Fall: What foods are in season?

Photo credit: Kristen McElveen, ND

Photo credit: Kristen McElveen, ND

by Kristen McElveen, ND

Fall is my FAVORITE time of year. 

Things cool off and (hopefully) slow down a little. 

We start sipping warm things and contemplating life whilst looking out a window onto a bustling city street, or onto a beautiful, country landscape or whatever it is you like to gaze at, pensively. 

I feel like fall is like a good coffee commercial - warm, happy, content. 

On the other hand, we also have cold and flu season coming! 

Fear not, though, because nature has your back. 

Did you think it was a coincidence that fall foods tend to be high in one of nature's most potent antivirals - vitamin A? 

Not to mention other immune supporters like garlic and ginger. 

Related post: How to get through cold and flu season naturally

No coincidence at all. That's just how nature rolls.

Nature always knows best.

So what foods are the healthiest to eat this time of year (and the best deals)?

List source: http://www.fruitsandveggiesmorematters.org/whats-in-season-fall

List source: http://www.fruitsandveggiesmorematters.org/whats-in-season-fall

Some great Fall meals could be:

  • Roasted butternut squash, apple and sweet potato soup with onions, garlic and curry (or go sweeter with cinnamon, cardamom and a dash of maple syrup)
  • "Taco Tuesday" with grass-fed beef or bison, onions, garlic, cumin, salt and chili powder with homemade salsa in endive leaves instead of taco shells
  • Fall Cottage Pie - (side note, I basically live off variations of Shepard or cottage pies all winter - hearty, healthy and delicious!) grass-fed beef or bison with onions, garlic, mushrooms, carrots, celery and mashed sweet potato/butternut squash for the topping

And don't forget to get your veggies in with breakfast! 

This is one of my favorites for any meal of the day: 

Super fast tip: I tend to roast a bunch of veggies on the weekends so that I can just pick and choose for something quick during the week

Roasted delicata squash and broccoli with pastured eggs:

Photo credit: Kristen McElveen, ND

Photo credit: Kristen McElveen, ND

Roasting veggies brings out their sweetness and is so lovely and warming. It adds a completely different flavor to veggies, even greens like Brussels sprouts and endive!

You can pretty much roast any veggie by tossing the cut veggies with ghee or coconut oil (or lard) and spreading them out on a baking sheet (the more spread out, the more even roasting - if they are too crowded, they will steam, rather than roast and you won't get the crispy, caramelized edges, which is the BEST part) and cooking at 400F degrees until the veggies are just slightly browned and crispy on the edges. 

For veggies like greens or broccoli, they will usually only take about 10 - 20 minutes. 

For meatier veggies like potatoes and winter squashes, they may need 30 - 40 minutes (or longer depending on how small you cut them up - a whole spaghetti squash, uncut, can take about an hour and 20 minutes).

Just keep a close eye and toss every 10 minutes or so for optimum, crunchy-edged goodness. 

And try to cut them up into similar sized pieces for the most even roasting.  

What are you excited to make this Fall?

Share you ideas and recipes below and don't forget to follow us on Instagram if you like food pics!