O C T O B E R

1 7 ,

2 0 1 5

Fall Produce

Know Your Seasons,

Know Your Food
Long ago, eating locally and seasonally was not an
option; it was simply a way of life. Back in those days, the
prevalence of heart disease, diabetes, and obesity was
minuscule in comparison to today. Consuming a diet rich
in seasonal and local ingredients and produce is an
excellent way to enhance your nutrition, and ultimately
your health. It may seem hard to parents to incorporate
local and seasonal produce into their everyday lives, but
Statesboro offers many different options for purchasing
these goods. The Mainstreet Farmers Market occurs
every Saturday from April to November from 9 am 12
pm. Additionally, Market2Go is offered through the
farmers market, allowing items to be pre-ordered and
picked up on Thursdays of each week. Market2Go is
available year round.

Winter Squash Varieties Just to name a few!

Butternut Squash

Acorn Squash

Spaghetti Squash

Apples
Broccoli
Brussels Sprouts
Cabbage
Carrots
Cauliflower
Celery
Chard
Collard Greens
Eggplant
Garlic
Kale
Leeks
Okra
Onions
Parsnips
Persimmons
Spinach
Winter Squash
Sweet Potatoes
Tomatoes
Turnips
Zucchini

2
1

THE LOREM IPSUMS

FALL 2016

In season has a different meaning to

different people. It can mean peak of
nutritional value, best taste, freshness,
and best weather for growing and
thriving. Seasonal produce can also be
purchased at the lowest prices. In season
foods are at the peak of their nutritional
value because they are ripened by the
help of nutrients from the soil and
nature. The greater the time from harvest
to purchase of a fruit or vegetable, the
more nutrients and moisture lost. This is
why the best tasting produce comes from
local vendors and is harvested at peak
ripeness. The taste of in season fruits and
vegetables is better for many of the same
reasons that the nutritional value is

higher. Freshness is a huge factor

affecting taste. In season produce ripens
on the bushes, trees, or vines by the
nutrients in the soil, water, and sunlight.
Produce that has been traveled is picked
before it is ripe enough to eat and is then
ripened during its travel from the place of
harvest. The taste of traveled, out of
season, fruits and vegetables tends to be
sub-par. Since in season produce thrives
and grows at a specific time of year,
there is an abundant supply. The cost is
affected by the abundance of the
produce. Certain produce grows and
thrives during specific seasons, and there
is typically an abundance, contributing to
a lower price.

Cinnamon Roasted
Butternut Squash
1 large butternut squash,
peeled/seeded and cut into
one in. cubes
3 Tbsp. olive oil
2 Tbsp. packed brown sugar
1 tsp. ground cinnamon
1 tsp. kosher salt
1 tsp. pepper

Preheat oven to 425F with rack on upper middle

position. Line baking sheet with heavy-duty foil.
In a large bowl, toss the squash with remaining
ingredients until thoroughly coated. Transfer to foillined baking sheet, in a single layer, without
overcrowding the pieces.
Roast about 40 minutes, rotating pan midway during
baking. When edges are browned and cubes are forktender, remove from oven immediately. You may want
to start checking squash around 35 minutes, just to
ensure that they don't become overcooked.