As the air cools and leaves begin to turn, Eastern North Carolina’s fields are bursting with some of fall’s most beloved flavors. From bright orange pumpkins to earthy sweetpotatoes and crisp leafy greens, October brings cozy flavors to your table. Look for the following seasonal foods at your local grocery store or farmers market!
Sweetpotatoes - Did you know that North Carolina is ranked #1 in the nation for sweetpotatoes? Thanks to our climate and sandy soil in this part of the state, conditions are perfect for growing this fall favorite. In order to get the most health benefit from sweetpotatoes, be sure to eat it with the skin. Fun fact: Sweetpotatoes (Ipomoea batatas) is one word because it is a noun, not an adjective. The one-word spelling was officially adopted by the National Sweetpotato Collaborators in 1989.
Pumpkins - Pumpkins are more than just decorations. Roasting, soups, muffins, oh my! There are hundreds of varieties of pumpkins. We can’t forget that this is the time of year when everything is pumpkin spice flavor. Lean into your love of pumpkin, because they are full of fiber, vitamin A, C, E, and so much more.
Leafy Greens - Lettuce is so easy to grow on your own, and once you get a taste of your own hard work, you’re unlikely to want grocery store greens again! Leafy greens thrive in cool weather, and if you start seeds several weeks apart, you will be able to enjoy fresh greens all season long. When planting lettuce, sprinkle seeds on top of the soil and then give them a spritz of water without covering them with soil. Lettuce is unique to other seeds where they need light to germinate, so covering them with soil will drastically reduce your germination rate.
If you’re feeling up to the challenge, consider starting a mini garden this season. It is a great way to learn where your food comes from and gives you self-confidence. I love when I can go out to my garden and pull some peas from my plants while thinking, “I grew that!” Look for Free Seed Libraries at your local library or extension office to get a free start on your garden.Roasted Pumpkin Seeds
- After carving a pumpkin, clean the seeds under cold water
- Let seeds dry out in a single layer on a pan
- Heat oven to 350
- Cook for 10 - 20 minutes, until golden brown on the edges. Check often as smaller seeds will cook quickly
- Remove seeds from the oven and sprinkle salt and pepper, or your favorite seasoning to taste
