Last week I wrote about eating rainbows, this week—eating by seasons. Man, I love a theme. Eating seasonally is about so many things: sustainability, supporting our local farmers, enjoying pumpkin flavored everything from September through November. But I will let you in on the main reason I eat seasonally—I’m cheap frugal.
Eating seasonally offers the best bang for your buck. Local organic food–which is the best way to eat anyway–will be way more affordable than exotic highly perishable tropical produce, flown in from hundreds of miles away.
And autumn and winter produce is cheaper to produce, cultivate, and store. Think of that onion or potato you’ve had in the pantry for a month, versus that summer cucumber or tomato that went mushy, the day after you bought it. Fall/winter veggies are hearty. They are cultivated to withstand the elements and our crisper drawers.
So what’s in season right now? A veritable thanksgiving bounty, that’s what.
Fruits: Apples, Pears Local-ish (in season elsewhere in the US) Grapes, Lemons, Limes, Kumquats, Mandarins, Oranges, Persimmons, Plums, Raspberries, Tangerines, Strawberries, Dates, Pomegranates
Vegetables: Artichokes, Arugula, Beets, Bok choy, Broccoli, Broccoli rabe, Brussels sprouts, Cabbage, Carrots, Cauliflower, Celeriac, Celery, Chard, Collards, Fennel, Garlic, Horseradish, Kale, Kohlrabi, Leeks, Mushrooms, Mustard Greens, Okra, Onions, Parsnips, Radicchio, Radishes, Rutabagas, Spinach, Sunchokes, Sweet potatoes, Turnips and Squash! Glorious winter squash, in all of its gazillion varieties Acorn, Butternut, Delicata, Spaghetti, Dumpling. The squash-ibilities are endless.
And did you know nuts had a season? I didn’t. But apparently it’s nut season! Almonds, chestnuts, pistachios. You name it—it’s ready to be cracked open with an old-timey holiday nutcracker and consumed by a crackling fire.
Here are a few recipes for seasonal vegetables. Serve them up alongside your protein of choice and enjoy! (Or start bookmarking them for your Thanksgiving menu.)
A beautiful, non-traditional take on borscht from the amazing Sarah Britton, omit the lentils if you are doing strict Paleo.
A delicious Brussels sprouts recipe from nomnompaleo. Seriously, even if you think you don’t like Brussels sprouts, you should try them shredded. Its like a totally different vegetable.
A sweet potato breakfast idea from the funny PaleOMG blog (and this one, like all the others here can be made a day or two in advance. Just make the eggs when you’re ready to heat and eat.)
And an obligatory pumpkin-flavored recipe. Honestly, if you don’t include one in a blog post this time of year, the Pumpkin Spice Committee will drive by your house and glare at you judgmentally.