Every month for the next year I’ll be sharing my favorite recipes using only seasonal produce. Be sure to check back often!
Happy Wednesday, everyone! Can you believe that October has almost come to a close? Fall is absolutely flying by…it’ll be Thanksgiving before we know it!
Lately, I’ve been getting a kick out of eating lots of local, seasonal fall produce – I’m all apples, pumpkin, and butternut squash at home and, man, it feels good. There’s something truly special about eating with the seasons. I love knowing that I’m getting nutritious produce at its peak; plus, the financial and environmental benefits are an added perk.
Wondering what seasonal eating looks like? Throughout this upcoming year, I will start posting a seasonal produce guide each month, complete with a list of my very favorite vegetarian recipes from around the web. I really hope you enjoy them!
Seasonal Produce for October
With more than 7,500 varieties grown worldwide, apples are a great source of fiber and Vitamin C. I always load up at the farmer’s market! Now’s the season to bake a rustic apple pie or whip up some homemade applesauce to store in the freezer for later.
I didn’t like beets as a kid, but they’ve been really growing on me over the past couple of years. Beets can be enjoyed root, leaf, and stem, so don’t be too quick to toss the scraps in the compost bin.
Glazed Baby Beet and Carrot Salad with Cumin Dressing – Food & Wine
Beet Bruschetta with Goat Cheese and Basil – Feasting at Home
I love broccoli because of its versatility. Perfect in everything from minestrone soup to a stir fry, you can count on this vitamin-rich veggie to brighten any meal.
I’ve always been a huge fan of brussels sprouts. There’s nothing better than a pile of them roasted to crispy perfection with lots of garlic, in my opinion. Plus, my husband has been asking for them nonstop!
Carrots aren’t always orange. Stop by the farmer’s market and you’ll likely come across varieties ranging from yellow to even purple! I love surprising people with different colors of carrots in my recipes (especially my famous kale carrot salad). They’re always such a treat!
I picked up an absolutely enormous cauliflower at the farmer’s market last week. When I weighed it at home the total came to close to six pounds! Here’s a fun fact for you: cauliflower is technically an edible flower. Cross my heart!
Call me crazy, but I love kale. Need a little pick-me-up? Mix together one bunch of lacinato kale, a pile of roasted carrot chunks, some shredded white cheddar cheese, and lots of toasted sesame seeds. Toss with a lemon garlic dressing of your choosing and you’ll have a perfect, healthy fall salad for the week. So good!
My mother makes the most delightful potato leek soup in the fall, so the spicy scent of leeks has always made me nostalgic for the season. These can also be eaten bottom to top. Use the white portion in a creamy soup and stash the tops for a stir fry later in the week.
Mushrooms come in all sorts of shapes and sizes. We like to use them as a meat replacement in everything from fajitas to veggie pot pie! Worried about your mushrooms spoiling too quickly? Check out my guide for storing every type of food without plastic.
Is there anything better than the smell of farm fresh onions caramelizing on the stove? Lately, I’ve been a big fan of onion-heavy quiches that also feature lots of fresh herbs and a little bit of goat cheese. Yum!
Heirloom Tomato, Zucchini, and Caramelized Onion Galette – Foodie Crush
Caramelized Onion Pumpkin Soup – With Food + Love
Did you know that there are more than 4,300 varieties of wild potatoes in the world? Most of these are found in the Andes. How amazing is that! Potatoes tend to save well, so stock up while you can, then store them in a cool dark place. They won’t spoil for months!
Sweet Potato Gnocchi with Wild Garlic and Sage Pesto – Top with Cinnamon
Buttered Rosemary Smashed Potatoes with Burrata – How Sweet Eats
Pumpkin bread, pumpkin seeds, pumpkin pie (not to mention the lattes)…the list goes on and on! I’ve got a couple in my pantry just waiting to be whipped into every form of deliciousness.
One of my very favorite zero waste recipes is one that a dear friend of mine taught me years ago: rosemary crackers! At the time I had no idea that you could make crackers at home. Today, they’re a package-free snack that I turn to time and time again.
Sage is, hands down, one of my very favorite herbs. Combined with delicata squash, toasted walnuts, and lots of freshly-shredded parmesan, sage is the perfect addition to a pile of whole grain pasta.
Our friends have a garden that is bursting at the seams with tomatoes. They’ve been growing like crazy in Wyoming, so homemade pasta sauce and tomato soup is often what’s on the table.
I first experienced the power of zucchini when I learned to make French ratatouille. It’s also a great addition to vegetarian lasagna or a nice substitute for processed pasta when made into “zoodles.”
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