ONe of the ways we can reduce our impact is to eat local, eat seasonal. Not only do you support your local economy, but you reduce the amount of energy and waste required to get the food from where it was to where you are.
So, what's actually in season as summer has most definitely ended and fall is heavily upon us?
The Daily Green is here to help with their What's in Season at the Farmers' Market?
Luckily I am a big fan of a lot of what's in season now.
The list includes winter squash like butternut and acorn squash, sweet potatoes and brussels sprouts. And they even include some recipes for your dining pleasure.
Let me tell you how I like to cook winter vegetables:
I chop up anything I've got in the pantry...squash, potatoes, brussels sprouts, leeks etc. I put 'em in a baking dish and toss them in olive oil, salt, pepper, garlic and (here's the secret ingredient) cinnamon! I bake for 30-40 minutes, et voila! Yummy baked vegetables full of rich nutrients.
If I'm feeling extravagant I cook up a rich mushroom gravy, thickened and flavored with nutritional yeast, to pour over the vegetables.
What's your favorite way to prepare this season's favorites?