Fall Harvest of the Month
September - Broccoli & Cauliflower
Broccoli and cauliflower are both members of the Brassicaceae family, which also includes Brussels sprouts, cabbage, kale and radishes. We eat the flower buds of the plant before they bloom; the stalks are also edible, but have a tougher texture.
Reading Recommendations
- Monsters Don’t Eat Broccoli, by Barbara Hicks
- The Boy Loved Broccoli, by Sarah A. Creighton
- The Vegetables We Eat, by Gail Gibbons
October - Kale
Kale is a member of the Brassicaceae family, also known as the cabbage family, along with broccoli, Brussels sprouts, cabbage, cauliflower and kohlrabi. It originated in the Mediterranean region and was brought to the United States from England in the 17th century. Kale is a very hardy plant; it can withstand frosts and snowfall, making it an excellent staple food in the winter months.
Reading Recommendations
- Captain Kale and the Super Foods, by Amy Roth
November - Sweet Potatoes
Native to Central America, the sweet potato is not related to potatoes but instead is in the same family as morning glory. Sweet potatoes are very popular in the southern United States, and have been grown in that region since the 16th century. Although often mistaken for the yam, sweet potatoes are more flavorful and less starchy than yams.
Reading Recommendations
- Little Sweet Potato, by Amy Beth Bloom
- Sweet Potato Pie, by Kathleen Lindsey