October Produce Guide + Recipe
Summer has officially turned into fall and it’s time to transition to seasonal produce that’s going to bring you 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 actually directly prevent night blindness by improving the cells responsible for low-light vision. Apples are incredible for reducing inflammation and your cholesterol levels. All winter squashes are great for boosting your 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 can add an extra layer of nutrition to this comforting Asian rice porridge. Activated or sprouted rice is rice that has been soaked and allowed to sprout, which can enhance its nutrient profile and digestibility. See how we created this dish below:
Butternut Squash Congee
Prepare Activated/Sprouted Rice:
If you haven't already, activate or sprout your rice by rinsing it thoroughly, and soaking it in water and apple cider vinegar for 8-12 hours.
Saute the Aromatics:
In a large pot or Dutch oven, heat olive oil over medium heat. Add the minced garlic, grated ginger, and sliced leek. Sauté for a few minutes until fragrant and the leeks are soft.
Cook the Squash:
Add the diced butternut squash to the pot and sauté for another 5 minutes, stirring occasionally.
Add the Rice and Broth:
Stir in the activated/sprouted rice, and then pour in the vegetable broth. Bring the mixture to a boil.
Simmer with Spices:
Reduce the heat to low, cover the pot, and let the congee simmer for about 30-40 minutes, or until the rice is soft and the butternut squash is tender. Stir occasionally to prevent sticking.
During the last 10 minutes of cooking, add the freshly grated nutmeg and ground cinnamon. These spices will infuse the congee with a delightful aroma and warm, cozy flavor.
Season and Serve:
Season the congee with salt and pepper to taste. Adjust the seasoning as needed.
Ladle the butternut squash congee into bowls, and top each serving with your choice of toppings, such as chopped green onions, toasted sesame seeds, or a touch of chili oil and rosemary simple syrup
Enjoy:
Serve the butternut squash congee with fresh nutmeg and cinnamon hot, and savor the rich, aromatic flavors of this nutritious and comforting dish.
The rosemary simple syrup will add a subtle herbal sweetness with a hint of rosemary aroma, complementing the savory and spiced flavors of the congee.
Embracing the early fall produce by incorporating it into your meals can allow maximum benefits aligned with the season. Don’t forget to check your local farmers markets so you can source your fresh and organic ingredients to make the best of fall’s bounty.