grown and eaten in-season have better nutrient composition. “One study that examined vitamin C content in broccoli found that broccoli grown in-season during the fall had twice as much vitamin C as broccoli that was grown out of season in the spring,” the paper reported. 3. It’s good for the planet AND your wallet. Foods grown in-season require fewer energy- and pollution-intensive inputs like heating and fertilizer, making them more eco-friendly. It’s also more likely to be grown in your area, meaning it traveled fewer CO2-producing “food miles” to get to you. For the same reasons, seasonal food is often more affordable for you to buy and for your local farmers to grow! The first step to eating seasonally is to look up seasonal foods in your area on a website like SeasonalFoodGuide.org or to visit your local farmers market. In many parts of the U.S., squash is one of the tastiest, most affordable fall vegetables out there — and cooking with it is a great place to start. If you can get your hands on butternut squash, try making the “Butternut Squash Soup with Crisp Pancetta” from FoodAndWine.com. If delicata squash is more your speed, check out LoveAndLemons.com for a great recipe for “Roasted Delicata Squash With Apples and Sage.” Last but not least, pick up a copy of “Squash: 50 Tried and True Recipes” by Julia Rutland for a full guide to cooking with squash. The crisp autumn sky is the limit! THE TASTIEST WAY TO SAVE THE PLANET 3 REASONS TO EAT SEASONALLY — STARTING WITH SQUASH
The hashtag #SeasonalEating has been shared more than 140,000 times on Instagram, and it’s a movement that goes beyond social media. Chefs, farmers, and environmental activists are all jumping on the bandwagon! Here are just a few reasons why they might tell you to consider choosing fall produce at the grocery store this month.
1. It’s good for your taste buds.
Imported produce is often picked green and gassed with ethylene to produce the signature color. So, it’s no surprise it doesn't taste quite right! Eating seasonally will ensure that your produce is fresh and flavorful.
2. It’s good for your health.
According to the Fairfax Times, studies have shown that foods
TAKE A BREAK!
SLOW COOKER SQUASH, KALE, AND SAUSAGE SOUP Inspired by SugarAndSoul.co
INGREDIENTS
DIRECTIONS
• 1 tbsp vegetable oil • 4 Italian chicken sausages, sliced to bite-size pieces • 6 cloves garlic
1. In a large pot, heat oil over medium heat. Add sausage and cook 4–5 minutes, stirring often, then remove from the pot and set aside. 2. Add garlic and onion to the pot. Sauté 4–5 minutes. Add squash, salt, and pepper. Sauté 8 minutes. 3. In a slow cooker, combine sautéed vegetables, sausage, chicken broth, and seasonings. Cook on low heat for 3 hours and 30 minutes. 4. Open the pot and add the kale. Cook another 20 minutes, then add the red wine vinegar and stir to combine. Cook 10 more minutes, then serve and enjoy!
• 1 onion, chopped • 6–7 cups butternut
squash, peeled and cubed • Salt and pepper, to taste • 4 cups chicken broth • 1 tsp smoked paprika • 1 tsp Italian seasoning • 3 cups kale, chopped • 1 tbsp red wine vinegar
• 3 915-562-8525
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