Oh no…..its actually happening. The end of summer and fall is in the air. We are gearing up for shorter days, longer nights and cooler temperatures. “Back to school” already last week and marks the beginning of new routines and signals a change in the way many cook from summer BBQ’s to fall stews, pot pies and soups. What foods should we be eating in autumn? Based on traditional Chinese medicine, its about eating seasonally and locally. The following should now be part of your fall diet: root vegetables, whole grains, legumes, green vegetables, hearty greens, fruit, fish and herbs.
Here is what you can expect this week:
Fredonia Grapes – The final sampling from our certified organic partner Clayton Farm, the last of our grape series. Great flavour for juice, jellies, wine or eating. They have a sweet taste with a hint of spiciness.
Fruit Mix – A small mix of peaches, pears and plums. Chop up into an amazing fruit salad.
Rumar Lettuce Mix – Getting back to some greens with this cooler weather.
Cherry tomatoes – We have a bumper crop this year! So we are sharing them with you. Marc and I have started drying them in our dehydrator, they are so tasty as a snack, like tomato chips. We also put them in freezer bags for later to be added to pizza or in pasta.
Sweet Pepper – A couple of sweet peppers that can be eaten raw as a snack or tossed in salads, wraps or sandwiches. They are wonderful grilled, fried, or sautéed as well. Because these peppers have little to no heat, I don’t worry if a few seeds find their way into the dish.
Eggplant – Can be grilled whole until its skin completely blackens. When the skin is removed, the flesh will be soft and creamy but will taste smoky and can be mixed with garlic, herbs, oils, yogurt, and tahini for a dip or spread, or can be puréed with broth and used as the base of a soup.
Radish Bunch – Can be sliced or grated raw and tossed into salads. However, raw radishes can also be used on sandwiches and wraps for texture. They can be roasted to bring out a lighter flavor and used as an easy side dish. Pickling radishes is a great way to preserve them. They offer high levels of vitamins like C and B, fiber, and antioxidants that support heart health, digestion, and the immune system. They are low in calories and water-rich, promoting hydration and helping with weight management. Radishes also contain plant compounds with potential anti-inflammatory and anti-cancer properties.
Enjoy
