Now that the temperature has begun its yearly decline in most areas, farmer’s markets, produce stands, and gardens are becoming a bit more scarce. But, don’t give up on fresh, local produce just yet!
Whether you are an experienced gardener or have never touched gardening tools, why not spice up your Lean & Green meals with your OWN homegrown vegetables?
However, not just any vegetable will survive the cooler temperatures. Try planting some of these delicious vegetables this fall to incorporate into your meals:
Kohlrabi. A great source of vitamin C, folic acid, calcium, and fiber. On the Optimal Weight 5&1 Plan®, enjoy a ½ cup serving, raw or cooked!
Radishes. These red bulbs can be harvested within 30 days and are high in vitamin C. They are also one of my favorite low-carbohydrate vegetables to choose from, so enjoy a ½ cup serving size on the Optimal Weight 5&1 Plan!
Turnips. Turnip roots are an excellent source of vitamin C and are low in carbohydrates. But, did you know that you can even eat the leaves? Turnip leaves actually have an excellent source of vitamins A and K and folate.
Mustard Greens. These yummy greens are a great source of fiber, folate, manganese, and vitamins A, C, and K. Along with being low in carbohydrates, mustard greens are yet another great vegetable that is harvestable within 30 days of planting. As an added bonus, they add a naturally peppery taste to food! Why add pepper when you can just eat more mustard greens?
Kale. A cabbage family member, kale is high in both vitamins A and C. It is also a good source of calcium and potassium and one of the moderate carbohydrate greens on the Optimal Weight 5&1 Plan. The serving size for kale is a ½ cup.
Vegetable gardens have other benefits than just the healthy vegetables that they produce. They are also a source of beauty and tranquility, along with a great healthy activity.