Wednesday, November 21

SNACK TIME harvest fruits and veggies

Can You Name Fall Harvest Fruits and Vegetables?

In Southern CA, the mild winter climate and warm sun make fall harvest vegetables easy to grow and available all year round, but some fruits and vegetables actually prefer a cool climate. Read on for a list of produce that peak during the fall and winter months in Southern California.

Apples – Most apples become ripe in the fall when the weather is cool. Do you know your apple varieties? Late autumn apples include the sweet and crunchy Fuji, Gala, Golden and Red Delicious. On a more sour note, look for McIntosh and Granny Smith, perfect for pie baking too!

Broccoli - A cold hardy vegetable, this Mediterranean native is a member of the mustard family. Eaten raw or cooked and loaded with nutrients, gardeners plant broccoli from December to February in the inland valleys. 

Greens - Leafy greens, such as kale, mustard greens, Swiss chard and spinach thrive in the Inland Valley. Greens are loaded with beta-carotene, vitamin C and fiber, and can be used in a stir-fry, soups or salads.

Root crops such as beets, cabbage, carrots, parsnips, rutabagas, turnips and radishes range in flavor from slightly sweet to bitter to spicy! Turnip and beet tops can be used in salads and the bottoms (the roots) can be roasted, baked or boiled.

Roasting root vegetables develops their full flavor. Boiling root vegetables and mashing with a bit of butter makes for a creamy comfort food. Experiment with a variety of vegetables for a plate full of color, texture and flavors. Enjoy!

Contributed by Leslie K. Kay-Getzinger, MS, RD, Regional Dietitian for Nutrition Management Services

Image via The Daily Green 

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