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5 Superfoods That Are in Season Right Now

Brisk fall weather and rainy afternoons means a great time to snuggle up with a great book and a blanket and sit by the fire until nighttime sets in—tea in hand, and preferably a loyal fluffy pet by your side (we won’t discriminate, a cat or a dog will do).

Now that we’ve given you your evening plans, allow us to add in one more essential element: good eats.

Autumn brings not only unmatched weather conditions, but also a new array of foods to feast on. We’ll give you a brief list to get you started. (All of these foods come into season during the fall, and are thus best tasting around this time of year.)

Apples
Harvest season: August - November

Yes. We’re starting with an obvious one. Sweet or tart, red or green, raw or baked, these delicious fruits are rich in antioxidants and fiber.

Try baking them with a dash of cinnamon and eating over oatmeal or sliced up raw with cheese (it’s a European thing, we promise it’s tasty).

Brussels Sprouts
Harvest Season: September - March

We know that they didn’t sound appetizing as kids, but now that we’re all grown up let’s try and open up our minds a bit, shall we? Because, when prepared properly, these little gems can taste magnificent. (And they’re a great source of iron, folate, and vitamin K.)

Try roasting them in your oven. Spread a tablespoon or more of olive oil and roast until golden brown. Top with salt and pepper. (And Parmesan cheese if you’re feeling fancy.) You’ll thank us later.

Parsnips
Harvest season: October - April

Now, here’s a veggie that most people avoid picking up in the super market simply because they don’t know what they taste like or how to prepare them. And we’re here to ask that you give parsnips a chance. They resemble light colored carrots, but are sweeter (almost nutty) in flavor.

More popular than potatoes in medieval times, an easy way of preparation is to boil them (after peeled) with potatoes. Drain and mash just like normal potatoes—it simply adds a nutritious boost to an old favorite (of potassium and fiber). They’re also easily roasted until brown and tender—try it with carrots or rosemary.

Pears
Harvest season: August - February

Pears almost make up for the fact that peaches are out of season. This sweet, juicy fruit is rich in Vitamin C, copper and fiber. Try preparing a salad with pear, goat cheese and pecans. Or cook them to bring out their distinct flavor—can you say pear crisp?

Rutabaga
Harvest season: October – April

Again, just like our friend the parsnip, rutabagas get passed up for their similar counterparts, the cabbage and turnip. But they’re just as great for you (fiber and vitamin C) and can offer a whole new array of fall recipes to test out.

When cooked it tastes sweet yet savory. They’re easy to peel and fairly simple to prepare. They can be cooked similarly to other root vegetables—boil or bake them, then mash them with cream, butter and salt (or add them to mashed potatoes). You can also cube rutabagas and roast them, or toss them into your favorite soup (a fun new additive for your potato soup? or perhaps a new ingredient to try in your classic chicken noodle).

A few more on our list include pumpkins, sweet potatoes, turnips, kiwis, dates, grapefruit, and winter squash. Most of these are fairly simple to prepare, so long as you’re willing to try something new.