As summer comes to an end it's common to start seeing fall produce next to summer produce at the farmer's market. While it may not seem obvious at first, the two season's produce can compliment each other in many dishes (especially Buddha bowls) during those cross over weeks. Here are some tips for making that happen.
1. Put it in a bowl. Summer ingredients like corn, beets, broccoli, cauliflower, and greens are great to eat all year round because they don't necessary scream 'summer!'. Toss these ingredients into a Buddha bowl along with fall produce like butternut squash and sweet potatoes.
2. Herb it up. Use summer herbs in pestos, pasta, salads, and soups. I especially like to add summer herbs like basil, cilantro, and parsley, to warm soups. One of my favorites is tomato butternut squash soup with basil.
3. Grill fall produce. If it's still warm out, and the farm stand has a ton of summer and fall produce, don't be afraid to grill it all together. Try grilled pears and peaches served with quinoa, fresh summer herbs, and beans.
4. Eat your fruit. Lastly, keep eating as much fresh fruit as you can get your hands on. I like to make sorbet with surplus fruit, and I also make jams with the summer bounty. Do this and you'll be able to enjoy fresh summer produce into winter.
Jenné & Isabelle
We're both passionate vegan foodies with backgrounds in nutrition. We decided to bridge our skills to create Buddhalicious; a program that guides members to find balance, excitement, and flavor on their plates, and in their lives.