Autumn Produce Season Favorites To Eat

August 29, 2019

Choosing seasonal products is an effective way to adjust your body and nature. Eat more locally grown fruits and vegetables for optimal nutrition and prepare for a cold, healthy and healthy transition throughout the year.

Enjoy the love of all kinds of autumn products, start your meal plan, and pamper your taste buds this fall!

Pear is one of the oldest fruits grown by humans and is used as a medicinal fruit in China. Pears are said to have strong anti-inflammatory properties, anti-hyperglycemia (stable blood sugar) and diuretic properties. Pears are an important source of vitamin C, vitamin K and potassium. In the United States, you can find different varieties of pears from late summer (starting from Bartlett pears) to early winter (late season Anru pears). Fresh fruits in the season are always a treat – be sure to look for them.

How to enjoy: Like many stone fruits, you can enjoy freshly picked a la carte pears for their delicious, sweet and mouth-watering taste. Bake something into a warm pie, add some raw honey and grated ginger, or fry with ghee and cinnamon to add a little to the oatmeal in the morning.

  1. Persimmon
    Seasonal production is always delicious, but nothing is better than these fresh berries. Persimmon is native to Asia and is an edible berry from the Ebenaceae family. You may see (or try) persimmons in the local market in the fall. Persimmons are known for their powerful phytochemistry and high levels of antioxidants such as proanthocyanidins, carotenoids, tannins, flavonoids, anthocyanins and catechins, making them less effective in reducing diabetes, high blood pressure and cardiovascular health. A great food for many health problems. disease.

How to enjoy: Persimmon itself is a delicious fruit. Simply cut off the leafy stems, then cut the persimmons longitudinally and enjoy. For natural desserts, try mixing fresh persimmons with a cup of coconut milk and a little ginger.

  1. Romanesco
    Between cauliflower and broccoli, meet Romanesco. This delightful cruciferous vegetable is known for its beautiful spirals and earthy taste. Romanesco – similar to broccoli – is the edible flowering part of larger plants. Unique to Romanesco is its naturally occurring fractal (spiral shape made of geometric figures or curves) that are rotated into logarithmic Fibonacci spirals. Romanesco is one of the most popular seasonal vegetables in the fall and can be found at local farmers’ markets. It is an important source of vitamin C, vitamin A and iron.

How to enjoy: Try using Romanesco instead of broccoli or broccoli to steam, fry or roast. When you are trying to use Romanesco, try putting it in a cast iron pan – once thoroughly coated with olive oil and sea salt. Then present this beautiful vegetable whole, the spiral is intact, and take a beautiful picture on the table before slicing and serving. Or try it as the main ingredient in a vegetarian mixed soup for the separation of more traditional broccoli soup.

  1. Fig
    Originally planted in the Mediterranean, the figs can be fresh or dry. Fig is an excellent source of dietary fiber and a variety of vitamins and minerals. Although figs may look like any other sweet and delicious fruit, the figs used in ancient medicine have many therapeutic aspects. It has been noted that figs are strong antioxidants, antibacterials, antifungals and anticancer agents. Even leaves are used to treat jaundice.

How to enjoy: Fresh figs are sweet and juicy, and delightful fig spreads are added to your favorite deli tray. Try a lovely autumn-themed grilled fig salad to add a little warmth to your greens and body as the weather begins to cool down.

  1. Chives
    Often referred to as Persian onions, leeks are part of the genus Allium, and eating them has many benefits. This autumn, leek is an effective and nutritious food. Similar to tasting, but milder than onions or garlic, leeks are rich in vitamins K, A and C, and folic acid, and can add a pleasant taste to any meal. The Allium family is considered a medicinal food: a study has shown that a reduction in colorectal cancer is associated with increased consumption of allium plants.

How to enjoy: First of all, be sure to clean the leek, because the layers of leek often require special attention to ensure they are free of dirt, ready to cook and eat. Amaranth can add a pungent taste (similar to onions and garlic) to almost any dish. Use your favorite barbecue or stew in your crockpot, sprinkle Shanghai salt in butter or ghee as a delicious side dish, or enjoy traditional and delicious potato leek soup.

  1. Celery
    There are many health perks to eating celery, the crunchy and hydrating veggie that can create a positive impact on your health all the way down to your cells. Celery is rich in vitamin K, vitamin A, potassium, and folate. Celery has a robust antioxidant profile including the antioxidants caffeic acid, p-coumaric acid, ferulic acid, apigenin, luteolin, tannin, saponin, and kaempferol. Celery is anti-inflammatory and supports the liver, urinary tract, and heart.

Celery, and especially celery juice, has made a big splash in the nutrition world due to the celery juice craze. While there is a lot of controversy as to whether the benefits of eating celery is everything this craze has it cracked up to be, there are some noted health perks to including celery in your health regimen.