Eating Local: Fall Vegetables in the Produce Aisle

Eating locally grown foods contributes to the sustainability of local agriculture and reduces the carbon footprint created by shipping foods in from long distances. Part of eating locally, or being a locavore, is learning about seasonal vegetables.

When the weather cools down, you'll find a variety of hardy fall season vegetables at your farmer's market and supermarket. Fall vegetables offer robust flavors that pair well with savory herbs such as rosemary and sage. High in fiber, vitamins and minerals, fall vegetable keep you healthy and active in the winter months.

Broccoli and Cauliflower
Broccoli is harvested from October to December. Select broccoli with firm, bright green stalks and dark green florets. The florets should form a tightly bunched head. Avoid broccoli with yellowing florets; the broccoli may have a bitter taste to it due to late harvesting.

Cauliflower heads are a creamy white color and the florets denser and harder than those on broccoli. The leaves surrounding the base of the cauliflower should be large and bright green in color. Avoid cauliflower on which the heads look more beige than white, as these may be bruised.

Use both these vegetables within a few days of purchase. If you want to freeze them, chop the florets from the stalks and blanch them. Allow them to dry completely, place in freezer bags and freeze for up to six months.

Root Vegetables
From September to December is sweet potato season. Choose sweet potatoes with consistent, orange-rust coloring and that taper at one end. For the sweetest flavor, select medium-sized potatoes, but if you prefer them a little bit starchy, choose larger sized potatoes.

Parsnips are harvested late in the fall season when temperatures are near freezing. The edible root of the parsnip plant is creamy white in color and shaped much like a carrot. Roasting brings out their nutty flavor; add them to savory soups and stews for a hardy winter meal. Choose smaller parsnips as these have the higher concentrations of flavor.

Winter Squash
The phrase "winter squash" implies these vegetables are only available in the coldest months of the year. Winter squash actually describes the longevity of these fall vegetables when properly stored. Squash harvested in September may last into December or even January.

Squash should feel heavy for its size, indicating an ample amount of edible flesh in the interior. On ribbed squash, such as pumpkin and acorn, check the grooves for even spacing; this indicates the squash is ripe. The rinds on squash should be free of soft spots and blemishes.

Look for spaghetti squash with a slightly bulging middle and even, golden color. Banana squash, lighter in color than spaghetti squash and slightly smaller, have a slight curve to the shape. Butternut squash have a bulbous bottom section; select butternuts with an even orange color as this indicates a fully ripened vegetable.

Storing Root Vegetables and Squash
Both root vegetables and winter squash may be stored long term. Place them in slatted crates and use newspaper to "cushion" them. Keep the crates in a cool, dark space, such as a cellar, basement or non-heated garage where temperatures range from 50 to 60 degrees F. Properly stored, your fall harvest vegetables may keep for three to four months.

References:

What's Cooking America: Vegetable Buying Guide

University of Illinois: Winter Squash

Further Reading:

Foodie Lifestyle Reduces Risk for Heart Disease and Treat Celiac Disease

Foods for a Productive Breakfast Meeting

Seven Essential Herbs for the Garden