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seasonal eating guide fall recipes2021 Seasonal Roots

Warm & Cozy Fall Recipes

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🍁Plus: Tips & Tricks for the Fall Kitchen🍁

Gotta have fall recipes as we transition into the fall season! With cooler temps and shorter days bringing us a beautiful bounty of fall produce, the Seasonal Roots team has gathered up our easiest, tastiest recipes to make cooking it all up a piece of cake! First, a few tips…

Clean your oven

Cleaning your oven helps prepare for fall and winter, when we eat less cold, raw food and more hot, cooked food. That way you can kick off the season without setting off your smoke detectors.

Eat produce high in vitamins A & C

They boost your immune system so it’s good and strong for fighting off the germ attacks of cold and flu season.

  • Add greens like kale and collards to smoothies, soups, and pasta dishes.
  • Other local A & C powerhouses include apples, cabbage, carrots, sweet potatoes, beets, parsnips, hard winter squashes, celery, celeriac, broccoli, cauliflower, and Brussels sprouts. Many contain more vitamin C than oranges!

Eat whole grains

The dietary fiber in brown rice, quinoa, millet, barley, and whole wheat breads aids healthy digestion. Whole grains are also full of iron for healthy blood, antioxidants to keep your cells healthy, and B vitamins to give you energy.

Snack on nuts and seeds

You’ll get some of the healthy fat your body needs, especially if you can hone your tastebuds to enjoy them raw. Walnuts contain especially high amounts of heart-healthy omega-3 fatty acids, but most nuts appear to be good for you, too. Topping the healthy seeds list are flax, chia, pumpkin, sunflower, hemp, and sesame, which all have tons of fiber and minerals. For cooking oil, use healthy liquid fats like olive oil, walnut oil, and flaxseed oil. And speaking of seeds…

Save butternut & acorn squash seeds

Don’t throw away those seeds you scoop out of butternut and acorn squashes! They’re deeeelish!

  1. Toss them in olive oil. Don’t waste time picking out the strands that come with them. The strands will shrivel in the heat.
  2. Spread them on a baking sheet and loosely cover with foil or parchment paper.
  3. Roast at about 400 degrees until they start to pop. (The foil keeps them from flying around inside your oven.) Stir them and keep an eye on them.
  4. Once they’re lightly browned, take them out, sprinkle with salt, and start snacking!

Make a homemade, nutritious stock or broth

You can freeze it and use it in soups, stews, and sauces all season long. Bone broth and vegan alternatives boost immunity, and they’re good for bone and joint health, too.

So if you’re eating local food in season, you’re eating food that’s fresher and more flavorful. Here are some ways to turn the best tasting produce into the best warm and cozy meals and sides.

When you see a recipe you like, just click on the recipe card. Then either share it to Facebook or Pinterest. Or right click on the image and save it to your phone or computer.

Fall Recipes You Have to Try!



 

 

 

ABOUT SEASONAL ROOTS

Since 2011, Seasonal Roots’ online farmers market has connected Virginia families with local family farmers who use sustainable, humane practices. Our veggie fairies – mostly moms who believe in living better through scrumptious, healthy eating, being kind to animals, protecting the environment, and spreading joy – home-deliver freshly harvested produce, pastured eggs, grassfed dairy and meat, plus artisan fare. We empower our members to eat better and live better with more nutritious, flavorful food that’s good for us and good for the planet. More info at seasonalroots.com.

fall seasonal eating guide2021 Seasonal Roots

Seasonal Eating Guide: Fall Edition

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Welcome to our Guide to Seasonal Eating: FALL Edition!

Seasonal eating is all about living in sync with the seasons. At Seasonal Roots, we’re also in sync with our community, from the local farmers and food artisans who make our food to the Seasonal Roots members who enjoy it.

We’re all connected through seasonal eating. So we have a (healthy) obsession with local produce, because it’s packed with flavor and nutrients — and easy to enjoy. That’s why our market is customizable and home delivered, Dirt to Doorstep, within days of harvest.

Now here’s the cherry on top:

Our guide to the fall produce that’s in season in Virginia and Maryland… and how to get the most out of it!

In this guide, you’ll find a little something for everyone. Because we’re a diverse bunch — chefs (official or not), foodies, newbies, vegetarians, meat lovers, you name it. So just click on the links below to jump straight to whatever interests you!

IN THIS ISSUE

local pumpkins for seasonal eating

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BENEFITS & USES of Fall’s Produce Powerhouses

Below are some of the health benefits of seasonal eating. We’ve also selected a few of the Seasonal Roots team’s favorite recipes HERE.

As we get closer to Thanksgiving, we’ll be sharing some holiday feast tips. Oh, and be on the look-out for a little fact finding mission that will reveal which Thanksgiving dishes make the favorites list, coming soon…!

