BY MARIN LISSY
Farmer Foodshare welcomes a new blogger: Marin Lissy loves to cook with her family and friends, and enjoys sharing delicious healthy recipes. When she's not balancing sixth grade academic activities, Marin enjoys reading, playing guitar, biking, and spending time outdoors.
In autumn, apples, pumpkins and gourds are widely known as “typical” fall foods. Just about everyone is used to seeing pumpkin-flavored this and that in stores. Many like to stay on “safe” by preparing dishes with these “typical” foods. Personally, I like to venture out and try other fruits and vegetables that are in season.
Carrots are a classic root vegetable. They are famous for their traditional orange color, but also can be yellow and purple! The vegetable is rich in vitamins A, C, and K. Carrots are loaded with powerful antioxidants that can fight off cancers and many diseases, including heart disease. Liver protection, good eyesight, and brain health are all ensured when carrots enter a daily diet. Carrots can be cut and served raw as a snack with a dip, or can be cooked into soups and stews.
Cauliflower belongs to the cruciferous family. It has is similar in looks and texture to its green cousin, broccoli, but you can create a whole different flavor from it! Cauliflower has amazing health benefits. The vegetable can boost your brain and heart health, fight cancer, and provide antioxidants. To cook the cauliflower, put it in a large pot, and bring it to a boil. Then, reduce the heat, and simmer for 5-7 minutes until it is soft. I love to add cheese on top of my cauliflower while it is still warm, so it melts and provides flavor. A lot of kids are into this as well, and it may be a way to make vegetable eating “enjoyable” for your children. Who knows?
In 2015, brussel sprouts were voted one of the world's’ least favorite foods. And yet, they are my go-to vegetable. Although notoriously smelly, these “tiny cabbages” are considered a superfood. They can singlehandedly lower your risk of cancer, support heart health, and are rich in vitamins B, C, and K1, potassium,manganese, and fiber. To roast them, simply put them on a baking sheet, drizzle them with olive oil, and season them with salt and pepper. Preheat the oven to 400 degrees, and roast them for 25-40 minutes. Make sure to stir them every 5-6 minutes to avoid excessive browning.
There are many more vegetables that are currently in season. They are easy to look up, or simply stop by your local farmer’s market. With such a variety of foods available, keep up the healthy eating habits this fall!