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November 3, 2020The Colavita Fall Produce Guide
There’s a chill in the air, fall foliage covers the trees and home cooked meals have shifted from pasta salads, grilled foods and no-cook recipes to chilis, stews and roasts. Autumn produces a wide range of fruits and vegetables that are all worthy of making an appearance on your kitchen table and we can prove it. The Colavita Fall Produce Guide is here to provide you with new recipes made from the season’s most popular crops that will inspire you to make the most out of autumn’s bounty.
Apples
Apples can be found all year round, but apple picking, apple cider and apple pie are all synonymous with this time of year for a reason. They are at their best in late summer through fall making them perfect for sweet and savory dishes.
Eggplant
Did you know that eggplant is a fruit? That’s right these deep purple fruits are a favorite among vegans, vegetarians and meat-eaters alike due to their unique taste and spongy texture. Eggplants are extremely versatile and absorb flavors well due to their soft flesh, making them great for side and main dishes.
Kale
Remember when kale hit the scene back in 2014 as if it were a new leafy green vegetable? Since then all of the rage has died down a bit and kale has now solidified its position in the American diet as a staple as opposed to a fad. In other words, it’s stood the test of time and with good reason! Kale is rich in antioxidants, great for lowering cholesterol and is rich in vitamin C. It’s great in warm salads, stews, soups and sauces.
Leeks
Leeks are in the onion family, but they’re not quite the everyday staple like its sister vegetable. However, we’re here to change that! Mild in onion flavor, leeks are great additions to stews, baked egg dishes, stuffings and creamier dishes. Unlike onions, leeks require a bit of cleaning to prevent sand and grit from getting into your food. Bonus points, if you’re following a low-FODMAP diet, the dark green ends are on the list of approved vegetables, giving you mild onion flavor without the discomfort.
Pumpkin
It’s arguable that most people associate pumpkin with fall, pie and lattes, but this winter squash has a wide range of functions in the kitchen. It’s a great savory side dish or as a main ingredient in stews, soups and marinades. You’ll notice that we didn’t put pumpkin pie on the list (although we do have one made with an olive oil crust, of course) and that’s because pumpkin is capable of much more. Some of the other produce mentioned in this post are still available in chain grocery stores throughout the year, but pumpkins and other squash are truly seasonal so take advantage while you can!
Squash
While pumpkins are a type of squash, they belong in their own category which is why we kept them separated. Outside of pumpkins, there are over a dozen different squash varieties and they’re all available throughout different times of the year and in various regions. The most common fall squashes are butternut, acorn, spaghetti and delicata, but if you’re lucky you can snag other types such as the honeynut. Regardless, these vegetables (although technically fruits) are packed with nutrients and versatile by nature making them ideal for breakfast, lunch or dinner.
