Fall Veggies Are a Comin’
All the usual signifiers of a year in its final months are proclaiming fall — fashion week in the big city, early morning football practice at the high school, and Thanksgiving decorations for sale. What with all these normal signs its sometimes easy to overlook nature’s signifiers: brussels sprouts, parsnips, pumpkins, rutabagas and squashes. So this week we’ll be sharing whether or not we change our eating habits in the fall to coincide with different produce offerings.
You’ll have to forgive me if I don’t jump on the fall bandwagon just yet as our temperatures are still stifling. My boots, jackets and sweaters are still grumpily piled up in their drawers waiting for cooler weather. And this lack of enthusiasm extends to hearty vegetables that require a lot of stove/oven time. I love a veggie soup with all the fall offerings, just not yet.
To be extra truthful, I have very little variation in my diet year round. I probably go through about a barrels worth of frozen peas and corn a month. The only change in my shopping cart occurs with fruit, because I stick with what’s in season for the better prices. I don’t like the complication of planning a variety of meals every week, heck, I don’t like cooking, much.
My fall happiness comes about when I feel the weather change on my runs. It’s then I get excited, and bring home a squash – and yes, I might eat it too!
[Img.Src: Vegetable Platter, 1893]