Nutrition Articles

What to Eat This Fall

Enjoy the Season's Freshest Foods

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Fall Vegetables
  • Squash. Acorn, butternut, and pumpkin are among the most popular fall choices. They look beautiful, but can be slightly intimidating when they're sitting on your countertop. Transforming them into a tasty dish is actually quite simple with these two methods. Option 1: Peel, cube and steam the flesh until tender. Option 2: Halve and bake face-down (with skin intact) in a 425-degree oven until the skin can be easily pierced with a fork (about 45 minutes to an hour). Once cooked, season with butter, salt, and pepper for a savory flavor; or butter, cinnamon and maple syrup for something sweet.
  • Cauliflower. Cut into bite-size pieces, and steam until fork-tender (about 5 minutes) and top with butter and a dash of salt.
  • Celeriac. Soups and salads both benefit from the addition of celeriac, a root vegetable that has a celery-like flavor. It can be eaten raw or cooked.
  • Mushrooms. Take advantage of the ephemeral wild mushroom season by stocking up when you can. Look for mushroom hunters at your local farmer’s market. Mushrooms are delicious in stir-fries or sautéed in butter and tossed into a veggie wrap.
  • Parsnips. Boasting a sweet, earthy flavor, these carrot-like root vegetables are a must in any fall stew.
  • Sweet potatoes. Enjoy this simple, vitamin-rich vegetable peeled, cubed, and steamed until tender, or bake it like a regular potato. Top it with butter, cinnamon, and a drizzle of maple syrup or honey.
  • Swiss chard. Rich in calcium, this dark leafy green is mild in flavor and easy to prepare. Thoroughly wash and chop leaves and stems, and steam for about five minutes. Then toss in a skillet with olive oil and garlic until wilted, just a few minutes more. Drizzle with hot pepper vinegar or soy sauce for a delicious side.
Fall Fruits
Fruit is always easy. It is ready to eat, tastes great, and kids love it. But if you're looking for some new ways to incorporate fruit into your menu besides the "grab and bite" technique, try fruit smoothies, fruit cobblers and fruit-topped pancakes and French toast.
  • Apples. Try them baked with sweet potatoes and raisins. Or sauté them in butter in a skillet until tender, then sprinkle with cinnamon and drizzle with maple syrup.
  • Figs. Try fresh figs stuffed with goat cheese, cooked into a sauce and served over vanilla ice-cream, or right out of the box.
  • Grapes. Grapes are a great snack food. They also make a yummy breakfast beverage when blended with vanilla yogurt.
  • Pears. Try pears on the grill. Cook until tender, then sprinkle with a pinch of sugar and enjoy (quickly!) with vanilla ice cream.
Fall Seasonings
If you've done a little cooking, you probably know that the seasonings can make the meal. Here are some seasonal seasonings for your fall suppers.
  • Ginger. To peel fresh ginger root, scrape with the edge of a small spoon. Mince and add to marinades of stir-fries.
  • Garlic. Fresh garlic is most flavorful in the fall. Mince it and add it to soups, stir-fries, and guacamole for a kick. If you're really adventurous, peel and roast whole cloves to add to your favorite dishes.
If your pantry isn't stocked with the season's tastiest and most nutritious staples, then get yourself to your local farmer's market and add flavor to your meals with the best autumn seasonings. To find a farmer's market near you, visit www.localharvest.org, and enjoy the bounty of fall!
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About The Author

Liza Barnes Liza Barnes
Liza has two bachelor's degrees: one in health promotion and education and a second in nursing. A registered nurse and mother, regular exercise and cooking are top priorities for her. See all of Liza's articles.

