Fall doesn’t have to mean the end of fresh, healthy produce! Spice up your Sukkos with seasonal picks that pack a healthy punch.
Detoxify with sulfur compounds, boost your fiber intake and pack in vitamins C and K.
Perfect for roasting, or for hearty soups, winter squash is high in fiber and full of vitamins A, C, B6, folate, vitamin K & potassium.
With a wide variety of flavors to please every palate, apples are a classic fall cooking staple. For those in the New York area, Macoun apples are a sought after choice. Apples are high in fiber, full of antioxidants and make a great dessert.
High in antioxidants, vitamin C and folate, pomegranate arils make a great addition to salads, grains and beverages.
One of the seven sacred species of Eretz Yisroel, dates are a low fat treat that are a good source of fiber and potassium.
Use it in place of vinegar or lemon juice in salad dressings and get a dose of lycopene, vitamin C and pectin (which may help lower cholesterol).
These tiny tart berries pack a punch with one of the highest levels of antioxidants per serving and are a great garnish in salads and grain dishes. Cranberries can help lower the frequency of cold and flu symptoms, making it a great choice for the impending fall/winter season.
A milder cousin to the onion, leeks are packed with flavor and full of vitamins and antioxidants, as well as compounds that can aid in heart health.
For instructions on how to check cabbage, please see the OK Kosher Vegetable Checking Guide, or in the iOS and Google Play app stores.