APPLES

local apples
BENEFITS: Heart-healthy flavonoids in the skin, antioxidants, and 4 grams of dietary fiber.
USES: Eat raw as a stand-alone snack, in a smoothie or salad, in pork dishes, or cooked up as apple sauce or pie.
HARVEST: August-November

BEETS

BENEFITS: Red and gold beets are nutritional champs known for their high concentration of nitrates and accompanying blood pressure-lowering effects. They are also high in fiber and packed with nutrients.
USES: Beets are best enjoyed cooked and then can be used in salads, as a side, or even in a colorful dip.
HARVEST: year-round

BROCCOLI

BENEFITS: One cup of broccoli has as much vitamin C as an orange. Sulforaphane and other natural compounds in broccoli are reported to stop cancer cells from forming in your body.
USES: Enjoy broccoli raw, within a salad, with a dip, or mixed into a fantastic stir fry.
HARVEST: September-November

BRUSSELS SPROUTS

local brussels sprouts
BENEFITS: Brussels sprouts are high in fiber, Vitamin K, Vitamin C, plus folate and iron.
USES: Serve as a side or atop salads and meats, steam or roast, serve with salt or add tangy or savory sauces like balsamic vinegar.
HARVEST: September-March

CARROTS

BENEFITS: Loose carrots are a particularly good source of beta carotene, fiber, vitamin K1, potassium, and antioxidants.
USES: Raw with dips or in salad, roasted as a side, or that perennial favorite — carrot cake!
HARVEST: September–November

CAULIFLOWER

BENEFITS: Vitamin C and compounds that may help to prevent cancer and lower cholesterol.
USES: Raw with dips or in salad, steamed or roasted as a side, blended like mashed potatoes or pureed into soup.
HARVEST: September–June

CELERY ROOT (a.k.a.Celeriac)

BENEFITS: High in fiber and a good source of vitamins B6, C, K and minerals phosphorus, potassium, and manganese.
USES: Raw or cooked, celery root is a versatile vegetable. It can be used as a base for salads, stews and soups and also works well mashed, baked, roasted or boiled.
HARVEST: September–November

CELERY

local celery
BENEFITS: Packed with antioxidants, vitamin C, beta carotene, and flavonoids, and a great source of phytonutrients which have been shown to reduce inflammation.
USES: Celery is great raw and you can eat the leaves too! It’s a classic base ingredient in soups and stews, or try it steamed or baked for a twist on this good old reliable veg.
HARVEST: October-December

DARK LEAFY GREENS

BENEFITS: Iron, calcium, vitamins A and C, and fiber.
USES: Raw in a salad or smoothies, or baked into other dishes. Cooking makes it easier for our bodies to digest its nutrients.
HARVEST: Year-round

FENNEL

BENEFITS: Vitamin C, potassium.
USES: Looks like the love child between a dill plant and an onion but has a mild licorice flavor – add to soups, sides, and mains.
HARVEST: Fall through spring

PARSNIPS

BENEFITS: Potassium, fiber.
USES: Sweeter and nuttier than carrots, roast alone or with just about every other fall vegetable.
HARVEST: October-April

PEARS

local pears
BENEFITS: Vitamin C, copper, 4 grams of fiber.
USES: Enjoy raw alone or with cheese, in salads, and baked or poached desserts.
HARVEST: August-February

PUMPKINS

BENEFITS: Potassium, tons of fiber, B vitamins.
USES: Pies, soups, and sides, plus toss seeds in olive oil and salt, then roast for an addictive snack or salad topping. Also jack o’lanterns!
HARVEST: October-February

RUTABAGAS

BENEFITS: Vitamin C, fiber.
USES: Like a cross between a turnip and a parsnip, they’re delish in casseroles, puree with turnips and carrots for soup, or roasted with ginger, honey, or lemon.
HARVEST: October-April

SPINACH

BENEFITS: Vitamins A, C, K, iron, and disease-fighting phytonutrients.
USES: Raw in a salad or smoothies, steamed as a stand-alone or baked into other dishes. Cooking makes it easier for our bodies to digest its nutrients.
HARVEST: Year-round, but it gets sweeter after the first nip from Jack Frost

SWEET POTATOES

BENEFITS: Vitamin A, iron, and anti-inflammatory properties.
USES: Roast like a potato or cut up like fries, add to salads and stews, puree into soups.
HARVEST: September–December

TURNIPS

local turnips
BENEFITS: Vitamin C (roots), vitamins A, K, and folate (leaves).
USES: Steam, roast, or boil the roots, flavor with fennel, bread crumbs, or brown sugar, adds a slightly bitter complement to sweet parsnips, carrots, or mashed potatoes. Steam or stir fry the leaves.
HARVEST: September–April

WINTER SQUASHES

BENEFITS: Omega-3 fatty acids, vitamin A.
USES: Butternut and acorn have thick skin and can be stored for months. Bake, steam, or roast plain or with cinnamon and ginger, add to salads and stews, puree into soups.
HARVEST: October–February
seasonal eating local winter squash


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3 More Reasons to Savor the LOCAL Flavors of Fall

Seasonal eating is good for you and the planet:

  • RIPENESS & A LOWER CARBON FOOTPRINT! Fruits and veggies absorb flavor and nutrients (like vitamins, minerals, and antioxidants) from the sun and earth – right up until the moment they’re harvested. When they’re picked early to ship long distances, they never reach their full potential… even if they eventually look ripe. This is the reality of our industrial food system and it leaves many fruits and vegetables lacking in taste and nutrition.
  • REAL FOOD MATTERS! Eating local ensures that you are eating real food with real nutrients. Local food is packed with antioxidants which may help prevent or delay cell damage. When you get your antioxidants from food, studies have found it can improve cognitive function and help prevent cancer, heart disease, and other illnesses! Antioxidant supplements have not been proven to do those things. And of course fresh local produce retains its flavor, unlike those poor road weary veggies traveling from across the country and beyond.
  • KNOWING WHERE YOUR FOOD COMES FROM DELIVERS PEACE OF MIND. We partner with local farmers we know, and in our market we list who produced what. Many of our farms are multi-generational, caring for their land, crops, and animals with the next generation in mind. They use sustainable practices, what we call old-school organic, like rotating their crops to avoid sucking all the nutrients out of the soil.

seasonal eating local spinach

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Here’s Why Our NUTRITION NEEDS CHANGE with the Seasons

Seasonal eating means eating what grows naturally in each season – which is what our bodies are designed to do.

