On a recent trip to the farmers market, it hit me. Gone were the stone fruits of summer replaced by the root vegetables of fall. Just like that, my bags were brimming over with beet greens and noticeably heavier with acorn and butternut squashes.
Yeah yeah, you’re probably thinking, it’s pumpkin season, and?
For starters, there’s a lot to be said for that eating-with-the-seasons concept you may have heard about.
Ever notice how your body craves cold fruits and salads during summer months? Hello, watermelon everything. Then when the temperatures drop, you begin wanting hot chocolate, soups and heavier foods? That’s your body naturally shifting to the change in seasons and cooler temperatures by seeking nourishment in warmer more dense nourishment.
Enter root vegetables.
Also consider, these vegetables are incredibly easy to prepare: simply chop, drizzle with oil, dash with salt + pepper, and roast. Brimming with essential vitamins and minerals, they provide a satisfying and sweetish tint to one’s meals. I’ve been known to roast a pan of beets, potatoes and parsnips to coincide with the arrival of my monthly cycle as it helps alleviate the sweet tooth (and yes, chocolate does too).
This week, challenge yourself and grab a few extra root vegetables when you shop.
Stacey + Sarah