Are you wondering what are the benefits of fall Produce?
Who all agree that autumn seems to come with myriad colors every year? With leaves rustling down on streets, children returning (or not) to school, and the perfect Fall salad recipe making its way to our table, Fall is a time to celebrate togetherness and well being!
All changes find a new dimension as the harvest in the countryside finally yields, after a year-long wait and hard work. Who doesn’t love to feed our craving for fresh produce in this season? There are many benefits of Fall produce that we all should take advantage of.
1. Nutrient-Concentrated Vegetables
During Fall, local markets are flooded with natural produce that are rich in not just minerals and vitamins but also fiber.
Butternut Squash is one vegetable that we can only enjoy in the Fall. The nutty taste it has cannot be compared to any other vegetable. Like most of the fall vegetables, butternut squash is low on sodium and cholesterol and high on Vitamin A, Vitamin C, and Vitamin B-6. I love preparing a creamy soup for chilly Fall nights!
Another example are Brussels Sprouts. The 141% of Vitamin C concentration along with its Potassium content makes it a rich source of antioxidants. It is good for bone health, may protect from cancer, has anti-inflammatory properties, and can help with sugar blood regulation.
2. Produced With Minimal Use of Pesticides
A question I get asked a lot is; “Does pesticide affect the nutrients and taste of the produce?” And the answer is; Yes. Pesticides make the growth of the products faster, but by compromising on their nutritional components.
Local vegetables are produced naturally and organically in soil that suits its growth. The farmers prefer to cultivate vegetables and fruits in the atmospheric conditions that are ideal to retain quality. If looking for seasonal and local fruits try cranberries, apples, or beetroot with their natural goodness and taste in the Fall. Don’t forget to visit the local Farmer’s Market to find these goodies!
3. Variety of Fruits
Talking about fruits, apples and cranberries are rich sources of minerals and antioxidants. That means they help to slow our natural oxidative process. Sounds good right? Fibrous fruits such as pears are known for anti-inflammatory properties. Rich in Vitamin A and Vitamin E, and pumpkins are a rich source of magnesium!
If looking to go more plant-based, fall is the time to start. Fall Produce would not let you compromise on taste!
4. Chance To Utilize Local Agriculture
You know how cray I am about Farmer’s Markets. There you can get the luxury of fresh food while farmers earn decent money through direct selling. It suggests a community growth where different sectors enjoy mutual benefits.
In the post-COVID world, farmers are ready for direct consumer interaction. As the pandemic has disturbed the food supply chain, they have started selling their produce through online mediums. It is a good chance to purchase our local fall produce directly form home!
Buying local fall produce is good for environmental benefits. Selling within the community prevents transportation that involves the burning of fossil fuels and carbon emission. So, while we enjoy the individual health benefits of eating fresh, we are indirectly contributing to a larger cause as well!
5. Explore Fall Salad Ideas
There are innumerable fall salad ideas to combine the richness of taste with health benefits. My favourite ingredients for the perfect fall salad are collards, chards, Brussels sprouts, butternut squash, and cranberries!
I have made the most extraordinary Fall salad recipe. If you want to try out a wholesome meal, there’s nothing stopping you now!
It’s amazing to find out how little it takes to get the perfect meal in no time! Ready to eat in 10 min full of nutrients and antioxidants! And yes, seasonally delicious!!
Hope you enjoy making this nutritious fall salad yourself!
Looking for more Salad ideas? check this out!
- 1 leek sliced
- 1 cup sweet potato diced
- 1 cup mushroom mix quartered
- 1 cup Brussel sprouts halved or quartered
- 2 garlic cloves minced
- 1/2 tbsp extra-virgin olive oil
- 1 tsp Pink Himalayan Salt
- 16 oz pasta red-lentil based
For the Dressing
- 3 tbsp Extra-virgin olive oil
- 2 tbsp Apple Cider Vinegar organic
- 1 tsp Dijon mustard
- 1/2 tsp Pink Himalayan Salt
- 1/4 Medjool Date
- Cut all the veggies into dices of the same size approx.
- Cook the pasta according to the package directions.
- Heat a pan over medium heat, when heated, add the EVOO, garlic, and the veggies. Cook for around 10-15 min, until cook al dente.
- In the meanwhile prepare the dressing. Add all the ingredients to a small mixing bowl and whisk together until fully combined. Taste and adjust if needed.
- Add all the ingredients to a large mixing bowl; the pasta, the veggies, and the dressing. Toss to coat everything in the dressing.
- Serve immediately for a mild salad or chill and serve later!