What to Do With Fall Produce

As the nights and mornings become more brisk, we begin to see more evidence of fall. It may seem like your garden at home is winding down, but there are still many fruits and vegetables to be harvested through November and can be found at farmers’ markets close to home.

Throw on a jacket, grab a warm drink and take a Saturday morning stroll through the downtown Kent Haymaker Farmer’s Market, where you can find local fresh fruits and vegetables, canned jellies and jams, home baked breads, herbs, cheese, meats and eggs.  While you are there, stop by at the Campus Kitchen Nutrition Outreach education tent and taste test a recipe made from foods (especially fruits and veggies) available at Haymaker Market that week. Below is a list of fruits and vegetables that are harvested during the fall season:

Fruits Vegetables
Cantaloupe  Broccoli
Pears  Eggplant
Pumpkin  Potato
Apples  Cucumbers
Watermelon  Squash
 Cabbage
 Cauliflower
 Onions
 Lettuce
 Beets
 Brussel Sprouts
 Carrots

Fruits and vegetables are central to good nutrition and fall is a great time to make a behavior change to include more of them in your diet. We love to cook in our home, but like many of you we don’t always have the time to devote to a complicated meal preparation. In our home, we have been making a baked zucchini casserole from zucchini and tomatoes from our garden. It is a quick inexpensive meal that includes:

* A box of whole grain rotini noodles cooked

* Three cups of zucchini, chopped

* Two fresh chopped tomatoes

* Fresh basil, one clove of garlic

* 16 oz. can of tomato sauce

*1 ½ cups of low fat shredded cheese

Mix in a casserole dish cook at 400 degrees for 30 minutes and serve.

Other quick healthy ideas using fall fruits and vegetables include:

* Grilling eggplant

*Making a stew and cooking it in a carved out pumpkin

*Baked apple crisp

Visit www.fruitsandveggiesmorematters.org for great recipes, nutritional facts, and storage.