For instance, now that it’s FALL, the apple harvest is starting. Like a lot of other fall produce, apples are high in fiber and pectin that help cleanse the intestines and digest fats. And that helps us get ready for cold weather.

Because when WINTER closes in, our bodies need more fats and protein from meats, fish, nuts, seeds, legumes, root vegetables, and winter squashes. Winter’s cold, dry weather can dry us out. But foods that are rich in protein and fat restore moisture to our bodies and make us less susceptible to colds and flu.

After processing all those fats and heavier foods all winter, we really need to detoxify! So in the SPRING, Mother Nature provides bitter greens like arugula to help clean out our livers.

By the time SUMMER heats up, we’re spending more time outside. We’re more active, so we need the extra energy we get from carbohydrates and sugars. Naturally, warm weather fruits like peaches and strawberries serve up plenty of both. Plus, produce like cucumbers and watermelon help us hydrate, too.

If you’re practicing seasonal eating, you’re getting what your body needs. Meanwhile, the blossoms on those apple trees are ripening into fruit again…
seasonal eating local apple trees blooming

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How to Take Advantage of HOME DELIVERY to Stay Healthy

Home delivery is more than just a convenient way to enjoy seasonal eating. It can make a difference to your health.

As we head into cold and flu season, plus an ongoing pandemic, one of the simplest ways to stay healthy is to avoid exposure. The more you can steer clear of germ-filled public places, the fewer chances you have of catching something.

To reduce your exposure at the grocery store, customize your Seasonal Roots order with essential extras like local eggs, milk, baked goods, salsas, plant protein, meats, artisan goods, and more. Save your grocery store trips for stocking up on non-perishables. Fewer trips equal less exposure.

Our members tell us there’s also another healthy benefit of home delivery: It makes it easy to keep fresh, good-for-you food on hand. That includes more fruits and veggies in greater variety and healthier snacks. It’s much harder to avoid temptation in the grocery store aisle.

So let your neighborhood Market Manager take really good care of you and put home delivery to work for you this fall!

seasonal eating local food
— Erica, Seasonal Roots member since 2016

ABOUT SEASONAL ROOTS

Since 2011, Seasonal Roots’ online farmers market has connected Virginia families with local family farmers who use sustainable, humane practices. Our veggie fairies – mostly moms and dads who believe in living better through scrumptious, healthy eating, being kind to animals, protecting the environment, and spreading joy – home-deliver freshly harvested produce, eggs, grass-fed dairy and meat, plus artisan fare. We empower our members to eat better and live better with more nutritious, flavorful food that’s good for us and good for the planet. More info at seasonalroots.com.

dogs on seasonal roots delivery day

Even My Dogs Get Excited for Delivery Day

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We all love delivery day!

 

When I get the text alert letting me know that my delivery is on its way, of course I get excited. But I thought I would share some behind-the-scenes photos of some other Seasonal Roots enthusiasts.

Reese and Toby get super excited and run to the door as soon as our weekly Seasonal Roots delivery arrives with our farm-fresh produce, meats, cheese, and bakery items. Reese barks with (annoying) enthusiasm and Toby bounces up and down in a frenzy.

Sometimes I share the meat from the box. Other times we share some cheese…Oh and yes, of course there are the pet treats that we often order from Seasonal Roots.

But their favorite, paws down, is apple pieces. It is a sweet treat that they beg for. With the apple’s orchard-fresh taste, it’s no wonder that they cannot resist! I can assure you that neither can I. And it is great for all of us – packed with flavonoids, vitamin A, C, and fiber. Just make sure the dogs don’t eat the core and seeds.

Hope you enjoy your next delivery day as much as we will!

ABOUT SEASONAL ROOTS

Since 2011, Seasonal Roots’ online farmers market has connected Virginia families with local family farmers who use sustainable, humane practices. Our veggie fairies – mostly moms and dads who believe in living better through scrumptious, healthy eating, being kind to animals, protecting the environment, and spreading joy – home-deliver freshly harvested produce, eggs, grass-fed dairy and meat, plus artisan fare. We empower our members to eat better and live better with more nutritious, flavorful food that’s good for us and good for the planet. More info at seasonalroots.com.

easy chicken recipes hampton roads show2021 Seasonal Roots

Easy chicken recipes from Karla in the news!

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Healthy eating made easy with humanely raised local chicken

Easy chicken recipes were in the news when Karla dropped by WAVY-TV’s studios for The Hampton Roads Show on August 27.

For those that would like to sign up for Seasonal Roots, be sure to use special code HRSJOIN10 to join for just $10!

Click here to watch Karla’s Hampton Roads Show interview

During the course of one short interview, Karla whipped up three quick and easy chicken recipes. (You could also use tofu or any protein of your choice.) Every ingredient she used came from Seasonal Roots, all locally grown or locally made.

First, she sauteed a panful of chopped up local chicken that was humanely raised with no antibiotics or growth hormones.

