Share the Wellness: Seasonal Produce So what happens when your garden goes bare? Don’t give up on fresh fruits and vegetables. In season produce can still be found in the fall. Remember that when you buy vegetables in season, they are more likely to cost less and provide peak flavor. What’s in Season? Many fresh vegetables are available year-round, such as carrots and celery. The Dietary Guidelines for Americans recommends making half your plate fruits and vegetables for meals and snacks, so load up your plate with some fall’s best seasonal choices: •Apples •Broccoli •Brussels sprouts •Bell peppers •Cabbage •Grapes •Kale •Mushrooms •Peas •Potatoes •Pumpkin •Spinach •Acorn, Butternut and Delicata Squash Get the most out of your late summer and autumn produce with this delicious soup: Savory Squash Bisque 1 cup chopped shallots ½ cup chopped green onion 2 garlic cloves, minced 4 medium zucchini, chopped 1 small butternut or 2 acorn squash, chopped 1 cup peeled and cubed Idaho potatoes 4 cups low-sodium vegetable broth 2 cups chopped kale 1 tsp. dried tarragon or 1tbs. fresh tarragon ½ cup whole milk or fat-free half-and-half Spray a large saucepan with cooking spray; heat over medium heat until hot. Sauté shallots, green onions, and garlic until tender. Add chopped zucchini, yellow squash, and potatoes and sauté for five to eight minutes. Add stock, kale, and tarragon to saucepan; heat to boil and reduce heat to simmer, covered, until vegetables are tender, about 10 to 15 minutes. Process soup in food processor or blender until smooth and return to saucepan. Stir in half-and-half or milk. Serve warm or chilled. Serves six. PER SERVING: Calories–100, fat–0 g, saturated fat–0 g, calories from fat–0%, cholesterol–0 mg, protein–4 g, fiber–4 g, sodium–130 mg, carbohydrates–21 g Sources: Fruitsandveggiesmorematters.org, Eatright.org
Posted on: Thu, 11 Sep 2014 14:15:34 +0000
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