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Here comes fall, and with it tasty fall and winter vegetables, like the parsnip! Parsnips are a tasty treat alone and can also provide natural sweetness to dishes. Parsnips are relatives of the carrot, ranging from a pale yellow to off-white hue. It is no coincidence that many dishes include both carrots and parsnips, as they do complement each other nicely.

Parsnips are rich in vitamins C and K which are both vital to healing processes. They also contain potassium for heart and muscle health, folic acid for cell generation, and fiber to aid in smooth digestion.

Like other root vegetables, when choosing your parsnips, make sure that you pick those that are firm and crisp. Avoid parsnips with moist spots and many hair-like rootlets. Store parsnips in your refrigerator crisper up to 2 weeks or on the counter top 1-2 days if you plan to prepare them sooner. Remove green tops if still attached prior to storage, as they will draw in moisture.

Pro tip: Larger parsnips tend to have a tough core and are over-mature. They are most tender at about 8 inches in length and can reach 20 inches!

Parsnips can be a healthy snack choice with hummus, roasted with carrots, mixed into a salad as a side, or the perfect addition to a mixed dish such as stew or shepherd’s pie.

Here is a recipe that incorporates parsnips and will warm you up just as that cold weather rolls in!

Did you know that the eggplant is a member of the potato family? These vegetables come in many colors and sizes and have quite a few health benefits; they can be purple, green, white or striped and range from the size of a golf ball to a football!

Eggplants are a rich source of fiber, which can aid in digestion and in helping to keep you full. They also contain vitamin C and vitamin K, both of which help with the body’s healing processes. They are rich in potassium, which supports heart health, as well as magnesium for bone health. Eggplant also contains folate, which is important for women of child-bearing age. In fact, many useful medicines were derived from the same family as the eggplant. Additionally appealing is their low-calorie count-one cup of eggplant is just 20 calories! Many people use eggplants as a meat substitute in recipes. Any eggplant parmesan fans out there?

When picking out an eggplant, it is important to note that you should choose eggplants that are heavy for their size-these have the substance you are craving for minimal calories! Also avoid those with cracks or blemishes, as they may be older.

Pro tip: If you are looking for sweeter, more tender eggplants, choose the smaller ones. You should also make sure to store eggplants in the refrigerator crisper drawer if not preparing them right away and use them within 5-7 days.

Since eggplant is a summer harvest vegetable, one of the best ways to prepare it is on the grill!

Sugar snap peas are one of the two varieties of pea pods. Unlike their flat snow pea counterpart – snap peas have plump pods containing juicy peas inside. Snap peas have a string along their edge that can be removed by holding the leafy stem and pulling from end to end.

Each one cup serving contains 35 calories and 2 grams of fiber. They are a good source of vitamin C, potassium, magnesium, and folate.

When food shopping – look for pea pods that are firm, plump, and bright green in color. They should be stored in the refrigerator. Snap peas can also be purchased frozen and steamed before use. The nutrition content is identical in frozen vegetables. The best part is they last a year in the freezer instead of a week or two like they would in the refrigerator.

Here are our favorite ways to use them!
– Add to a stir fry with chicken or shrimp and mixed vegetables, serve with 1/2 cup brown rice.
– Boil for 3 minutes and immediately immerse in ice water. Serve with 2 tbsp hummus.
– Mix into to a quinoa or mixed green salad for a crunchy addition.

Asparagus is a spring growing vegetable that you’ve probably started to see at your local farmers market or inside CSA boxes. This stalky vegetable will bloom typically from April to June. You will see green varieties more often but there are also white and purple varieties available as well.

Stem thickness can indicate the age of the plant. Thinner stalks tend to be younger and less woody where as thicker stalks are older and tend to have a woody top layer. Asparagus is very versatile and can be eaten in numerous ways. It can be chopped into 2 inch pieces and mixed into a stir fry, baked into a quiche, or cooked into a soup. The stalks can also be left long and lightly seasoned, then cooked on the grill a or roasted in the oven with garlic and lemon.

And now to the answer to the question you’ve all been thinking: “Why does my pee smell after eating asparagus?”. Asparagus contains a chemical called asaparagusic acid that when consumed, converts into a a sulfur containing molecule which convey’s an unpleasant scent. These sulfuric molecules are volatile which allows them to vaporize and travel into the
air and into your nose!