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Making the Most of Seasonal Produce

posted Sep 10, 2014, 6:19 AM by Rachel Griffin   [ updated Sep 11, 2014, 10:59 AM ]

Although the sweet juices of watermelons and peaches are still running down our chins, we are beginning to long for sweet potatoes, squash, and everything pumpkin.  September puts us right between these seasonal favorites, with hit-or-miss choices from both summer and fall crops.  If this is how you feel, do not despair!  There are still plenty of fruits and vegetables that are just right, right now! 

What's Still in Season?
If you love beets, cabbage, cucumbers, eggplant, grapes, summer squash, tomatoes, and peppers, then rejoice!  You have the entire month of September to continue to enjoy these foods.  For an elegant salad, try roasting your beets and serve over fresh arugula with a sprinkle of goat cheese and drizzle of extra virgin olive oil.  Or, try your hand at canning and make some grape jelly to enjoy this winter.  Having a party?  Substitute cucumbers and pepper strips for chips or crackers on the appetizer spread.  For the summer squash, eggplant, and tomatoes, try our simple chickpea ratatouille as a rustic side dish or lighter entree.  


What's New For Fall?
If nothing says fall to you like a crisp Virginia apple, then September is your month! Apples have technically been 'in season' since July, but the crop starts to get just right this month. Try combining summery cabbage with apples, a fall staple, in our Apple Dijon Slaw. 
You can also enjoy apples fresh, in homemade apple sauce, or dipped in peanut butter for a balanced snack packed with fiber, protein, and nutritious oils.  Also keep an eye out for local broccoli as this high fiber vegetable is ready for consumption.  We love it raw in a salad, steamed, or roasted.  The squash crop will transition to acorn, butternut, and spaghetti squash varieties.  Be sure to check out our October Newsletter and wellness blog for information on the rest of the fall crops, including sweet potatoes, potatoes, pumpkins, and assorted greens. 

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