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October Produce Guide

October Produce Guide

Fall in love with these seasonal fruits and veggies that are perfectly ripe during the month of October. Though you can enjoy these on their own, keep your eye out for upcoming recipes incorporating you favorite fall flavors and these fresh produce items.

Cauliflower

Did you know that Cauliflower is one of the healthiest plants in the world? To enjoy this ultra healthy food, eat it with veggie dip or puree it into soup.

Eggplant

Eggplants are a great source of fiber, vitamin C, and a variety of minerals. Though we normally see them in a beautiful plum color, they also come in white and pink varieties.

Pear

The pear is a west coast exclusive that is low in calorie and is full of vitamin C. Enjoy these in tarts and fresh off the tree all Fall long.

August Produce Guide

basket full of peaches, apples, swiss chard, and garlic

Produce doesn’t get much sweeter than this. Our seasonal produce picks below are oh-so flavorful and pack a nutritional punch to boot. Read on to find out why you’re going to want to include these fruits and vegetables in your next meal, snack, or bored doodle (yeah they’re that awesome!).

Swiss Chard

One of the greenest and leafiest of the leafy greens, one leaf (it is a big leaf) provides half your daily vitamin A, a quarter of your vitamin C, five times your vitamin K, and is a good source of vitamin E, iron, magnesium, potassium, and manganese. Swiss chard is so nutritious, we’re providing a dedicated social media post this week to highlight how to use it. To get you by until then, try replacing the greens in your next salad with Swiss chard. Just remove the fibrous stem in the middle (save it to cook up later because it’s still very nutritious) and wash, chop, and toss the remainder of the leaf as you would other greens.

Bell Peppers

Green, yellow, orange, and red bell peppers…did you know they’re all from the same plant? Yep, there is no red bell pepper plant or green bell pepper plant. Green is just the unripe pepper and red is fully ripe, with yellow and orange at intermediate stages. Since they’re not ripe, green peppers have an earthier and slightly spicier flavor compared with red, orange, and yellow, which are comparatively sweeter. Less time on the vine also means lower cost but also fewer nutrients. Red peppers have eight times the vitamin A and twice the vitamin C of green peppers. In fact, red peppers have as roughly the same vitamin A content as a carrot and vitamin C as an orange.

Garlic

Garlic has a more subtle approach to health than Swiss chard or bell peppers (though its flavor is anything but). You won’t find a boast-worthy amount of essential vitamins and minerals in garlic but you will find sulfur (the reason for its pungent flavor and odor). While not essential nutrients, the sulfur compounds in garlic (allicin being the most well-known) have been associated with a host of benefits from cardiovascular health to improved attractiveness (it’s true!). There are so many benefits from garlic we couldn’t fit them all here so we’re dedicating an entire social post to this vampire-killing vegetable later this week. Stay tuned!

Peaches

On to the sweeter fare. While transitioning from garlic to peaches may send your mouth into a confused downward spiral, don’t pigeonhole this fruit. Peaches can pair wonderfully with garlic as a savory chutney served over pork chops or even marinated in a garlic marinade and grilled. Venture outside your cobbler and pie comfort zone and experiment with this versatile fruit while it lasts. Why eat peaches? Peaches contain a modest amount of vitamin A and C as well as potassium but most importantly they’re a rich source of antioxidant flavonoid which may help protect against cancer and cardiovascular disease as well as support brain health. Plus, they’re soft, juicy, and delicious!

Apples

Like peaches, it’s the antioxidants that likely provide the most benefit, rather than the vitamins and minerals. Apples are a good source of fiber and vitamin C, but the health benefits of apples are attributed primarily to polyphenols. Benefits of eating apples include a reduced risk of cancer (esophageal, lung, larynx, and colorectal especially) as well as the cardio-protective and even cognitive benefits (there’s promising evidence that apples might help reduce the risk of neurodegenerative disorders like Alzheimer’s). Most of the polyphenols are in the skin so include the skin and opt for the whole fruit (raw or cooked) rather than juice (cloudy juice may still offer benefits, though less than the whole fruit).

