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Our 6 Favorite Fall Vegetables

Our 6 Favorite Fall Vegetables


Have you been eating fruits and vegetables all summer? Well don’t stop now just because it’s fall! There are still plenty of amazing fruits and vegetables that are coming into season as the leaves change color. Fruits and vegetables are perfect for those looking to drop a few pounds as they leave you feeling fuller without being loaded with salt, sugar or some of those ingredients found on labels that you can’t pronounce.

Many of the best in-season vegetables are not only packed with vitamins and minerals but they are the perfect ingredients for favorite fall recipes - from casseroles to soups and stews. There’s more to fall fruits and vegetables than just apples and squash (although we do love our squash). We put a list together to share some of our favorite fall vegetables so you don't miss out this season!


Broccoli

Broccoli is a fall vegetable that is in the same family as cabbage. Look for broccoli florets that are a uniform green in color with firm stems and stalks. Stay away broccoli florets that are sprouting little yellow blossoms - these are too ripe. Broccoli can be eaten raw, baked, steamed or stir fried just to name a few preparation methods. The best spices for broccoli are red pepper, savory and turmeric.


Butternut Squash
Ripe butternut squash has an intact stem. The skin should be golden tan in color and it should not be shiny but more of a muted color, There should be no sign if bruising, mold or blemishes and the skin should be firm. Press your fingernail against the squash; if it breaks the skin skip to another one to try. I especially like to roast my squash and my favorite butternut squash spices are allspice, cinnamon, coriander, cloves, cumin and paprika. My favorite seasoning for roasting squash is our Moroccan Vegetable Rub. Coat with a little olive oil, sprinkle on the rub and gently work it in with your fingers.


Pumpkin
Pumpkins aren’t just for pies. We can easily go a bit crazy with them and use them in chili, biscuits, oatmeal, smoothies and yogurts. A ripe pumpkin should be orange all the way around and give the pumpkin a good thump - it should sound hollow. The skin should be hard and the stem above the pumpkin should also be hard. My favorite spices for pumpkin would have to be cinnamon, allspice, cloves and nutmeg. I usually keep a full jar of pumpkin pie and apple pie seasoning on hand as well.


Sweet Potatoes
If you know us at all, you know that we have a major crush on sweet potatoes - bake ‘em, roast ‘em, sautee’ ‘em, grill ‘em, steam ‘em or even nuke ‘em - I’m all in. Look for sweet potatoes that are firm to the touch and no signs of decay. For even cooking results, select sweet potatoes that are uniform in shape. My favorite seasonings for sweet potatoes are allspice, cardamom, cinnamon, cloves, nutmeg, chili powder, Manzanillo seasoning and Moroccan Vegetable Rub.


Spinach
Select leaves that are dark green, crisp and have a fresh fragrance. Avoid spinach leaves that are broken, limp or spotted. Spinach should be washed as soon as you get it home. Loose spinach tends to be very gritty, so thoroughly rinse, spin dry and then store in your vegetable crisper. Our favorite spices for spinach are dill, nutmeg and tarragon.


Green Beans
Choosing fresh green beans is simple. Look for beans that are a deep rich green color. The bean pod should be firm and they snap when you try to break them. Avoid beans that are discolored, have spots or are limp. Our favorite seasonings for green beans are basil, dill, garlic, onion and savory.


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