin C and copper
• 4 grams of fiber per serving
Harvest season: August–February
Squash
Unlike summer squash, winter squash has a fine texture and a slightly sweet flavor. Because of its thick skin, it can be stored for months. It tastes best with other fall flavorings, like cinnamon and ginger. Health benefits include: • Contains omega-3 fatty acids
• Excellent source of vitamin A
Harvest season: October–February