From that single batch of chicken she then made three dinner entrees. Each one is so simple that its description is the recipe!

  • Eggplant halves topped with chicken tossed in basil pesto sauce, diced mozzarella, cherry tomatoes, fresh basil, and a drizzle of balsamic vinegar.
  • Stuffed bell peppers filled with chicken mixed with pico-poco salsa and topped with avocado-cilantro hummus and grated cheddar cheese.
  • Lettuce chicken wraps, each made in a cup-like hydro bibb lettuce leaf topped with chicken, matchstick apple slices, curry aioli sauce, and a sprinkle of chopped fresh chives.

Still got questions? Just watch the 8-minute interview, above, to see how they’re done! Or, scroll down for the full directions and ingredients lists below.

Seasonal Roots makes healthy eating easy

When you eat local food in season, you’re eating food that is fresher. That makes it more flavorful and, most importantly, packed with more nutrients. All those good things fade away the farther produce has to travel and the longer it sits on the shelf. So eating seasonally is really good for you and good for your taste buds, too.

And when you cook at home using real food like local produce and chicken, you know exactly what’s in it. No preservatives, no dangerous chemicals, no unhealthy high fructose corn syrups, no surprise allergy triggers.

Plus, eating a variety of foods ensures you’re getting all the nutrients your body needs!

More tips & tricks for eating seasonally and healthfully

Check out the tips & tricks Karla has shared in other TV gigs:
How to Eat Seasonally
Creative Ways to Enjoy Fresh Local Peaches
Max out Flavor & Nutrients with these Produce Storage Tips
Why Fresh Local Produce Supports Healthy Eating & Boosts Immunity

And now… 3 easy chicken recipes!

 

Stuffed Eggplant Caprese

Eggplant caprese recipeIngredients:

(All available at SeasonalRoots.com when in season locally)

  • Eggplant
  • Diced chicken
  • Diced tomatoes
  • Fresh mozzarella
  • Balsamic vinegar
  • Basil pesto (2 cups fresh basil leaves, 1/2 cup grated parmesan, 1/2 cup olive oil, 3 cloves minced garlic)

Directions:

  • Slice an eggplant in half, scoop out some of the middle.
  • Cook at 350 for about 15 min.
  • Then stuff with cooked, diced chicken, diced fresh mozzarella, diced tomatoes, basil pesto.
  • Put under the broiler until the cheese is browned, and top with fresh basil.
  • You can also cook up the scooped out eggplant and add that to the mixture to not waste anything.
  • Of course, it also makes a great vegetarian dish. Remove chicken and add Tempeh or chickpeas.

Stuffed Peppers

Ingredients:

(All available at SeasonalRoots.com when in season locally)

  • 3 bell peppers any color!
  • Diced cooked chicken
  • Salsa
  • Avocado Cilantro Lime Hummus
  • 2 Tbsp. Garlic, minced
  • 1 Shallot, diced
  • Olive oil
  • Grated Cheddar Cheese

Directions:

  • Cut the tops off the peppers and core them, then throw in boiling water for 3 minutes.
  • Stuff peppers with cooked, diced chicken mixed with salsa.
  • Top with Avocado Cilantro Lime Hummus and grated cheddar.
  • Be creative! You can add beans or rice, mix with refried beans and top with salsa, change up the cheese, use poblano instead of bell peppers. Make it your own.

Curry Chicken Lettuce Wraps

Ingredients:

(All available at SeasonalRoots.com when in season locally)

  • Lettuce
  • Cooked chicken
  • Bury Me in Curry Aioli
  • Thinly sliced tart apples
  • Chives
  • Optional add-ons whatever you have on hand: peppers, carrots, onions, grapes, etc.

Directions:

  • In a curved piece of lettuce add cooked chicken
  • Mix in Bury Me in Curry Aioli (yum!), thinly sliced tart apples, and sprinkle with chives.
  • Be creative! You can add sliced peppers, carrots, onions, or whatever you have on hand.
ABOUT SEASONAL ROOTS

Since 2011, Seasonal Roots’ online farmers market has connected Virginia families with local family farmers who use sustainable, humane practices. Our veggie fairies – mostly moms who believe in living better through scrumptious, healthy eating, being kind to animals, protecting the environment, and spreading joy – home-deliver freshly harvested produce, pastured eggs, grassfed dairy and meat, plus artisan fare. We empower our members to eat better and live better with more nutritious, flavorful food that’s good for us and good for the planet. More info at seasonalroots.com.

Easy Tips for Cooking Fresh!

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Our very own Karla Robinson was cooking live! She shared some ideas for whipping up some delicious health recipes using fresh ingredients all from Seasonal Roots.

The show was recently aired on the Hampton Roads Show. Viewers can use a special code HRSJOIN10 to enable them to join Seasonal Roots for just $10 (a $40 savings)!

Click here to watch Karla’s TV appearance.

Karla shared some insider tips for creating some versatile dishes using farm-fresh Seasonal Roots products:

  • Cooking with real fresh food – allows you to know exactly what’s in it (and what bad stuff is not)
  • Eating what’s in season – enables a lower carbon footprint since the food travels only a short distance from dirt to doorstep
  • Healthy fresh dishes – are easier when you have a variety of tasty ingredients

Fresh recipes using various fresh ingredients! 

If you’re looking for a little inspiration for some new seafood recipes, look no further!

Stuffed Eggplant Caprese

 

Eggplant caprese recipeIngredients:

(All available at Seasonal Roots.com when in season locally.)

