Load up on fall veggies

The season of yellow and orange leaves and vegetables is upon us. Potatoes, onions and pumpkins abound – and what a wonderful thing it is. Most fall vegetables are notorious for storing well as long as they are kept in a cool, dry place – like your basement or the back of your pantry. Onions and potatoes are particularly well known for their lengthy shelf life, and there are plenty of autumn-inspired recipes for their use.

Orange and yellow vegetables like carrots, sweet potatoes, yams and winter squash are loaded with vitamin A and beta-carotene. These nutrients are vital to keeping your eyes healthy. They are also great anti-aging nutrients that strengthen your immune system and are believed to fight off the development of cancerous cells. They’re also rich in antioxidants. Orange and yellow vegetables tend to be pretty good sources of fiber too – which will help keep you full and sated and will stabilize your blood sugar.

It’s also a great idea to eat seasonally! Seasonal veggies are more likely to be grown nearby, and are generally more nutritious than vegetables that are grown out of season. Plus, they’ll taste better, too.

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