Corn, cherries, cucumbers and grapes in a basket

July Produce Guide

Corn, cherries, cucumbers and grapes in a basket

July is the perfect season for backyard BBQs, pool parties and everything else fun in the sun. We have put together a basket full of perfect snacking and fresh fruits and veggies that will be ripe all month long.

Cherries

Cherries are the superfood of summer. They contain vitamin c and a ton of fiber with no fat or cholesterol. Use them in your favorite cherry pie recipe or snack on them all by themselves.

Cucumbers

Cucumbers contain nearly every vitamin you need on a daily basis. Because they are so vitamin rich, they are the perfect replacement for a caffeinated soda when you’re tired.

Corn

Corn is grown on every continent but one, Antarctica. It is an excellent source of vitamin C, magnesium, and vitamin B. Put corn right on the grill or add them into your favorite salsa.

Blackberries

Blackberries are an extremely versatile berry and contain high amounts of vitamin C and fiber. Add them to your perfect charcuterie or mash them into a jam.

roasted guacamole with onions and tomatoes in a white bowl

Roasted Guacamole

roasted guacamole with tomatoes and onions in a white bowl

Bravocado for homemade guacamole! Fresh and in-season avocados make the perfect excuse to guac out. Make this delicious recipe today.

Click here for the recipe video.

Ingredients:

Nonstick cooking spray

3 teaspoons olive oil

2 garlic cloves, unpeeled

½ small red onion, cut into ¼-inch-thick slices (about 1 cup)

½ teaspoon plus 1/8 teaspoon kosher salt

1 pinch ground black pepper

4 medium ripe avocados

1 small jalapeño pepper, stem end trimmed

3 tablespoons fresh lime juice

1 medium tomato, diced (about 1 cup)

1 tablespoon chopped fresh cilantro leaves

Instructions:

Preheat oven to 400°; spray rimmed baking pan with nonstick cooking spray. From 1 teaspoon oil, coat garlic with oil and place on prepared baking pan; in small bowl, toss onion with remainder of 1 teaspoon oil, 1/8 teaspoon salt and pepper. Spread onion in single layer on prepared baking pan and roast 10 minutes; stir onions.

Cut each avocado lengthwise in half around seed. Twist halves in opposite directions to separate. Slip spoon under seed to remove and discard. With large spoon, remove avocado flesh in whole pieces; cut each piece lengthwise in half and add to baking pan, cut side up. Drizzle avocado and coat jalapeño pepper with remaining 2 teaspoons oil; add jalapeño to baking pan. Roast 15 minutes longer, turning jalapeño and rotating baking pan halfway through roasting.

Transfer avocado to same bowl; add lime juice and remaining ½ teaspoon salt. When cool enough to handle, squeeze garlic from skins into bowl. With fork, mash avocado until mixture is slightly chunky. Dice onion and finely chop jalapeño; fold tomato, cilantro, onion and jalapeño into avocado mixture. Refrigerate at least 1 hour or up to overnight before serving.

Approximate nutritional values per serving (¼ cup): 125 Calories, 11g Fat (2g Saturated), 0mg Cholesterol, 106mg Sodium, 7g Carbohydrates, 2g Fiber, 2g Protein

April Produce Guide

April Produce Guide

April showers bring extremely delicious and fresh produce items. For the most optimal and fresh produce of the month, shop our April produce guide. Throughout the month, we recommend eating fresh or cooking with strawberries, avocado, beets and carrots.

Strawberries

Perfectly sweet strawberries don’t even need a chocolate drizzle (however, we certainly don’t judge if you decide to do that with your fresh strawberries). Buy these perfect berries in bulk and make and freeze jam to use for the rest of the year, make a strawberry crisp, or simply eat them as is.

Avocado

The creamy avocado is the best alternative to butter you can find, especially when it’s in season. Try spreading on toast, making brownies, or tossing in an avocado salad for optimal enjoyment.

Beets

Beets- what more can we say? They are great canned, but even better fresh! You can enjoy these as hummus, in hummus, in a salad, or juiced (as well as hundreds of other amazing ways to enjoy beets). P.S. they make excellent natural dye for shirts and Easter eggs.

Carrots

Carrots are ideal for nearly every meal that includes a mirepoix as well as all on their own. Hold on to the last chill of the fading winter or