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Favorite Fall Vegetables

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Added to soups, stews or simply roasted in the oven, these vegetables are plentiful all season during the fall. 

BROCCOLI

Like other cruciferous vegetables that are so readily available and abundant that they seem seasonless, broccoli grows best in cool temperatures, which helps keep it tender and sweet. It also prevents the stalks from flowering. Broccoli is delicious in so many dishes; it also makes for flavorful pureed soup. 

How to select:   Pick broccoli heads with hard, firm stems, tight florets, and no yellowing anywhere. The cut end of the stem should look fresh, not dried out.

How to store:   Refrigerate whole broccoli heads immediately and use within three to five days or cut the heads into florets so they’re ready to use and store in a paper towel-lined container for up to three days.

Try this recipe: Mushroom Beef and Broccoli or Cream of Chicken Broccoli Soup

BRUSSELS SPROUTS

Now available all year-round, Brussels Sprouts used to be a fall and winter delicacy. The key to keeping them delicious (and winning over Brussels Sprouts haters) is not to overcook them, which brings out their cabbage-y side. Roasting is a good way to do that, and roasted Brussels sprouts can even be used as a pizza topping! Serve them up with roasted Sweet Potatoes and fresh herbs for a flavorful side dish.

How to select:   Brussels Sprouts are sold loose, bagged, and still on the stalk. Select sprouts that are similar in size (for even cooking) and vibrant green with tight heads of leaves. When buying pre-bagged Brussels Sprouts, avoid packages with collected moisture inside, which is a sign they’ve been on the shelf a while. 

How to store:   Remove from packaging or cut off stem, and refrigerate in a bowl or lidded container for three to five days. 

Try this recipe: Brussels Sprout Slaw or Sweet Potato Bake

CAULIFLOWER

Creamy white cauliflower can be roasted whole, sliced into steaks, pulled apart into florets for a wide variety of recipes, or finely chopped to make cauliflower rice.  Like other cruciferous vegetables, cauliflower is at its sweetest, tender best when the weather is cool.

How to select:   Pick uniformly white heads with tight florets and no signs of browning. Outer leaves are a plus, as they help keep the cauliflower fresher longer. 

How to store:   Remove any plastic packaging to prevent moisture build-up and browning, then store whole heads in a paper or mesh bag, or lightly wrapped in a kitchen towel, in the fridge. You can also cut the heads into florets and store them in sealed containers for three to five days.

Try this recipe: Chipotle Lime Roasted Cauliflower or Cauliflower Tortilla Shells

KALE, COLLARDS, MUSTARD, AND TURNIP GREENS 

Frost-resistant bitter greens brighten cold weather dishes after the season for other garden vegetables, such as summer squash and zucchini, has passed.

How to select:   Look for lush, full leaves that aren’t wilted or yellowing. Test for tenderness by rubbing a leaf between your fingers; if it feels tough or fibrous, it probably will be even after cooking. These greens are fairly interchangeable in recipes, so if the greens called for in a recipe don’t look great in the store, feel free to make a substitution.

How to store:   Stem, wash and dry greens when you bring them home, then store them wrapped in dry paper towels or in a lidded container for three to five days. Wilted greens can be re-plumped with a 15-minute soak in a bowl of cold water.

Try this recipe: Sweet Potato Shepherd’s Pie or Chicken, Kale and Sweet Potato Stew



SWEET POTATOES

Sweet potatoes grow and mature during the warm days of summer, then are generally harvested before the first frost of fall. Their amazing flavor and versatility make them a favorite ingredient for foodies and picky eaters alike. 

How to select:   Choose sweet potatoes that look firm and have smooth, evenly colored skin. Branch out and give heirloom, purple, and white sweet potato varieties a try when you find them.

How to store:   Keep sweet potatoes in a dark, dry, well-aerated place along with other potatoes.

Try this recipe: Sweet Potato and Vegetable Skillet with Baked Eggs or Sweet Potato Fries




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