Member Comments

  • Around here going to a farmer's market is just the same as going to a grocery store. So many set up a stall claiming to be fresh produce which they have gotten from a warehouse. I don't even try going to them anymore as it was just a waste of time. Mostly all they had was baked goods or sweet stuff. Not many people actually grow the stuff they sell, they just go to a warehouse buy and then resell it with beefed up prices. - 10/6/2014 12:29:30 PM
  • Good article until it got to the fruit section. Why add sugar to fresh fruit? And why suggest adding it to ice cream? But I guess this isn't just for people trying to lose weight. - 10/6/2014 11:43:15 AM
  • I love how they assume that EVERYONE has access to a farmers market all year long. Ours run from July to the end of September, period. After that? It's back to Walmart. Food desserts do exist. Try to keep in mind that not all of us live in California or NYC, okay? - 10/6/2014 9:23:21 AM
  • Why all the hate for butter? Butter is DELICIOUS, healthier than any of the so-called
    healthy alternatives, and fits nicely in to your plan in moderation. - 10/6/2014 8:53:53 AM
  • Yum! 'nuff said. - 9/9/2014 1:13:02 PM
  • Parsnips, sweet potatoes & cauliflower all are wonderful roasted in the oven. Please don't just boil. Roast cauliflower is a revelation!

    You can "bake" an apple with some cinnamon & raisins in the microwave. No sugar, fat, & takes just a couple of minutes. I love autumn produce! - 9/5/2014 3:05:28 AM
  • The author did not mention that you can cook squash and pumpkin in the microwave. I used to cook pumpkin and preserve it by drying it. In the oven, this takes forever. Cooking in the microwave gives perfectly acceptable results. Two nights ago, I cooked a half butternut in the microwave, using the potato setting. It came out perfectly. I can go ahead and use it just like canned pumpkin. - 11/9/2012 8:53:30 PM
  • -BENI-
    Giventhanks - I thought the same thing. I enjoy many of my foods plain now. Or if you have to have something - olive oil is great on cauliflower. My apples I now "bake" them in the microwave. I core them, cut in half, sprinkle with just cinnamon - no sugar, in for a few minutes, they are wonderful. You can even put a splash of vanilla or almond soy milk on them!
    Also for squash - butternut - use a really good peeler, peel it, chop it into big squares - a splash of olive oil, bit of salt and pepper and roast in the oven. Then mix them with potatoes or risotto or have plain. They are delicious.
    I grew up with my mother always making acorn squash, cut in half with butter and brown sugar. I made it recently - plain! It was amazing.
    Before adding the added calorie ingredients try the fresh vegetable first - you may like it! - 11/9/2012 6:56:12 AM
  • Figs and pears are good in in mesclun mix salad with balsamic vinagrette, nd a sprinkle of goat cheese. - 11/2/2012 7:31:51 AM
  • I was surprised at many of the unhealthy suggestions about using butter, sugar and syrup. Since I have been eating healthier, I have grown to love the natural tastes of fruits and vegetables. I never would have thought of eating a sweet potato without lots of butter or margarine and now I love it all by itself. WOW, have I changed! LOL!

    Have a great day everyone!

    Pat - 10/10/2012 10:15:56 AM
  • JEAN_W_1960
    Thank you, it's good to know it's safe to buy apples again without bringing home a bagful of bruised apples. - 10/18/2011 10:51:44 PM
  • I agree that I would prefer not to see sugar and butter as suggestions for everything. Sugar on pears, even. That would kill my caloric intake right now.

    I do enjoy half a pear chopped and added to my baby green salad these days.

    Regarding apples. I also like sauteeing them in just a little coconut oil and water. Add to oatmeal with chopped pecans and cinnamon. Sweeten with agave nectar, if desired, and add a little coconut or almond beverage (unsweetened). YUM!

    I have a hard time finding swiss chard, though I like it. I'll have to look harder. - 10/18/2011 10:01:48 PM
  • You know I take issue with the comment about not knowing how to eat seasonally- it wasn't that long ago that I had difficulty getting decent tasting produce in my supermarket in the winter in Canada. - 10/18/2011 9:07:53 PM
  • One of my favorite fall and winter breakfasts is apples with oatmeal or any other hot cereal.
    I cut up and sautee apples with a little real maple syrup and walnuts, add the liquid (milk or water) and oats and cook til the oats are ready. - 10/18/2011 4:22:49 PM
  • The very easiest way to cook winter squash is to pierce it with a knive 3 or 4 times and then microwave it for 7 to 12 minutes depending on the size. - 10/18/2011 8:05:44 AM

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