Author: Katherine Shaw

Katherine Shaw

Crowded pumpkin field ready to harvest on a cloudy Autumn day

It’s Pumpkin Season!

This large, orange fruit (yes- fruit!) is typically associated with autumn and the Halloween and Thanksgiving holidays. Pumpkins always remind me of cooler temperatures, changing leaves, and time with family and friends. Not only are pumpkins a fall staple in the United States, but they are also full of nutrients and are being used as flavoring in more and more food products. Read more to find out how pumpkins are harvested and how you can use them in some of your favorite dishes this season!

Asparagus!

Asparagus is known for it’s rich, succulent flavor and has been seen as a delicacy since ancient times. This vegetable is packed with vitamins and antioxidants. Asparagus is best consumed during the spring months (April-May), when its stalk is nice and strong. Make sure you hurry and eat your asparagus- it has a short season and deteriorates quickly after picking!

Strawberries

Did you know that the United States is the world’s largest commercial producer of strawberries? The U.S. produces 3 billion pounds of strawberries per year! Fresh strawberries are characterized by their red color, juicy texture, distinct aroma, and sweet, fruity flavor. Since there are over 500 varieties of strawberries grown worldwide, you can easily buy strawberries year-round.

My Favorite Food, Carrots!

Carrots have always been my favorite food because they are versatile and an easy, on-the-go snack. Not only do I love munching on carrots and hummus, but this vegetable also provides my body with essential nutrients to keep me healthy. Here’s why I think carrots are the ultimate super food, and maybe you should too!