By Joy Pape
November is New York’s local harvest month, which focuses on seasonal vegetables. Many of these vegetables are my favorites and also my picks for you this month: Brussels sprouts, broccoli, beets, cabbage, carrots, cauliflower, and collard greens.
Make sure you select vegetables that are especially deep in color. The deeper color usually means that they are packing more vitamins and are, therefore, healthier. And, yes, this includes cauliflower, which you may find to be orange or purple.
All of these vegetables vary in price, depending on where and when you buy them, but they should be cheaper now than when not in harvest. Buy them now, eat them fresh, and can or freeze some for the winter! Oh, and don’t forget to use them for vegetable soup.
Here is a Thanksgiving tip: Boil some leftover turkey or turkey bones in water and add some of these seasonal vegetables. You can also freeze the soup for the upcoming cold days when nothing satisfies like a bowl of hot soup.
Until next month…ENJOY!
Joy Pape is a Nurse Practitioner at the Weill Cornell Comprehensive Weight Control Center. She resides right here in the West Village and has her own practice in the neighborhood.
