FALL HOME IMPROVEMENT - COTTAGE GROVE SENTINEL - SEPTEMBER 28, 2016 - 3
FALL HOME & GARDEN | FALL FOOD
Eating Seasonally
A
s the leaves change and the air turns crisp, many people mark the fall
season by transforming their diet to accommodate seasonal selections.
Eating with the seasons is a great way to enjoy produce at its best.
Depending on your location, eating
seasonally could be as easy as check-
ing out your local farmers market and
downtown grocer, or growing fruits
and vegetables in your own garden.
Each region throughout the country
— and your specific part of the state,
for that matter — has different grow-
ing zones that are determined by
many factors, including climate, soil
type and regular precipitation expec-
tancy.
Chat with your local university’s
agricultural center or farmers group
to find out more about the freshest
foods available to you this fall. Then
dig in with a seasonal menu every
night of the week.
WHY EAT SEASONALLY?
Many fruits and vegetables are ripe
for the picking in the fall, which
across the country is the traditional
harvest season. When picked at its
peak, fresh produce is packed with
nutrients, flavors and crispness that
may not be as evident even a few
weeks into the harvest season.
It’s important to learn about your
growing zone so you can perfectly
time your entry into seasonal eating.
Vegetables such as arugula and arti-
chokes are ready in the cool weather
and can make unique additions to a
fresh fall salad. Traditional and sweet
potatoes also are prevalent in the fall
and can be diced for homemade
baked fries.
Another cool-weather staple is broc-
coli, which generally can be grown
year-round in moderate climates but
is at its peak in the fall season.
© FOTOLIA
BUY NOW, EAT LATER
are best in the fall and can be incorpo-
Many fresh produce options make for rated into pies or jams that you can pre-
great ingredients for meals you can
serve for later.
freeze for later. This can include toma-
Carrots and celery also are fall-season
vegetables that can be sliced or grated
toes for pasta sauces and potatoes for
into homemade comfort soups. Don’t
frozen casseroles. Choose fresh fruits
such as apples and blackberries, which forget the garlic, which generally is at its
most plump and tasty in the fall.
Not sure where to start when it comes
to eating seasonally? Talk with your
local growers about joining food-shar-
ing programs that can help you gain
access to fresh baskets of food on a
weekly basis.