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Enjoying Fall Flavors

September 24, 2009

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The fall season is officially upon us. This time of year is marked by crisp, cool days, preparation and celebration, and an abundance of warming, harvest foods.

As the temperature drops, our bodies require more concentrated, energy-rich foods like root vegetables, squashes, seeds and nuts. The fall is a great time to experiment with cooking and baking in your kitchen. While we have access to a variety of fresh produce in the spring and summer seasons, we have to plan accordingly for fall and winter. Look around. Appreciate your surroundings. Let the season’s rich color palette inspire you and try adding some fall flavors, spices and seasonings inro your next meal.

Eating locally grown food in accordance with the seasons helps to keep our bodies in balance and provides a deep connection to Mother Earth. Here is a list of fruits and vegetables that are in season this fall. By incorporating them into your menu-planning, you'll enjoy the full nourishment of your food.

Acorn Squash
Apples
Belgian Endive
Broccoli
Butternut Squash
Cauliflower
Celery Root
Cranberries
Daikon Radish
Garlic

Ginger
Huckleberries
Mushrooms
Pear
Pumpkin
Rutabagas
Sweet Potatoes
Swiss Chard
Turnips
Winter Squash

About the author

Joshua Rosenthal is the Founder and Director of the Institute for Integrative Nutrition. He has worked in the nutrition field for more than 25 years, teaching at the school alongside health leaders including Andrew Weil, Deepak Chopra and Barry Sears. At Integrative Nutrition students are trained as Health Coaches, receiving the holistic nutrition education necessary for them go out into the world and help others improve their health and happiness.