Take Two
Summertime is (sadly) over, and we’re getting ready for all those beautiful Fall leaves. We may be sad to say goodbye to all the sun and fun, but we’re excited to say HELLO to Fall produce.
Fall is all about those typical harvest favorites like squash, gourds, cranberries, sweet potatoes, and root veggies. Thanksgiving is coming up, and we’re firing up the oven for some roasting action!
Of course, everything at the farmer’s market is AMAZING right now, but here are the fresh picks you should look for this season.
SWEET POTATO
Whether you call them sweet potatoes or call them yams, either way - they’re delicious. Sweet potatoes are a year-round staple, but especially during the Fall, they feature heavily in our diets. Plus, they’re super healthy and packed with vitamin A and C.
I mean, Sweet Potato Casserole, AMIRIGHT??
Obviously we can’t get enough of our air-baked sweet potato fries, but when we’re looking to make something creative, we make some Sweet Potato Hash, Sweet Potato Soup, or even Sweet Potato Empanadas!
Season’s greetings: Sweet potatoes can be found year-round but their peak season starts in October.
Hey good lookin’: Find sweet potatoes with intact skin and no blemishes (but like let’s be real, ugly produce is beautiful!).
Keep em fresh: Store sweet potatoes in a cool, dry place for up to a month. Any longer and you might just have some sprouts! Cooked sweet potatoes can be stored in the refrigerator for up to 5 days.
CRANBERRIES
If you’re like us you find yourself mainly eating cranberries in sauce form. But cranberries are so delicious and great for you – they shouldn’t be relegated to a Holiday condiment!
Random fact about cranberries – they’re one of the only truly American fruits with their natural habitat being right here.
If you haven’t already, be sure to try our seasonal Cranberry Ginger Lemonade in store. Then check out these great ways to incorporate more cranberries in your Fall food routine: Cranberry Pear Pie, Fall Sangria, and Cranberry Orange Scones.
Season’s greetings: Autumn is cranberry harvest season. Picture a field with thousands of pounds of cranberries growing on vines being flooded to make a bog. - The cranberries float, making harvest super easy!
Hey good lookin’: Look for berries that are a bright red color, with no mushy ones or extra liquid in the bag.
Keep em fresh: Store refrigerated for up to 1 month or toss in the freezer for later.
SPAGHETTI SQUASH
Realistically we’re in love with all types of squash, and they’re all in season during the fall (well, with the exception of summer squash…). BUT if we had to choose our current fav, it would have to be Spaghetti Squash. We can’t get enough of that crazy squiggly center!
Try our insane Spaghetti Squash Parm, or sub out the butternut squash in this Bolognese Recipe for some cooked spaghetti squash. You can use spaghetti squash for any pasta recipe, and it makes a delicious salad.
*Pro Tip: To properly cook spaghetti squash, cut it in half lengthwise, place it cut side down in ½” water in a baking dish, and cook at 375° until tender.
Season’s greetings: These days you might be able to find spaghetti squash year-round, but peak season starts in the Fall.
Hey good lookin’: When choosing a squash, look for a firm, smooth squash with uniform color.
Keep em fresh: Store refrigerated for up to 2 weeks. When cooked, keep refrigerated for up to 3 days.
