Cozy up to these 4 fall foods

The view out of my window has definitely changed to hues of golden yellow, orange and red.

The stands at the market are also changing. And while there are still tomatoes, peppers and eggplants, fall produce is starting to emerge and cooler nights and mornings mean soups are just around the corner.

Here’s what to enjoy in this fall season:

Winter squashes: My stand-by favorite is Butternut, but I discovered Delicata last year and with its thin edible peel is much easier to chop and roast. The yellow/orange flesh is high in vitamin A which is good for your immune system, eyes and skin.

Dark leafy greens: Chard, kale, collards, and arugula all come into their peak in the coming months. I like to wilt chard into soups or curries just at the end. This adds another dose of green veggies and makes them mild for picky eaters. The dark leafy greens are full of antioxidants and deliciously rich with nutrients helpful with hypertension, cancer, and diabetes (to name a few)!

Woody herbs: Sage, rosemary and thyme are the herbs of the season. All go well with squash and roast meats. A handful can go inside a roast chicken to perfume it with flavor. These herbs are full of essential oils that are anti-microbial without leading to resistance. Any herbs that are getting a bit shabby can go in a steam inhalation if you’re congested or for a quick 10 minute facial:

• Boil a quart of water in a big pot

• Add handful of herbs (thyme, sage, rosemary or any combination of those)

• Tent yourself with a towel and inhale the herbaceous steam for about 10 minutes

Apples: are full of antioxidants and good for the brain, heart and immune system and lower the risk of type 2 diabetes. The best way is to eat them whole so you get the fiber and pectin that help bind up toxins and promote normal digestion.