  • Eggplant
  • Diced chicken
  • Diced tomatoes
  • Fresh mozzarella
  • Balsamic vinegar
  • Basil pesto (2 cups fresh basil leaves, 1/2 cup grated parmesan, 1/2 cup olive oil, 3 cloves minced garlic)

Directions:

  • Slice an eggplant in half, scoop out some of the middle.
  • Cook at 350 for about 15 min.
  • Then stuff with cooked, diced chicken, diced fresh mozzarella, diced tomatoes, basil pesto.
  • Put under the broiler until the cheese is browned, and top with fresh basil.
  • You can also cook up the scooped out eggplant and add that to the mixture to not waste anything.
  • Of course, it also makes a great vegetarian dish. Remove chicken and add Tempeh or chickpeas.

Stuffed Peppers

Ingredients

(All available at Seasonal Roots.com when in season locally.)

  • 3 bell peppers any color!
  • Diced cooked chicken
  • Salsa
  • Avocado Cilantro Lime Hummus
  • 2 Tbsp. Garlic, minced
  • 1 Shallot, diced
  • Olive oil
  • Grated Cheddar Cheese

Directions:

  • Cut the tops off the peppers and core them, then throw in boiling water for 3 minutes.
  • Stuff peppers with cooked, diced chicken mixed with salsa.
  • Top with Avocado Cilantro Lime Hummus and grated cheddar.
  • Be creative! You can add beans or rice, mix with refried beans and top with salsa, change up the cheese, use poblano instead of bell peppers. Make it your own.

Curry Chicken Lettuce Wraps

Steelhead trout is very similar to salmon and delicious when served with herb butter.

Ingredients:

(All available at Seasonal Roots.com when in season locally.)

  • Lettuce
  • Cooked chicken
  • Bury Me in Curry Aioli
  • Thinly sliced tart apples
  • Chives
  • Optional add-ons whatever you have on hand: peppers, carrots, onions, grapes, etc.

Directions:

  • In a curved piece of lettuce add cooked chicken
  • Mix in Bury Me in Curry Aioli (yum!), thinly sliced tart apples, and sprinkle with chives.
  • Be creative! You can add sliced peppers, carrots, onions, or whatever you have on hand.

Delicious but simple seafood recipes!

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Seafood Recipes! 🐟

If you’re looking for a little inspiration for some new seafood recipes, look no further!

Jumbo Shrimp Cocktail

Delicious jumbo shrimp with homemade cocktail sauce!

Ingredients:

  • 1 lb Jumbo Shrimp
  • Salt & Pepper
  • 1/2 Fresh Lemon
  • 1/2 cup of ketchup
  • 2 tsp. Horseradish
  • 1 tsp Worcestershire sauce

Directions:

  • Steam the shrimp for 10-20 min. (check on them after 10 min)
  • While the shrimp is cooking prepare the cocktail sauce by adding all the ingredients but the shrimp together and mix.
  • Enjoy!

Striped Bass

Broiled Bass served with fresh lemon.

Ingredients:

  • 1 lb Striped Bass, thawed
  • 1 Fresh Lemon
  • Salt & Pepper
  • 2 Tbsp. Garlic, minced
  • 1 Shallot, diced
  • Olive oil

Directions:

  • Make sure fish is completely thawed.
  • Cover a baking sheet with aluminum foil and spray with a non-stick spray.
  • Place fish on the baking sheet, light coat fish with a healthy splash of olive oil, salt, pepper, minced garlic, and shallots.
  • Broil on high for 8-10 minutes, making sure that the top isn’t burning.
  • Turn off broiler and let fish rest in the oven for at least 2-3 minutes. Top with fresh lemon juice
  • Enjoy!

 

Steelhead Trout with Herb Butter 

Steelhead trout is very similar to salmon and delicious when served with herb butter.

Ingredients:

  • 1 lb thawed Steelhead Trout
  • Salt & Pepper
  • Olive Oil
  • Fresh Lemon Slices

Directions:

  • Make sure fish is completely thawed.
  • Cover a baking sheet with aluminum foil and spray with a non-stick spray.
  • Place fish on the baking sheet, cover with olive oil, salt and pepper, and lemon slices.
  • Bake at 350 for 18-20 minutes
  • Add a dollop of compound butter half way through cooking or use as a topping to serve.

 

Herb Butter 

 

Ingredients:

  • Freshly chopped Basil
  • Freshly chopped Thyme
  • Freshly chopped Oregano
  • Minced Garlic

Directions:

  • Start with room temp. butter in a bowl.
  • Fold in all the herbs and garlic.
  • Once all ingredients are incorporated,place bowl in fridge and allow butter to harden. This will take anywhere from 30 minutes to an hour.
  • Use to cook any protein or as a topping on any protein.
psycho diller pickles2021 Dayum this is my Jam

New jams & pickles will be jammin’ in the market!

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Can you guess the hit songs these new jams and pickles are named for?

New jams can be edible or they can be dance-able but sometimes they can be both! (And sometimes they can be pickles, but more on that later!)

In the meantime, can you guess the hit songs these jams are named for? “Strawberry Zeal Forever”… “Bohemian Raspberry”… “I See Your Blue Colors”… Or how about this Veggie Fairy’s personal favorite: “Dude Looks Marmalady”.

new jam dude looks marmalady

Whatever your taste in music, these punny new jams are sure to start your tastebuds dancing, and so are the pickles and more. So this one goes out to the one local foodies love: Dayum this is my Jam!

