There's no wrong way to serve them. 15 Vegetables You Can Plant Now for Fall Harvest Just as the summer garden gets in full swing, it's time to start thinking about fall. Fall foods feel cozier than wool socks, they’re warmer than hugs, but not all of them are created equal. Squash gets extra protection from its durable rind. You can roast, puree or mash root veggies and then add your favorite seasonings for a comforting and warming side dish. Short of a bit of pruning in February and thinning of fruits in June, they look after themselves and reward you with a bounty of fruit. Steamed cauliflower becomes soft enough to be incorporated into mashed potatoes. Here's a list of 15 vegetables you can plant in mid to late summer for a fall harvest. Okra (which is technically a fruit) can be pickled, sauteed, baked, stewed or grilled. "It's hard to find okra at every store, but you can certainly find it at farmers markets," Palmer says. If you're ready to dig into fall vegetables, dietitians suggest seeking out farmers markets in your area. "Some people call okra slimy, but when it's cooked well, I don't think it is at all," Palmer says. Instead, try red beets, which contain natural pigments called betalains that give them their vivid purplish hues, for a fresh, colorful fall twist. How much weight should you give this? Likewise, green thumbs in northern climates will find success growing vegetables that enjoy the cooler, shorter days of fall, like leafy greens, root vegetables, cabbage, broccoli, and kale. Rutabagas belong to the turnip family but are sweeter. While apple cider vinegar can add low-calorie flavor to your cooking, evidence is limited that it promotes weight loss. Root veggies are a good source of dietary fiber and minerals, including potassium and zinc. "If you have a farmers market in your area that's open year-round, then you can really eat with the seasons," Palmer says. "They used to be everybody's favorite vegetable to hate." Log In. Dietitians praise the following fall veggies for their nutritional value, recipe versatility and fresh flavor. Here are the vegetables you can plant in late summer, and eat in the fall. Brassica crops include waxy-leaved vegetables such as cabbage, Brussels sprouts, broccoli and cauliflower. How to eat it: Toss roasted beets and carrots with lentils and plenty of fresh herbs and spices to make a hearty, healthy veggie main. It has a mild flavor and can be eaten raw or cooked. The traditional fruits and vegetables of the autumn season arrive. For instance, phytonutrients give tomatoes their vibrant red color – but tomatoes are really a summer crop. Colorful fruits and veggies are rich in phytonutrients, which are plant-produced chemicals with antioxidant and anti-inflammatory action. Radicchio, like all chicories, radicchio is sweeter and less bitter when the weather is cool. cauliflower has become the new low carb potato? … Potatoes are excellent storage vegetables, but most varieties are harvested in the fall. "People are eating more root vegetables like turnips or rutabagas," says Holly Larson, a registered dietitian. "If you're interested in using fewer resources to transport produce around the world, buying local helps that," she says. U.S. News rankings rate how easy 39 diets are to follow. However, slow cooking can make Brussels sprouts more palatable. Turnips, rutabagas and other root vegetables. By now, everyone knows about the healthfulness of kale, and there's good reason why king kale still reins supreme. 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