Especially here in Germany, where we really get to live through all the seasons, you feel the month of October. The most beautiful days are those in which you have beautiful blue sky sunlight while feeling the underneath cold slowly crawling in. Leaves are falling from the trees covering the earth in the most beautiful, vibrant shades of yellow and red. This type of fall I love. But to paint a full picture here, October can also mean dark, cold moody days in which you dream of the Latin T-shirt weather winter. :)
Anyways, let's be grateful for what we have and take a look at what the moderate climate has in store for us in October. Are you ready? Then let's read on.
As you know, I am a true fan of eating fresh and seasonal. The colors of seasonal fruits and veggies are so vibrant, the flavors are incredible and of course, let's not even mention the nutrient profile of freshly harvested apples vs. the ones that have been laying in the storage cellar for almost a year. But enough advertisement for "going all seasonal" - Let's explore the freshly available produce of October:
4. Green Beans
5. Broccoli / Romanesco
6. Butternut Pumpkin
7. Hokkaido Pumpkin
10. Spring Onion
15. Sweet Potato
16. Celery / Celery Root
19. Red Bell Pepper
20. Radish / Pink Radish
21. Beet Root
22. Cabbage (Chinese, Red, White, Pointed Cabbage)
22. Brussel Sprouts
Dill, Chicory, Tarragon, Mint, Rosemary, Thyme, Chive, Basil, Purslane, Radicchio, Pak Choi, Leaf Lettuce, Arugula, Romanesco, Iceberg Lettuce, Spinach, Endive, Cress*
Chanterelles, Champignons, Porcini, Shiitake, King Oyster Mushroom
All of the above-mentioned veggies and fruits should be freshly available either at your close-by farmer's market or at the veggie aisle of your neighborhood supermarket.
* Note on cress & microgreens: Cress and other microgreens can be grown indoors all year round.
**Note on mushrooms: Most of the other mushrooms are cultivated indoors and therefore available all year round.
For our grandparents, October was a month of preparation. I still remember my grandmother harvesting her own potatoes, apples, and pears and storing them all in her little basement for the winter season. Her basement was a little paradise, filled with ferments, condiments, and raspberry jam.
Today, we outsourced the tasking of "prepping ourselves for the cold winter months" to industry service providers who preserve apples, carrots, onions, and potatoes for us so we have them readily available on the supermarket aisle all year round.
As you will see in the next months, this category will have its "revival" and will become highly important for a balanced diet. For October though I'd say, let's enjoy what we have freshly available (see chapter above).
If you want to go all seasonal, this is your dish: This creamy butternut pumpkin recipe with black quinoa, caramelized leek & beetroot and a super crunchy topping brings you the colors and flavors of fall. Plus don't worry, it looks fancier than it is. The pumpkin cream is pretty easy to prep - so are all the other individual components. Ready to try, then click here.
Pumpkin, sweet potato, apple & pear are all in season now and bring incredible, vibrant flavor to the table. Here are some of my favorite seasonal recipes.
I hope I could inspire you with this article to befriend the veggie aisle of your nearby supermarket or, if accessible, potentially even visit a nearby farmer's market and purchase a seasonal Hokkaido or Butternut pumpkin for a delicious pumpkin oven-roast recipe or pasta dish. As always, I would love to see your flavorful, seasonal creations and repost them on my social channels. So make sure to tag me on Instagram, Pinterest, Youtube or Facebook.
Besides, if you have any feedback for me, questions with regards to this post, my recipe or if you just want to say "hey", comment below or shoot me a personal message through my contact form.
Love & Plants, Karo