Fall is a wonderful season. The summer’s heat tempers, the air turns brisk. Trees turn into great canopies of yellow, orange, and brown. And if the oppressive heat of August and September had turned everyone indoors, the mild days of a welcomingly-warm sun, throughout October and into November, should invite everyone back outdoors to enjoy the seasonal changes before the impending cold of winter. When you do come back indoors, however, the seasonal table fare is both splendid and rich in nutrients.
There are few seasonal foods celebrated more than pumpkin. Pumpkin pie is the most obvious choice, and for a good reason: pumpkin pie is absolutely delicious. And because it’s so delightful, pumpkin pie has become traditional holiday time table fare for many. Yes, pumpkin has other uses, and these uses go above and beyond the commercially-purchased spiced-with-pumpkin pumpkin lattes. You can purchase a pumpkin, use both its seeds and flesh, and create incredible table fare with both.
The seeds are simple to remove—although the process of removing the seeds from the innards is tedious and slightly time consuming—dry and then roast. The seeds are great over salads, as snacks, etc. And then the flesh can be baked in the oven, scooped out from the pumpkin, then pureed and added to numerous dishes. Best of all it’s loaded with nutrients and vitamins.
Cabbage doesn’t have nearly the seasonal cred that pumpkin has, and that’s unfortunate because a cabbage is cheap and simple to find, and it can be added into numerous dishes to add valuable nutrients and vitamins. Simple uses for cabbages are in soups and stews, but it can equally hold its own in a casserole with sausage. If you need nutrient dense foods and you are on a specialized diet that restricts carbs, then a cabbage leaf is a terrific substitute for a tortilla, and, while it may not taste like a tortilla, its milder flavor will not overpower the taco-type toppings.