Making delicious, whimsically named yummies is a labor of love for Andy, Chief Jamming Officer and creator of Dayum this is my Jam.

Andy of Dayum this is my Jam

It all goes back to the day when Andy’s BFF Lindsey shared an old family cookbook with handwritten recipes for jams and pickles. Andy, who uses the pronoun they, was looking for a creative outlet. And oh baby baby, did they find it in that cookbook! With Lindsey’s help, they dreamed up the idea of a business that would make mouth-watering jams and pickles with names that riffed on hit songs. And thus, a new jam sensation was born.

Dayum this is my Jam logo

Dayum this is my Jam has been rocking local farmers markets ever since. Andy’s groove includes jams, pickles, and salsas made from local ingredients. They’ve also drummed up waffle mix and even marinara sauce made from tomatoes grown in Hanover, Va. And they’re committed to supporting their fellow business owners from underrepresented communities.

Now they’re celebrating their 6-year Jamaversary! So put your hands together and give Andy a great big round of applause as we welcome them to the Seasonal Roots online farmers market!

We’re starting with these pickled chart-toppers: “Psycho Diller”… “The Sweetest Tang”… and “Blister on the Tongue”.

pickle trio

Look for them under the Artisan Goods tab in the Extras section this weekend!

You can also check out the Dayum is my Jam website and see how many more of those hit songs you recognize. Until next time, keep your feet on the ground and keep reaching for the stars!

ABOUT SEASONAL ROOTS

Since 2011, Seasonal Roots’ online farmers market has connected Virginia families with local family farmers who use sustainable, humane practices. Our veggie fairies – mostly moms and dads who believe in living better through scrumptious, healthy eating, being kind to animals, protecting the environment, and spreading joy – home-deliver freshly harvested produce, pasture-raised dairy, eggs, and meat, plus wholesome artisan fare. We empower our members to eat better and live better with more nutritious, flavorful food that’s good for us and good for the planet. More info at seasonalroots.com.

baby eats perfect watermelon2021 Seasonal Roots

The Perfect Watermelon

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Which watermelon hits the sweet spot for you?

A Seasonal Roots member makes some new discoveries about an old fave:

I grew up in central Florida in the Sixties, back when finding the perfect watermelon was simple: It was the one that sounded hollow when you knocked on it at the roadside stand. That told you it was ready to sweetly quench your summer thirst.

Sweating in the humid sunshine, my little sisters and I could hardly wait for our dad to hoist our perfect, massive melon into the (un-airconditioned!) car.

Back home, he’d cut it open on the backyard picnic table with a knife the size of a small sword. We’d eat it right out there, because with all those spittable seeds and drippy juice, watermelon was best eaten outside. In bathing suits. That way our mom could just hose us off afterward.

For kids everywhere, then and now, some things never change.

kids eating watermelon

But back when I was a kid, it seemed like all perfect watermelons were the same: They were big and heavy. They were neon pink inside. And they were stuffed with hard black seeds — perfect for seed-spitting contests.

There’s a science to achieving top seed-spitting velocity. Fill lungs with air. Draw tongue back like a poised piston. Then: Fire mouthful of seeds out through tightly pursed lips with an explosive puff of the cheeks.

It’s a finely honed skill.

Only if you were very young, very old, or very lazy would you settle for weakly poking them out of your mouth with your tongue to dribble down your chin.

But I digress.

More than one perfect watermelon

So let’s dive into what makes for a perfect modern-day watermelon.

kids dives into box of watermelons

Nowadays, the perfect watermelon can be large or small. The first time I came across one of the smaller, personal-sized watermelons I thought it was genius. With just my husband and me doing the eating, no way could we eat an entire old-fashioned watermelon before it went to waste. Here was a watermelon that was perfectly sized for just us.

The perfect watermelon can also be yellow inside instead of pink. I found the first yellow watermelon I ate oddly distracting. Still, it tasted fine.

But then there is the seedless watermelon. The first time I saw one, I ranted: “Seedless watermelon? Does that even qualify as watermelon? What is childhood without special memories of seed-filled-watermelon-eating?!! Without seeds, eating a watermelon would be no different from eating, say, a banana. I have no special memories of banana-eating!”

My husband said calmly, “I never liked eating watermelon because the seeds were annoying. They made it too inconvenient to bother with.”

For him, the perfect watermelon is seedless.

I was gobsmacked. Well, you learn something new everyday.

Watermelon is the perfect health food, too

Anything that you eat like it’s dessert can’t actually be healthful, right? So I always assumed that, healthwise, watermelon was at best neutral.

the perfect watermelon

It’s so sweet that it’s hard to believe it could actually be low in sugar. But it is. That makes watermelon the perfect health food in my book, because it sure doesn’t taste like it’s good for you.

Meanwhile, it’s high in vitamins A and C. Studies also suggest watermelon may lower blood pressure and reduce risk of cardiovascular disease. Plus the lycopene in watermelon could help protect the body from UV rays and cancer. Sign me up!

Watermelon… recipes?

It never occured to me to eat this summer treat any other way than the way I always had, no recipe required. And then I came across it in a salad. It was deee-lish! Now I’m all about adding it to all kinds of things. Here’s that original salad recipe:

Watermelon Salad with Mint and Crispy Proscuitto
(I substituted bacon for the proscuitto because that’s what I had on hand. And everything’s better with bacon.)

