Cathy Isom fills your plate today with some of the best fall vegetables you should be using this season. That’s coming up on This Land of Ours.
There are plenty of Fall veggies that deserve some attention in the kitchen and on our dinner plates this time of year. Some are sweet, some are earthy. Some are soft and silky, great for baking and desserts while others are hearty, perfect for soups and stews.
Such as artichokes. Whether beer battered or stuffed, there are many uses for this delicious veggie in soups, sandwiches, burgers, even meatballs.
Beets are super-healthy and they’re beautiful to look at in a wide range of colors. Beets are extremely versatile and can be cooked in multiple ways or eaten raw.
Brussel sprouts is another fall favorite. The best ways to cook them is roasting and sautéing.
Fennel is another interesting vegetable this time of year. It tastes like licorice and you can eat it raw – it’s a great digestive after meals.
Other season veggies we should be indulging in include green beans, leafy green, leaks, root vegetables, and winter squash.
There are many types of winter squash, including acorn, butternut, buttercup, carnival, delicata, Hubbard, Kabocha, pumpkin and spaghetti squash.
I’m Cathy Isom…