Make the most of autumn’s bounty

Sliced apples are displayed on a burlap tablecloth.October is here, and it’s time to revel in Nova Scotia’s harvest bounty. Whether you’re looking for ways to use fruits and veggies you grew yourself or wondering what to do with your latest finds at the farmer’s market, we’ve got some ideas for some healthy, delicious dishes.

Nothing says fall quite like driving by an apple orchard to see tree branches loaded with beautiful red apples. Apples are excellent sources of dietary fibre and vitamin C – but they’re also delicious in sweet or savoury dishes.

Look at any front porch right now and you’ll know: it’s decorative gourd season! But these delicious orbs are so much more than décor. They’re also good to eat, and excellent sources of dietary fibre, antioxidants and vitamins. Of course, pumpkin pie is a fall classic for a reason (the reason: it’s delicious) but here are some other ways to enjoy squash and pumpkin.

If you’ve ever grown tomatoes, you know about challenge of trying to balance those last warm autumn afternoons with the threat of frost on the increasingly cool nights. Chances are, you’ll end up with a bowl of green tomatoes at some point! Here are ways to enjoy your harvest – and reap the benefits of all the vitamin C and antioxidants you get from tomatoes – no matter whether they’re red, green or in-between. (Tip: Here’s how to ripen green tomatoes.)

  • Yellow pear and cherry tomato salad – Don’t be fooled, the “pears” in this salad are actually pear tomatoes. This is great way to enjoy all those sweet, tender, tiny tomatoes you’ve harvested.
  • Herbed tomato and roasted garlic tart – This tart is easier than it looks (frozen puff pastry for the win!) and would be great as an appetizer or as a lunch served with a piquant arugula salad on the side.
  • Green tomato chow – Use up all those green tomatoes with this Nova Scotia classic.

Hardy greens
Hardy greens like kale, collards and chard keep growing long past the time other, more tender plants have given up the ghost – which means that you can still be harvesting them long after the first frost. These sturdy leaves are great sources of dietary calcium, iron and fibre, plus vitamins A and C. They’re delicious at any time of day.

  • Braised kale with cherry tomatoes – Serving the kale with vitamin C-rich cherry tomatoes means you’ll absorb more of the iron provided by this leafy green.
  • Chard and white bean stew – This hearty dish will stick to your ribs – and it’s even better served with a fried egg on top.

What’s your favourite way to enjoy fall’s harvest? Dish in the comment section below!


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