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Fall
(September, October, November)
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Beets
Like turnips, the red bulb grows under the soil and the purple top appears along the surface. Greens stalks grow up from the root to collect energy from the sun. A great source of Vitamin C, Iron, and Magnesium, beets make a nutritious addition to any meal. The beautiful ruby color adds appeal. Beets can be boiled, roasted, and pickled. They are delicious diced in salads, shredded as a condiment, pureed in soups, and on their own, hot or cold. Like turnips, the red bulb grows under the soil and the top appears along the surface. Greens stalks grow up from the root to collect energy from the sun.
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Brussels Sprouts
Brussels Sprouts are a nutritious fall vegetable that is both delicious and versatile. They are named for the present-day capital of Belgium, the region that first recorded their growth more than eight hundred years ago. Brussels Sprouts have a distinctive aroma, which is muted by cooking them in certain ways--namely incorporating them into soup or boiling them. They are also delicious, roasted or steamed. Brussels Sprouts are rich in Vitamins A, C, and K, folic acid, and dietary fiber.
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Cabbage
Cabbage exists in a number of varieties, which grow all over the northern hemisphere. Used in a variety of ethnic cuisine, it is a staple in a number of classic dishes including kim chi, cabbage rolls, sauerkraut, coleslaw, and some varieties of borscht. Cabbage is a hardy vegetable that lasts into early winter. It can be eaten raw, or it can be boiled, sauteed, added to pastas, incorporated into soups, or baked into casseroles. Rich in Vitamins C and K, cabbage is a good source of Dietary Fiber.
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Celery
The stalks of celery are popular raw, but they are also an ingredient in a number of prepared dishes. Cajun dishes rely heavily on celery, a number of soups incorporate celery, and it is present in some casseroles, stir-frys, and vegetable stocks. Celery leaves and seeds add distinctive flavor to soups and salads, among other things. Touted for its high percentage of Dietary Fiber, celery is also a good source of Vitamins A and C, and Folate.
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Garlic
We grow softneck garlic and hardstem garlic. The softneck can be wound into garlic braids, which we decorate with strawflowers. The hardstem garlic is a German variety with a purple hue. Garlic is used in cuisine around the world, and its recognizable flavor is often a feature. Garlic is high in Vitamins C and B6, as well as Phosphorous, Selenium, and Manganese.
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Multi-color Carrots
We grow purple, white, yellow, and orange carrots. We understand that aesthetics play a role in the appeal of eating, and we want to provide some choices. Carrots are rich in Vitamins A and C, and they contain a significant amount of Dietary Fiber. One of the most popular vegetables, carrots can be eaten virtually any way: raw; baked in casseroles, breads, muffins, and cakes; roasted; and stir-fried, to name a few.
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Onions
We grow varieties of yellow and red onions that we harvest in late summer and early fall. They can be eaten 'green' (just after they've been harvested), or they can be cured and stored safely for months. Highly acclaimed for their recognizable flavor, onions are added to a number of soups, stews, casseroles, stir-frys, pastas, and in some cases, are stand-alone features. Onions are staples in cuisines across the world. High in Vitamins C and B6, onions are also a good source of Dietary Fiber, Folate, Potassium, and Manganese.
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Parsnips
Parsnips are a root vegetable that grow underground, like carrots. The green frond tops are remarkably different, though, as the leaves are much larger. Parsnips, while sweet, are much more mild in flavor. They are also more fibrous than carrots, which gives them a different texture. Rich in Vitamins C and K, Folate, Magnesium, and Dietary Fiber, parsnips are nutritious as well as delicious. Typically, they are not eaten raw. Instead, they can be roasted, boiled, baked, and grilled. Parsnips make a great addition to casseroles, soups, and stews.
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Tri-Color Potatoes
We grow blue, yellow and red potatoes--the combination of colors is beautiful! The blue potatoes are a deep blue/purple inside and out and are often a topic of conversation. The yellow potatoes are a light golden. The red (Huckleberry) potatoes have a red/mauve colored skin and are marbled pink inside. Together, these potatoes make an eye-catching potato salad and are a colorful addition to any meal.
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Turnips
Turnips are root vegetables, but the purple tops are visible along the surface of the ground. The root (turnip bulb) is high in Vitamin C and adds a pungent flavor to salads, casseroles, or a medley of roasted vegetables. A turnip can be mashed in with potatoes for added flavor.
Turnip greens, which are the leafy part of the plant and grow above ground, are rich in Vitamins A and C. They are often used in Southern cuisine. They can be boiled or sauteed alone as 'greens' or added to other mixes of cooked leafy greens.
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Winter Squash
At Fresh From The Vines, we grow a variety of winter squash, including pumpkins, butternut squash, acorn squash, and spaghetti squash. While the textures and tastes of each type vary, they seem to by synonymous with fall and the holidays that feature them. Winter Squash have relatively high amounts of Vitamins C, B6, E and A, Magnesium, Thiamin, Niacin, and Dietary Fiber. Winter Squash, unlike their Summer Squash cousin, need to be cooked before they are eaten. They are delicious baked, roasted, incorporated into soups, and featured in pastas. Their sweetness lends itself to dessert features, like pumpkin pie.
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