And here are a few more recipes, enough for a whole meal of watermelon:

Creamy Watermelon Smoothie (For this one, I sub honey and cream-top whole milk instead of the sugar and fat-free stuff. Decadent, I know.)

Watermelon Caprese Appetizer

Spicy Shrimp & Watermelon Kabobs

Watermelon Popsicles (Because, summer!)

watermelon shrimp kabobs

So what’s your perfect watermelon? What’s your perfect way to eat it? Share it with the rest of us on the Seasonal Roots Facebook page!

Kristin
Seasonal Roots member

ABOUT SEASONAL ROOTS

Since 2011, Seasonal Roots’ online farmers market has connected Virginia families with local family farmers who use sustainable, humane practices. Our veggie fairies – mostly moms and dads who believe in living better through scrumptious, healthy eating, being kind to animals, protecting the environment, and spreading joy – home-deliver freshly harvested produce, eggs, grass-fed dairy and meat, plus artisan fare. We empower our members to eat better and live better with more nutritious, flavorful food that’s good for us and good for the planet. More info at seasonalroots.com.

enjoying health fall seasonal produce2021 Seasonal Roots

The REAL cost of food

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Eating seasonally and locally helps reduce hidden costs now… and for future generations

What’s the real cost of food? Altogether, we Americans spend $1.1 trillion buying our food every year. But the real cost of food is even higher than that — three times higher!

That’s according to a report from the Rockefeller Foundation that was recently featured in The Washington Post.

So whether we know it or not, we’re not just paying for the food we buy. We’re also paying for hidden healthcare and environmental costs. Those costs are also being shouldered by businesses, food producers, and the government. Unfortunately, future generations will pay the price, too.

real cost of food for future generations

The bad news: “Our food system is broken.”

That’s what our Head Veggie Fairy Duane said way back in 2011 when he founded Seasonal Roots. That’s why he pioneered what was, back then, a new way of uniting Virginia communities with their local farmers — our home-delivered online farmers market.

duane - food system is broken

And the good news…?

So the good news is, each of us can make a difference by choosing to eat locally and seasonally! Here are some of the findings in the Rockefeller Foundation study…

Rising healthcare costs

The Rockefeller researchers studied 14 aspects of food production in the United States. That gave them the data they needed to add up what our food is really costing us.

One of the biggest hidden costs of our current food system is healthcare.

Before the 1950s, hunger and vitamin deficiency were both big problems. So the goal was to develop a food system that could get lots of low-cost calories and vitamins into a booming population. They didn’t realize that such a system would eventually fuel a boom in other health problems.

Most people now get plenty of calories and enough vitamins to get by. But it’s estimated that every year health problems linked to our modern diet cost us more than $600 billion! Those health problems include diseases like hypertension, cancer, and diabetes.

We could cut those yearly health care costs (and the suffering that goes with it) by $250 billion … if we could just get our rate of diet-related diseases down to the rates you see in countries like Canada.

Two things could help get us there:

  1. The food industry could develop healthier foods and limit how they market unhealthy foods.
  2. Each of us can make healthier choices about what and how we eat.

As individuals, we don’t have much control over the first. But happily, we can control the second!

eating locally eating seasonally

Impact on the environment

Industrial-scale farming and ranching can place serious burdens on the environment. We’re talking about greenhouse gas emissions, water depletion, and soil erosion.

And when industrial farming cuts down forests and plows up grasslands, it also reduces biodiversity. These practices destroy habitats and force animals, birds, reptiles, and insects into ever-shrinking wild spaces. When ecosystems become overcrowded and unproductive, they become unhealthy. And the damage doesn’t just hurt the wildlife. Pests and disease can become a problem for us humans, too, affecting our food supplies.

Each year in America, all these environmental costs add up to almost $900 billion.

Right now, if a farmer wants to switch to using more sustainable methods that are less harmful to the environment, the system isn’t set up to help. So improving how you farm is hard and expensive.

The system has to change, but that requires high level policy changes.

In the meantime, each of us can still make a difference: We can support farmers who are taking the initiative to become more sustainable on their own.

flores farm sustainable farming

Our sustainable farmers are reducing the real cost of food

At Seasonal Roots, we partner with local farmers like Gerardo Flores of G. Flores Produce (pictured above, left, with Sam, our farmer and artisan connector, on the right.) Our farming partners rely on sustainable, humane farming methods that are good for people, animals, and the environment.

To reduce the hidden (but real!) cost of food, our farmers are tilling as little as possible and using cover crops that help build healthy soil and prevent erosion. They’re practicing integrated pest management to reduce the need for pesticides. They’re rotating their livestock between pastures to allow the grass to recover naturally.

harmony hill farm sustainable farming

Some are turning to solar power for their electricity needs. They’re conserving water. Family farmers are often working land that has co-existed for generations with neighboring wild ecosystems.

And when nearby communities buy the food they grow and make, that food doesn’t have to travel far. That reduces its carbon footprint or “foodprint.”

eat locally eat seasonally to reduce the real cost of food

While eating farm fresh produce within days of harvest tastes great, it has a bigger impact. Simply by choosing to eat locally, season by season, you’re making the world a better place — now, and for future generations!

Want to learn more? Get more details from The Washington Post story.

Or take a deep dive into the Rockefeller Foundation’s full report.

