Happy October! Leaves are turning brown, Halloween decorations are popping up all over the neighborhood and a plethora of fresh fruits and vegetables are in season in a grocery store, new to you!
Knowing which fresh produce is in season when you hit the grocery store can not only save you money, but also means you’ll enjoy fruits and veggies at their peak!
Healthy food doesn’t have to be expensive. Planning meals around fresh, seasonal produce is one of the easiest ways to save money on groceries. Click on each of the items listed for tips on how to choose, prepare and store these fruits and vegetables in season, as well as tasty recipe ideas.
Apples are a fall staple. With so many varieties, this fruit can easily be sweet or savory and enjoyed as a snack, dessert, on a salad – the possibilities are endless! Check out these 40 apple recipes for fall or this handy guide to apple varieties so you know which ones to use for snacks, cooking, or baking.
Avocado lovers can rejoice – this favorite dish is available all year round! Whether you’re topping toast, swapping for a healthier dessert (hello, Avocado and Dark Chocolate Brownies!)
This favorite fruit is in season all year round, which makes it easy to eat as a snack or add to smoothies, muffins, pancakes and turns into a “good” cream. Fun fact: The average American eats 28 pounds of bananas a year!
Beets get a bad rap for their earthy taste, but roasting them brings out their natural sweetness and makes them perfect to add to salads, toss into smoothies and more.
Bok choy is a mild-tasting type of Chinese cabbage that is delicious both raw and cooked. While bok choy is generally available year round, it is at its peak during the cooler months. Try it in a stir-fry, salad, soup or this homemade instant chicken ramen!
This vegetable is packed with vitamins and nutrients that your body needs. Fresh broccoli is available year round and can be added to almost any meal. Chop and add to a salad or turn into a broccoli salad, steam or roast for an easy side dish, or toss into pasta salads, stir-fries, cornbread muffins and more.
Brussels sprouts have made a comeback in recent years. My favorite way to prepare them by simply adding olive oil, salt and pepper and roasting them in the oven, which brings out their natural sweetness. If you weren’t a fan of ‘smelly’ Brussels sprouts as a kid, try them this way!
Carrots aren’t just for Bugs Bunny! This kid’s favorite vegetable can simply be served with a ranch side for dipping, roasted (to bring out a natural sweetness), steamed or grated and added to muffins, soups, macaroni and cheese, meatballs. meat and more.
Talk about a vegetarian comeback! Cauliflower is taking the culinary world by storm and appears in everything from pizza crust to fried rice. This versatile vegetable can be used to make pesto, added to mashed potatoes for a lighter dish, made into savory waffles, or used as a substitute for rice in conventional casseroles.
This crunchy vegetable is best known to children as the base for ants on a log, but can also be used in a number of ways to add flavor and texture to dishes. Chop and add to a potato salad, use as a base for soups, add crunch to salads and more.
October is the end of the high season for corn, so make the most of it while you can! You can stock up and freeze for later, or enjoy a last cob of grilled corn before the end of the season.
Cranberries are a holiday staple and add brightness to any dish. Ripe cranberries should be slightly opaque with a scarlet or fire red color. Look for firm cranberries that give off slightly when squeezed. Cut down on cranberries for a delicious garnish for chicken or turkey, bake them in this Apple Cranberry Crisp or serve as a classic cranberry sauce.
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This article is brought to you by Produce for Kids / Healthy Family Project.