October Produce Guide + Recipe

Summer has officially turned into fall and it’s time to transition to seasonal produce that brings the most nutrition in this cooler season. We’re so excited for the pumpkin, apples, persimmons, shallots, figs and much more! Fall produce is great at improving eye health and immunity — exactly what we need as the nights grow darker and colder. Pumpkin can directly prevent night blindness by improving the cells responsible for low-light vision; apples reduce inflammation and cholesterol; and all winter squashes boost immunity with their Vitamin A content.

We recently used butternut squash as our first warm fall dish — butternut squash congee with activated or sprouted rice for an extra layer of nutrition and digestibility. Here’s how we made it:

Butternut Squash Congee

1. Prepare activated/sprouted rice: rinse thoroughly and soak in water and apple cider vinegar for 8–12 hours.
2. Sauté the aromatics: in a large pot, heat olive oil over medium heat. Add minced garlic, grated ginger, and sliced leek; sauté until fragrant and the leeks are soft.
3. Cook the squash: add the diced butternut squash and sauté another 5 minutes, stirring occasionally.
4. Add the rice and broth: stir in the rice, pour in vegetable broth, and bring to a boil.
5. Simmer with spices: reduce heat to low, cover, and simmer 30–40 minutes until the rice is soft and the squash is tender. In the last 10 minutes, add freshly grated nutmeg and ground cinnamon.
6. Season and serve: season with salt and pepper. Ladle into bowls and top with chopped green onions, toasted sesame seeds, or a touch of chili oil and rosemary simple syrup.

The rosemary simple syrup adds a subtle herbal sweetness that complements the savory, spiced flavors of the congee.

Embracing early fall produce in your meals lets you reap maximum benefits aligned with the season. Don’t forget to check your local farmers markets to source fresh, organic ingredients and make the best of fall’s bounty.

With love,
Chelsey Harlien