By Katie's Conscious Kitchen
By Katie's Conscious Kitchen
Fall is a period of building. Our activities are winding down and we’re looking towards preserving and storing our harvest for the months ahead, as the weather cools. We collect squash, onions, garlic, potatoes and pumpkins of all kinds and colors. We also add in more warming spices, such as cinnamon, cumin, cayenne, and black pepper. The gardener knows that the fall garden is reminiscent of the spring garden, and we plant similar foods such as: radishes, turnips, herbs, carrots, and spinach. Kale and collards overwinter well into the cooler months. We begin to eat more greens to sustain us, as well as deep orange hues that offer vitamin C and beta carotene for immune support. Grains come back in the picture as well, since they tend to warm us up when we feel cold. We now have storage fruits like apples, pears and the beginning of persimmons. It’s beginning to slow down a bit, and we build for the next season.
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