Fruits and vegetables that reach their peak harvest in the fall months include:
-Apples
-Jerusalem Artichokes
-Pumpkins
-Broccoli
-Key Limes
-Sweet Potatoes
-Brussels Sprouts
-Mushrooms
-Swiss Chard
-Cauliflower
-Pears
-Turnips
-Jalapeno Peppers
-Pomegranates
-Winter Squash

Here are 10 ways you can cook fruits and vegetables this season:

BAKE
-Try winter squash drizzled with olive oil and sprinkle with sage and nutmeg.

BOIL
-Try apples with lemon juice and cinnamon. Mash up and serve warm or chilled.

STEAM
-Try artichokes for a long time (about an hour) to get flavorful leaves perfect for dipping!
-Try broccoli with orange juice and zest added to the water to create a bold, new flavor.

STIR-FRY
-Try broccoli and mushrooms in olive oil and chopped garlic.

SAUTE
-Try pear and apple slices (peeled) in a skillet with a little butter until tender. Add marmalade and orange slices, remove from heat and serve for a fruity dessert.
-Cauliflower with nutmeg and oil after pre-steaming for a tasty twist on an old veggie.

ROAST
-Try Brussels sprouts drizzled lightly with olive oil and sprinkled with garlic powder, onion powder, black pepper and a pinch of salt.
-Winter squash and sweet potato drizzled lightly with balsamic vinegar, olive oil and sprinkled with rosemary, thyme and black pepper.

GRILL
-Try portobello mushrooms with chopped onion, minced garlic, balsamic vinegar and olive oil drizzled on top. Great substitution for meat on a burger.

STEW
-Try pears: peel and core and stew gently in cinnamon, sugar substitute and water until tender. Perfect for an after-dinner treat!

BLANCH
-Broccoli and cauliflower to use on a vegetable platter for snacks and appetizers.

MICROWAVE
-Try spaghetti squash by cutting in half lengthwise and putting face down in a dish with water. Scoop out squash and serve like spaghetti with tomato sauce and/or Parmesan cheese.

Information retrieved from: FruitsAndVeggiesMoreMatters.org

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