As we move deeper into fall, the farmer’s market is overflowing with hearty, colorful produce — apples, squash, root vegetables, and leafy greens. It’s the perfect time to make the most of the season’s bounty and prepare nourishing foods to enjoy through the colder months ahead.

Roast, Puree, and Preserve

‍Fall vegetables like carrots, squash, and sweet potatoes are perfect for batch cooking. Roast them with olive oil, garlic, and herbs, then puree into a comforting soup base or freeze in portions to add to stews later. You can even roast and freeze squash cubes to reheat all winter long for quick, cozy meals.

Apples to Applesauce

Apples are a fall staple — rich in prebiotics and polyphenols that support gut health. Enjoy them fresh with almonds or cashews, or make your own apple sauce (kids love it, and you control the sugar). You can also bake an apple crumble with nuts and cinnamon or create a tangy apple chutney to complement your Paleo dinner.

Ferment for Flavor and Longevity

‍Pickling, canning, and fermenting are timeless ways to extend the life of your produce — and they do more than just preserve food. These traditional methods fill your creations with beneficial probiotics that support digestion and immune health (especially helpful as cold and flu season approaches). Late-fall produce like cabbage, carrots, green beans, or even peppers (for a homemade fermented hot sauce!) work beautifully for fermenting.

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Want to learn more? Check out Heal Your Gut with Fabulous Fermented Foods.