"Fall" into Healthy Foods

Autumn once again has come around with all the splendor of the changing leaves, the cooler sleeping nights, and the unique smells of dry leaves and fall flowers. Of course, not without the price tag of shorter days, frosts and the end of the light summer veggies and fruits. In this series of eating seasonally, what should we be looking for as the days get shorter and cooler, and the growing season slows? 

Leafy greens once again color the farm lands, as well as a few of the brassica vegetables - cabbage and broccoli, for example. The nightshade vegetables are closing out their stay in the garden as well; this is the family of the tomatoes, peppers and eggplants. Carrots are popping up with the beets, the garlic and onions have dried and cured, and the fresh herbs are seeing their last days too. How do our bodies use these foods in relationship to the coming cooler weather, and how do we hang on to the foods before the scarcity of winter? As always, the answer lies in “nature will provide” and “you are what you eat.”

As the temperatures slowly inch their way downward, our bodies - through instinct - notice that it is time to prepare to hibernate. Think that humans don’t hibernate? Guess again! We stay inside more, exercise less, eat more, and begin to 'nest'. All of these instincts lead us into a behavior of storing our food. Have you found yourself shopping for items that are on sale and stock piling a bit more? How does this work with the garden? With our bodies?

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