The weather is getting cooler, but your produce choices are heating up.
These amazing foods are hitting their peak this season and can easily be found in your local farmers market or grocery store.
APPLES: Sweet or tart, apples are satisfying eaten raw or baked into a delicious dish. The phytonutrients in apples can help you regulate your blood sugar. The skin also contains hearty-healthy flavonoids. Apples are full of antioxidants and contain 4 grams of dietary fiber per serving.
Harvest season: August-November.
BRUSSELS SPROUTS: They have a mild, somewhat bitter taste. Half a cup of brussels sprouts contain more than your DRI of vitamin K, which helps promote healthy bones. Brussels sprouts can help lower cholesterol by binding bile acids. They are also a good source of folate and iron.
Harvest season: September–March.
PARSNIPS: Although these veggies may resemble carrots, they have a lighter color and sweeter, almost nutty flavor. Use them to flavor rice and potatoes or puree them into soups and sauces. Parsnips are rich in potassium and a good source of fiber.
Harvest season: October–April
PEARS: The sweet and juicy taste makes this fruit a crowd-pleaser. Cooking can really bring out their fabulous flavor, so try them baked or poached. Pears are a good source of vitamin C and copper, and contain 4 grams of fiber per serving.
Harvest season: August–February.
SQUASH: Winter squash has a fine texture and a slightly sweet flavor. Because of its thick skin, it can be stored for months. It tastes best with other fall flavorings, like cinnamon and ginger. Squash is an excellent source of Vitamin A. Squash also has antioxidant, anti-inflammatory, as well as anti-diabetic and insulin-regulating properties.
Harvest season: October–February.