From vibrant Beets to hearty Kale, fall’s bountiful harvest offers a diverse array of nutrient-dense vegetables.
These cold-weather crops, including cruciferous favorites like Broccoli and Brussels sprouts, as well as root vegetables like Carrots and Parsnips, provide a wealth of vitamins, minerals, antioxidants, and fiber to nourish the body.
Explore the distinct flavors and health benefits of these seasonal treasures.
Beets:
These vibrant root vegetables boast a sweet, earthy flavor and a striking deep purple hue.
Beets are packed with essential nutrients like folate, manganese, and vitamin C, making them a nutritious addition to any fall harvest.
Broccoli:
A member of the cruciferous family, broccoli thrives in cool weather.
Its compact green florets are loaded with fiber, vitamins C and K, and sulforaphane, a powerful antioxidant compound known for its cancer-fighting properties.
Brussels Sprouts:
These tiny, cabbage-like buds pack a flavorful punch and are rich in vitamins, minerals, and beneficial plant compounds.
Brussels sprouts are a nutritious and versatile choice for fall cooking, whether roasted, sautéed, or shredded into slaws.
Cabbage:
From the familiar green and red varieties to the crinkly-leaved Savoy, cabbages form tightly compacted heads of crisp, leafy layers.
They are an excellent source of fiber, vitamin C, and potent antioxidants like sulforaphane and indole-3-carbinol.
Carrots:
Carrots must get into the fall garden vegetables list, thanks to their sweet, earthy flavor and vibrant hues ranging from deep orange to purple.
These root vegetables are rich in beta-carotene, a powerful antioxidant that the body converts to vitamin A.
Cauliflower:
Closely related to broccoli, cauliflower produces dense, creamy-white curds that offer a mild, nutty flavor.
It is an excellent source of fiber, vitamins C and K, and the antioxidant compound indole-3-carbinol.
Collard Greens:
These sturdy, leafy greens are loaded with vitamins A, C, and K, as well as beneficial antioxidants like lutein and zeaxanthin.
Collard greens are a versatile addition to soups, stews, and sautés.
Kale:
A nutrient-dense powerhouse, kale is rich in vitamins A, C, and K, as well as minerals like calcium and iron.
Its hearty leaves can be enjoyed raw in salads or cooked in a variety of dishes.
Kohlrabi:
With its bulbous stem and leafy greens, kohlrabi offers a unique blend of flavors reminiscent of cabbage and broccoli stems.
It’s a good source of fiber, vitamin C, and potassium.
Leeks:
These onion-like vegetables add depth and richness to soups, stews, and sautéed dishes.
Leeks are an excellent source of vitamins A and K, as well as the antioxidant allicin, found in the onion family.
Lettuce:
Both leaf and head varieties of lettuce thrive in the cooler temperatures of fall, producing crisp, tender leaves perfect for salads and sandwiches.
Lettuce is a good source of vitamins A and K, as well as folate.
Mustard Greens:
These pungent greens pack a spicy punch and are loaded with vitamins A, C, and K, as well as beneficial plant compounds like isothiocyanates, which have been linked to cancer prevention.
Onions:
A staple in countless cuisines, onions can be planted in fall for a late spring or summer harvest.
They are rich in vitamins C and B6, as well as the antioxidant quercetin.
Parsnips:
With their earthy, nutty flavor, parsnips are a unique addition to the fall garden vegetables.
These root vegetables are an excellent source of fiber, vitamin C, and folate.
Radishes:
Radishes are also fall garden vegetables which add a crunchy kick to salads and crudités.
Radishes are rich in vitamin C, fiber, and potassium, as well as antioxidants like indole-3-carbinol and sulforaphane.
Rutabagas:
Also known as swedes, rutabagas are a cross between cabbage and turnips which are a great addition to the staple in fall garden vegetables.
They offer a distinct, slightly sweet flavor and are an excellent source of fiber, vitamin C, and potassium.
By Picasa user Seedambassadors – http://picasaweb.google.com/seedambassadors/SscVarieties#5296490359767135106, CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=9884525