Orange leaves, cool breeze, and cranberry flannels are reminders that autumn is upon us. Even though pumpkins are an unmistakable symbol of fall, they aren’t the only seasonal fall vegetables on the market.
These delicious (and low-oxalate) seasonal fall vegetables will bring flavor and variety to your table. Because as much as we’d like to try, fans of the fall season can’t exist on pumpkin alone.
Broccoli is a staple in side dishes and salads year around. The official growing season is June through November, but fans of this vegetable believe broccoli has a sweeter and milder taste when it’s harvested in fall’s cooler temperatures. Try it in a creamy, warm cup of cream of broccoli soup.
Cultivated mushrooms, the kind you purchase at the supermarket in cellophane-wrapped baskets, are available year-round, but wild mushrooms are a staple seasonal fall vegetables that have the best flavor when harvesting in cooler temperatures. These mushrooms include cremini, shiitake, porcini, and Portobello, and can be cooked in a variety of ways – including mixed with zucchini noodles and tomato sauce for a hearty fall meal.
Cauliflower is one of the most versatile fall vegetables in the produce landscape. Cauliflower has been an important fall and winter vegetable in Europe since 600 B.C. It’s known for having anti-inflammatory properties, is low in oxalate, and can be mashed, baked, fried, steamed, chopped, or sautéed – cauliflower rice, anyone?
Although not as well-known as other leafy greens like spinach or kale, Belgian endive is one of the favorite seasonal fall vegetables of gourmet chefs and consumers with a more discriminating palate. Belgian endive has a variety of vitamins and minerals, including folate, vitamin C, and calcium, and are also a low-oxalate food choice. You can enjoy Belgian endive in a winter salad, or by roasting and topping with rich balsamic butter.
Bok choy, also known as Chinese cabbage, is another of our favorite seasonal fall vegetables for a low-oxalate diet. High in calcium and iron, Bok Choy’s thick, crunchy leaves can be consumed dozens of different ways, from mixed salads to stir-fry dishes. Warm-up with this Bok choy and shiitake mushroom dish, which uses other seasonal fall vegetables on our list!
As the weather cools down, you can warm up with these five low-oxalate seasonal fall vegetables in soups, stir-fry, and casseroles! If you’re eating a low-oxalate diet, don’t forget to mix one packet of Nephure with your beverage during your two main meals daily and savor the flavors you’ve missed on your low-oxalate diet.