Taylor Newman Imagine a basket full of beets, broccoli, cabbage, carrots, collards, radishes, apples, and more [1]. Fall harvests are coming up in Georgia.
Fall recipes with these seasonal fruits and vegetables will warm the heart—and the belly. Here are a few of our favorite fall recipes!
Have you ever heard of a parsnip? It looks like a thick, white carrot. Parsnips have a sweet taste and similar texture to a potato that make them the perfect substitute for fries [2].
You may have seen yellow squash, but have you seen a big, beautiful butternut squash? This squash is harvested mainly in September and October [3]. A ½ cup serving of cooked butternut squash is a good source of potassium and an excellent source of vitamin A [4]. In fact, it provides 130% of your daily vitamin A needs! Vitamin A helps your keep your vision strong and maintains the health of your organs [5].
Turnips are a white vegetable with a purple top and a leafy top. Many think the turnip belongs in the root vegetable family with potatoes and rutabaga. Surprisingly, the turnip is related to cruciferous vegetables like brussel sprouts and broccoli [6]. You can eat both the turnip and its greens!
While the other vegetables might be new to you, apples are a familiar fruit option for fall. Enjoy an ingredient you know and love in this new fall-inspired recipe! The apple cinnamon bars are great for breakfast on the go or a tasty dessert to pack in a child’s lunchbox.
Written by Taylor Newman, MS/DI student | Edited by Laurel Sanville, MS, RDN, LD
Posted September 21st, 2018
Leaves original photo source
Butternut squash original photo source
Turnip original photo source
Apples original photo source
Parsnip original photo source
[1]Vegetable Garden Calendar November