The KIND Guide to Seasonal Eating: August & September
With the end of summer on the horizon, we can expect shorter days, cooler air and less options at the farmer’s market, right? …Not quite. Many fruits and vegetables happen to be at their peak around August and September, so there’s plenty to stock up on and get creative with in the kitchen. Here are some of our favorites:
West Coast:
Brussels Sprouts
It’s safe to say you’ve seen brussels sprouts on the menu at at least one of the restaurants you frequent. The leafy vegetable has been having quite a ‘moment,’ and it’s easy to see why. Not only do brussels sprouts look a lot like miniature cabbages, they also boast some of the same nutritional benefits, like folate, manganese, vitamin B6, dietary fiber, choline, copper, vitamin B1, potassium, phosphorus, and omega-3 fatty acids…to name a few. Up the ante on your side dish game with a brussels sprouts, bacon and raisin sautee.
Pistachios
This small but mighty nut is packed with fiber, phosphorus, manganese, and vitamin B6. In addition to being good for you, pistachios are also quite addictive (try eating just one…we dare you). Unshelled, this nutritious powerhouse can be stored in the freezer for up to a year. The most flavorful pistachios will be green in color and split at the end of the shell; enjoy as a snack on its own, or roasted over salad.
Cauliflower
Cauliflower manages to be low in fat and carbs, but boast a high fiber, folate and vitamins C, K and B6 content. Store the veggie stem-down, and try to consume within a couple of days, to ensure freshness. Raw, added to salads, roasted, steamed or boiled, cauliflower is versatile and easy to incorporate into most recipes. Try pureeing some and mixing with mashed potatoes for a nutrition-boost.
Turnips
Rich in vitamin C, vitamin A, folate and calcium, the freshest turnips you can select will have a bright violet ring and be heavy in size. Enjoy this vegetable in a soup, sautéed with greens or as an alternative to mashed potatoes. Turnips are a yummy addition to just about any other veggie-based dish, so get creative!
Snap Peas
Snap peas are one of those unicorn-like snacks that are as good for you as they are delicious to eat. Try to select vibrant, scratch-free peas that are firm and bright. These little guys only last up to two days in the refrigerator, so try to enjoy them ASAP for optimal sweetness. If you can manage to not eat the whole bunch raw (kudos to you!), snap peas are an ideal stir fry ingredient.
East Coast:
Kale
Kale isn’t just the trendiest food on the block…it’s also one of the most nutritious. Meaning ‘farmer’s cabbage,’ kale, or borecole, is from the Brassica family of vegetables, which includes broccoli, cabbage and brussels sprouts. Though it’s generally a leafy green, the veggie can also be found in white or purple variations. Steamed kale tossed in a light coating of sea salt and olive oil makes for an easy, magnesium-packed addition to your next dinner.
Pumpkin
Long before you bust out the Halloween decorations, pumpkins are still worth stocking up on. Technically a squash, pumpkins are a fantastic source of vitamins A, C, E, K, fiber, iron and potassium. Dry, roasted pumpkin seeds are a satisfying snack to keep on hand, or try pureeing the vegetable for the base of a hearty soup.
Radishes
Often written off as just a crunchy garnish or raw appetizer, radishes have so much more to offer. The antioxidant-rich veggie offers a beautiful splash of color to any dish, and its signature taste (described as too spicy for some) mellows out significantly when cooked. Try radishes sautéed with other vegetables, or braised on their own for an unexpected side.
Cantaloupe
Historically cultivated by the Egyptians, Greeks and Romans, cantaloupes prefer warm climates and take a relatively long time to harvest. But you’re in luck, because this is the time to seek out fresh, local varieties of the sweet melon. Enjoy cantaloupe fresh as a snack, skewered and grilled, or wrapped with prosciutto.
Savoring the home-stretch of summer means more than just getting in those beach days…it’s also a chance for you to take advantage of the seasonal foods available at this time of year. Enjoy what’s left of the warm weather (and the produce that thrives in it), and stay tuned for more seasonal suggestions to come!
