Seasons Are Set To Change Soon

My two favorite seasons of the year are spring and fall. They are both cool weather months or can be and yet they are both very different. Spring is where all is starting to awake, grow and come to life and fall seems to have its own gift of going to sleep, hibernating and yes seeing parts die off.

I live in an area that currently is over-populated with all the eclipse fans. Soon though, our guest will go home and the beauty of the forest will still be here for us to enjoy. As a family we will enjoy fall scenery on car rides, hikes and simply getting out there to enjoy the beauty that fall has to offer. Fall offers a great harvest of fresh produce as well.

This fall season I challeng you to try at least one new vegetable, more than once. Fall offers a grand buffet of fruits and veggies in season. They not only are great tasting but have been blessed with an abundance eof vitamins, minerals and antioxidants. Veggies available include:

Broccoli is a green cruciferous vegetable that is packed with folic acid, vitamin K, A, and C. You can eat broccoli raw or cooked, It is great in cold salads, pasta, or try it sauteed in oil and garlic. Many kids like to eat "broccoli" raw and refer to the small pieces as "trees". Broccoli was a popular food of ancient Romans and once grew wild on the shores of the Mediterranean sea. In the 1920s broccoli became a popular food in the United States.

Broccoli Cheese Sauce

1 large bunch of fresh broccoli
2 to 4 cloves crushed garlic
1/3 cup extra virgin olive oil
1 tsp. cumin
1 tsp. crushed coriander seeds
1/4 cup chopped onion
A pinch of black pepper
3 tsp. lemon or lime juice
1 cup water


Place half an inch or less of water into a large saucepan to a boil. Chop the broccoli into large chunks and place into the boiling water, stirring until each chunk is wet, until just tender and still vibrant green. Transfer broccoli to the bowl of a food processor and add remaining ingredients, processing until pureed. Return mixture into saucepan and warm over medium heat for about 3 minutes for a thick sauce that can be thinned with water if preferred. Adjust seasonings accordingly. Makes 6 servings.

Brussel sprouts were named for city in Belgium where the vegetable was introduced. A member of the cabbage family brussel sprouts have been cultivated in Italy during the Roman Empire. In the 1800's Brussel sprouts were brought to the U.S. by European farmers. 

The best flavor of brussel sprouts comes about when they are placed into a very small amount of water and steamed, drained and quickly served with only a little salt. Steamd brussel sprouts go well with honey mustard or cheese sauce. You can also roast in oven and serve with parmesan cheese. A good source of fiber, folate and iron. 

Pumpkins are famous around Halloween and Thanksgiving by many but there are many benefits of pumpkins that are present year round. Pumpkins are a powerhouse of nutrition. A natural immune booster with vitamin a and c as well as beta carotene. Pumpkin seeds have become a loved snack by many. Did you know that these seeds are high in manganese, magnesium, phosphorous, copper, zinc, iron, kryptophan and protein. They are also good source of vitamin E, K, C and B. Pumpkins however are not vegetables but fruits. Pumpkins have been cultivated in America for 5,000 years. 

Spinach was originally known in England as "the Spanish vegetable" Spinach is a leafy green veggie that may have came from ancient Persia traveled to Nepal and then to China. In China spinach is known as "Persian Greens" Spinach is consumed in a greater amount now than it was years ago. This may because it comes in a greater variety of ways than the original seaweed in a can. 

Popeye helped make spinach famous in the cartoons during the 1960s. While it may not make anyone into popeye spinach is rich in iron, fiber, and folic acid. Spinach is often served as side dishes, in soups and raw on sandwiches and in salads. 

Creamed Spinach

¾ cup raw whole milk

¼ cup water

2 medium garlic cloves, minced

1 tablespoon butter

1½ tablespoons arrowroot

2 pounds spinach, steamed - or 

2 pounds chard, steamed, drained

¼ cup grated Parmesan cheese

¼ teaspoon ground nutmeg

Sea salt and freshly ground pepper

Procedures:

In a medium saucepan, combine milk, water and garlic. Heat slowly until very hot and steamy. Let stand, covered, for five to 10 minutes. This allows the garlic to soften.

Melt butter in another medium saucepan over medium high heat.

Whisk in arrowroot, then add hot milk mixture, whisking until smooth. Stir in spinach or chard, and cook until sauce is thick and bubbly and the spinach is tender but still green, about six minutes.

Stir in cheese and season with nutmeg, salt and pepper. Serve immediately.

This recipe makes four servings.

Sweet Potatoes often found during the holidays has much more to offer Sweet potatoes are native to Peru and were discovered by Columbus. This vegetable is part of the morning glory plant family and are not the same as yams but are often mistankingly thought. There is over 400 varieties of sweet potato including some that are rare. WIth a variety of skin and flesh color ranging from cream, yellow and orange to pink and purple as well. 

Sweet potatoes can be baked and served with butter, salt and pepper, made into potato chips and fries but boiling them may mean a loss of nutrients. 

Sweet potatoes hold more nutritional value than the white potato. Hosting vitamin A and C as well as potassium, iron and copper. 

This is only a handful of the many fruits and veggies that are popular in the fall months. I hope you take the challenge and try at least one of these that I have listed. Enjoy!!

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