The nights are getting colder, the days are getting
shorter, and the fall harvest is ready to bring
in. That means farm-fresh vegetables like onions,
carrots, and sweet, colorful winter squash are
at their best. These three versatile vegetables
bring flavor and nourishment to your fall table.
It’s easy to plan a fall meal that includes
all three—check out our recipes for ideas.
But each of these vegetables has its own special
qualities and uses.
Onions (about | recipes)
Sweet, spicy, or tangy, onions have personality to
spare—and form the base of many dishes, including
soups, pasta sauces, and stir fries. Fresh1 sells
green and yellow onions year round, and sweet varieties
when they are in season. Onions are often seen as
an accent vegetable—good in small quantities
as a garnish or flavoring. But the higher the intake
of onions, the healthier you’ll be, as they
contain powerful compounds that lower blood sugar,
cholesterol, and blood pressure, and help cells function
properly. Thry to get more onions into your diet
for maximum flavor and benefit.
Carrots (about | recipes)
Carrots are one of the easiest vegetables to get into
your diet. Just grab a bag of “baby” carrots
for a fast, tasty snack. And your body will thank
you: Carrots are bursting with vitamins, minerals,
and beta carotene—a compound that can help
reduce cancer and improve eye health. Their sweet,
fresh flavor makes carrots popular raw or cooked.
They are easy to add to a meal, too: From salads,
to soups, to sides, carrots can find a place in nearly
every meal. Try them sautéed with a little
brown sugar for a comforting fall side dish that
will warm you from the inside out.
Squash (about | recipes)
Truly a seasonal treat, winter squash appears in the stores when the leaves start
to signal fall. There are several types of squash to choose from, including
acorn and Hubbard. These hard-skinned squash, like a pumpkin, have dense, firm
flesh and a hollow center filled with seeds. Scoop the seeds out and roast
them in salt and oil for a nutritious treat. The flesh can be eaten in many
ways, included roasted in the oven, pureed and added to soups or pastas, baked
into breads, or even grilled. It’s bursting with vitamins and antioxidants,
and it tastes great.