ABOUT SEASONAL ROOTS

Since 2011, Seasonal Roots’ online farmers market has connected Virginia families with local family farmers who use sustainable, humane practices. Our veggie fairies – mostly moms and dads who believe in living better through scrumptious, healthy eating, being kind to animals, protecting the environment, and spreading joy – home-deliver freshly harvested produce, eggs, grass-fed dairy and meat, plus artisan fare. We empower our members to eat better and live better with more nutritious, flavorful food that’s good for us and good for the planet. More info at seasonalroots.com.

farm-fresh food lovers2021 Seasonal Roots

Why farm-fresh food lovers LOVE Seasonal Roots

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Don’t just take our word for it — check out what our members have to say!

(Got less than 2 minutes? Click here to watch our members talk farm-fresh food on the Seasonal Roots YouTube Channel.)

Nothing beats farm-fresh food. And once you have a taste for it, Seasonal Roots is the easiest way to get the freshest local food. Seasonal Roots members explain why.

hannah supports local farmers

“I first heard about Seasonal Roots from two local friends,” says Hannah, a Seasonal Roots member since 2020. “They told us how easy it was to order and that everything came right to your doorstep, and it was all fresh local food.”

Has Seasonal Roots lived up to those promises?

“Oh yes, above and beyond!  It’s fresh, it’s local, it’s high quality, and delicious.”

Taste the farm-fresh difference

“When it comes to having farm-fresh produce, it is just a world of difference,” says Erica, who’s been enjoying fresh local food from Seasonal Roots since 2016.

erica loves convenient home delivery

A busy mom, she found us through a quick Google search. She grew up with fresh produce from her grandparents’ garden. “I just love the fresh produce. Once you have it, and you taste the difference, you taste the freshness of the fruits and the vegetables — then buying grocery store produce, even organic produce from the grocery store, you still get that kind of filmy taste where they have sprayed it just to try to preserve the shelf life of it. So there is a huge difference.”

“I grew up on a farm,” Hannah recalls. How does Seasonal Roots compare? “The quality of the fruits and the veggies and the artisan foods is amazing.”

hamilton can taste the farm-fresh difference

Hannah’s husband Hamilton adds, “I had worked on her family farm for a summer, so I know the difference between store-bought groceries and right-from-the-farm groceries. And you can really taste a difference.”

Erica agrees. “I cannot eat grocery store carrots anymore just because I swear by these carrots that come from the local farms. They’re sweet. They taste fresh.” (So tell us how you really feel about the carrots, Erica!) She laughs, “The carrots are, like, out of this world!”

farm-fresh carrots

For Jo Anne, who’s also been a member since 2016, her fave is greener: “Kale for my juices.”

jo anne enjoys farm-fresh produce in season

As Jo Anne sorts through her freshly delivered box of goodies she sighs, “Beautiful, my box is always beautiful. I always get whatever’s in season. Never disappointed.” She holds up a green and white bouquet of spring onions. “Mmmm, yummy!”

jo anne's box of fresh local food

Hannah’s fave? “I love the hydroponic lettuce that comes from the hydroponic farm. And the fresh farm eggs. They are so delicious! Better than Costco.”

hannah's daughter loves fresh local yogurt

Hannah and Hamilton’s little one chimes in: “I like strawberry yogurt!”

Convenient online ordering plus home delivery of farm-fresh food

“It’s convenient that it’s just delivered to my door,” says Erica. “I have small kids and we have a busy schedule, always on the go. And so if I don’t have to worry about going to the farmers market or going to the grocery store, then that’s just one less thing. That is off my list.”

home-delivered farm-fresh food

Neighborhood Market Managers provide personalized customer care

Hannah says, “We love our Market Manager who delivers our food. She’s become a friend.” She turns to her daughter. “Do you like it when the Veggie Fairy comes?” The answer is a definite, “Yeah!”

Erica explains the advantage of knowing exactly who’s dropping off your food. “She writes me these little, I call them little love notes — updates if something’s missing, or she swapped something out or she put a little extra peppers or something like that in my box.”

According to Jo Anne, “I have the best Veggie Fairy ever.” (Everyone says that!) “Really, you can always count on the freshness. And guaranteed, too. If something isn’t right, you make a phone call — they WILL make it right.”

farm-fresh food delivered with personalized customer care

Erica concludes: “Having someone that cares, someone that is coming and delivering produce to your family, that is just everything.”

(Discover what neighborhood Market Managers have to say about Seasonal Roots)

Supporting local farmers is a win-win!

Part of the reason Hannah joined was because of where she grew up. “I grew up on my family’s farm. So when we moved down here I wanted to support the local farmers.”

Jo Anne points out, “It tastes different from the grocery store, because it IS much fresher. You’re also supporting the local farms. So it’s a win-win situation!”

erica's box of farm-fresh produce

Hamilton sums it all up: “If you’re looking for higher quality, this is the way to go.”

ABOUT SEASONAL ROOTS

Since 2011, Seasonal Roots’ online farmers market has connected Virginia families with local family farmers who use sustainable, humane practices. Our veggie fairies – mostly moms and dads who believe in living better through scrumptious, healthy eating, being kind to animals, protecting the environment, and spreading joy – home-deliver freshly harvested produce, eggs, grass-fed dairy and meat, plus artisan fare. We empower our members to eat better and live better with more nutritious, flavorful food that’s good for us and good for the planet. More info at seasonalroots.com.