Harvesting The Fall Garden

What’s better than going to the fall harden and picking a big basket of turnip, or mustard greens and digging up those luscious sweet potatoes. While you are about it, don’t forget the Brussel Sprouts and Cauliflower. Now, peel a sweet juicy onion, bake a pan of corn bread and get ready for a feast. If you don’t have a fall garden, look in your yellow pages and find the nearest Farmers Market. It’s almost as good.

Fall will soon be here with all its bounty. (hard to believe in the heat of summer) But the time will come when those luscious fall greens and vegetables will be ready for your table. It’s time right now to get out there and dig out any weeds that have sprung up so you won’t find a snake hiding under your collard plants. If you don’t have a fall garden, that’s easy to remedy. Look in the yellow pages and find the nearest Farmer’s Market.

If you don’t have a fall garden, the very best way to experience the wonderful tastes of fall is straight from the farms and orchards in your area. You will find those at the Farmer’s Market. Vegetables are never as tasty from the supermarkets where they usually are trucked in from many miles away.

My brother planted a patch of collards, turnip greens, and mustard greens that will be ready for my cooking pot at the first hint of frost. I an looking forward to the joy of a pot of turnip greens with baked corn bread, a big buttery baked yam (out of Landon’s garden), a big slice of onion, and apple pie. Yummy-Yum, It makes my mouth water.

Here’s a look at the benefits that come from fall’s fresh vegetables and persimmons.

1.I had to include persimmons because Landon has a persimmon tree in the back yard and I can hardly wait for a good frost so I can sink my teeth into those sweet little jewels.

2. Brussel Sprouts: Fiber vitamin C and folate, there are 3 grams of fiber in four sprouts. You can simmer those or bake for a sweeter flavor.

3. Cauliflower: Vitamin C, and folate, very low in calories just watch the cheese sauce.

4. Collard Greens, Turnip Greens or Mustard Greens: Vitamin A and C, fiber and calcium. That’s right, famous for being in milk; calcium is also in leafy greens.

5. Mushrooms: Low calorie, high in riboflavin, good source of niacin. Mushrooms add rich flavors to stews and soups.

6. Winter Squash and Pumpkin: Vitamin A and C, potassium, fiber and folate. Try pumpkin in savory dishes. It’s not just for pies.

7. Sweet Potatoes: Fiber, Vitamin A and C, also potassium. Count 100 calories for a medium sweet potato. Roast and enjoy with added butter.

Stock up on fall’s wonderful bounty and enjoy all the delicious flavors of fall.

http://expertscolumn.com/content/good-down-home-cooking/

Read more: http://gomestic.com/gardening/harvesting-the-fall-garden/#ixzz1khpATfF6