October: What’s in season?

Have you ever considered what produce may be in season each month? Knowing what seasonal choices are available in our local market can save money and inspire different meals. As we are approaching cooler temperatures and tend to seek out comfort foods, new recipes might be something to look forward to. The month of October is traditionally marketed for all-things pumpkin; but what else is out there? You might be surprised at how much produce is in season in the month of October. Here in Wyoming, there are plenty of options. From apples to pears, and broccoli to zucchini, the beautiful Fall colors are only enhanced with many selections available to enjoy.

According to Seasonal Food Guide, our state offers a huge variety of produce. To name a few: beets, Brussel sprouts, cabbage, cardoons, endive, ground cherries, kale, leeks, lima beans, mustard greens, persimmons, potatoes, pumpkins, radicchio, spinach, summer squash, winter squash, tomatillos, turnips, and zucchini. This is not the complete list, but these seem to be quite a few to either try, add, or continue consuming in meals and snacks.

If you are a seasoned baker, or an adventurous beginner in the kitchen, you might like to try some of the foods mentioned in a new recipe. Check out these recipes below for an easy way to add October produce in your weekly menu.

Recipe from Leslie Korn’s Eat Right, Feel Right:

Baked Pears with Walnuts

Ingredients:

• 1 T butter

• 4 pears

• Raw walnuts (handful)

• Raisins (handful)

• 1 t. maple syrup

Directions:

1. Grease a glass baking dish with butter. Preheat over to 350°F. Wash and dry the four pears.

2. Slice them down the middle and scoop out the seeds, making a small center hold in the pears to hold raisins and walnuts.

3. Place the pears (cut side up) in the baking dish.

4. Take a mixture of walnuts and raisins, and place it in the hollowed out area of each pear. Drizzle a few drops of maple syrup over each pear.

5. Baked uncovered for 30-45 minutes. Let cool, eat as is or with a scoop of yogurt or a drizzle of coconut milk over the warm pears.

Recipe adapted from Allrecipes:

Baked Squash and Zucchini Casserole

Ingredients:

• two yellow squash

• two zucchinis

• 1 cup favorite cheese

• Italian seasoning

• olive oil

Directions:

1. Preheat oven to 400°F. Slice or cut squash and zucchini to desired bite-sized pieces.

2. 2. Place into baking dish, alternating squash and zucchini in one layer. Sprinkle ½ the cheese and Italian seasoning, drizzle with olive oil. Place another layer of alternating squash and zucchini until all used up. Sprinkle the other ½ of cheese and Italian seasoning, drizzle with olive oil.

3. Bake for 25-35 minutes, to desired doneness and enjoy as a side to your entrée.

Reference

Seasonal Food Guide: https://www.seasonalfoodguide.org/wyoming/late-october