Green Options

Nestle, who owns 85 percent of the pumpkin canning crop, apologized last week for a looming shortage on the classic Libby’s 100% Pure Pumpkin and Libby’s Pumpkin Pie Mix filling. This year’s harvest was smaller than expected thanks to heavy rains and saturated farm fields in the Midwest.

One of fall’s brightest crops can also be a bright spot in your diet. Dr. Helen Lee of Chicagohealers.com outlines the health benefits of nutrient-rich pumpkins, giving you six great reasons to indulge in pumpkin pie, seeds, soup or other pumpkin dishes. For an extra eco and healthy twist, choose organic pumpkins canned or whole.

1. Pumpkins provide a healthy dose of vitamin C and E, immune-boosting zinc, potassium and magnesium, all of which help support organs including your kidneys, bladder and prostate.

2. They also boast beta and alpha carotenoids, antioxidants that can help prevent cell damage.

Winter veggies usually get short shrift, but there are many reasons to savor them. They add loads of vitamins and nutrients to our diets, do wonders for our immunity, and are wonderfully versatile. Plus, eating seasonally is eating green: as it takes us back to the old days of eating only the freshest available products, it’s a more sustainable eating model and it’s better for reducing our carbon footprints.

Here’s my guide to making the most of these five fabulous winter veggies:

1. Play Squash

I actually look forward to winter just for its squash varieties. Acorn, banana, butternut, spaghetti, delicata, hubbard, sweet dumpling, buttercup, and turban squashes—not to mention pumpkin—add a colorful and sweet accent to your plate. Plus, they are among the healthiest types of complex carbohydrates (the best kind of carbs), with high fiber, vitamin A, and vitamin C content. Roast ‘em, mash ‘em, or slow cook ‘em into a heaping bowl of soupy goodness for the perfect warm winter meal.

With the Thanksgiving Holiday just a few days away, you are probably focusing on how to have a green Thanksgiving. I have enjoyed reading tips and ideas from around the Green Options network and the blogosphere. Here are some of my favorite green Thanksgiving posts.

We’ve all had pumpkin pie and it seems everyone has a favorite recipe or variation of it, but what about when you want to eat seasonally, but aren’t craving sweets? Here are 10 pumpkin recipes to satisfy your savory side and take advantage of the current farmers market bounty.

Seasonal food is plentiful right now, much of it in the shape of squashes and gourds. Last night I took a page (literally) out of Barbara Kingsolver’s recent book, Animal, Vegetable Miracle. Ever since I read the chapter on smashing pumpkins, I knew I had to try the pumpkin soup experiment.

For the uninitiated, she took on the task of making pumpkin soup in the actual pumpkin. She describes the culinary feat in detail, including the collapse of the shell when she attempted to serve the soup!

Even those who cannot commit to an extravagant chocolate creation or a rich fruit dessert will find solace in the satisfying sweetness and texture of this simple and moist dessert.

This cake has the texture of a quick bread and the autumn flavors of pumpkin and “pumpkin pie” spices. Pumpkin is one of those tastes that you either love or hate. This cake is designed so there is no doubt that you are eating pumpkin.

After spending my first autumn surround by the amazing micro-climates of the Rogue Valley of southern Oregon, I was inspired to give the classic potato gnocchi recipe my own twist by adding roasted squash along with the roasted potatoes. Just like other dumplings, the key to making gnocchi is to make sure that the dough isn’t too sticky and that you don’t over mix or over knead the dough.

In Alexander Dumas’ distinguished Grand Dictionary de Cuisine, he includes directions on how to cook an elephant. For many people, elephant cookery is less daunting than dealing with the large category of winter squash.

Winter squashes (member of the Cuburbita family that includes cucumbers and melons) come in a plethora of varieties, shapes, sizes and colors. Despite their outward differences, winter squashes, with few exceptions, are all handled alike, at least for cooking purposes.

Winter squash can be baked whole, peeled for purées and soups, cut in half and stuffed, dried, candied or sautéed. Winter squashes are in season from September through March and can be stored in cool (50°F, 10°C) dark, and rather dry (>65% humidity) place for several months.

I love the smell of fall.

Dried leaves, roasting chilis, woodsmoke, and the aroma of fresh-baked cookies… Mmmm…

During harvest season, when we go to the Farmers Market, we make sure to stock up on pie pumpkins, butternut, red kuri, acorn, and spaghetti squash. Some go into savory dishes, like a soup or stir fry, and the rest go to feed my sweet tooth. Yes, vegetable cookies…

Now that we are just past the autumnal equinox, it is time to shake up your beauty routine to adjust for the cooler months coming. The fall is a time of change. Making small and subtle changes now will help you look and feel your best this season. Here are some Fall beauty tips that are easy to incorporate into your routine.