Fall Fuel: Fast, Flavorful, Fit

Seasonal Stars: New England’s Fall Veggie Lineup

Fall in New England isn’t just about foliage—it’s prime time for nutrient-dense, seasonal vegetables. Eating seasonally is more than a trend; it’s a sustainable, delicious, and health-supportive way to fuel your body.

Current Clients: Don’t forget to stop by the front desk to pick up your monthly recipe pack—four balanced, flavorful dishes to keep your meals fresh this month.

What’s in Season Right Now?

Keep an eye out for these local favorites at farmers’ markets and grocery stores:

• Butternut squash – Packed with vitamin A and fiber
• Brussels sprouts – Loaded with vitamin C and antioxidants
• Kale & hearty greens – Excellent sources of iron and calcium
• Sweet potatoes – Full of complex carbs and beta-carotene
• Cabbage, carrots, beets, parsnips – Great for roasting and soups
• Apples & pears – Fiber-rich and perfect for snacks or salads
  

Why Eat Seasonally?

• Better Nutrition – Produce picked at peak ripeness delivers more vitamins and minerals
• Lower Cost – In-season items are more abundant and budget-friendly
• Eco-Friendly – Reduced transportation means a smaller carbon footprint
• Community Support – Purchasing local keeps your food dollars close to home
  

Where to Shop Local This Fall

• Farmers’ Markets: Belmont Farmers' Market (Thursdays through October)
• CSAs: Belmont Acres or Waltham Fields Community Farms
• Local Grocers: Look for “local” or “grown in MA/NH/VT” signage
• Pick-Your-Own Farms: A fun weekend activity and a way to get the freshest produce

Pro Tip: Buy extra now and freeze seasonal veggies to enjoy all winter long.

Macro Monster Recipe: Autumn Harvest Turkey & Roasted Veggie Bowl

Seasonal Highlights

This hearty, balanced bowl features butternut squash, Brussels sprouts, and kale—three nutrient-packed fall staples you’ll find everywhere right now.

Macros (per serving – recipe makes 4):

Calories: 410 • Protein: 38g • Carbohydrates: 28g • Fat: 17g • Fiber: 8g

Ingredients

• 2 cups butternut squash, peeled and cubed
• 2 cups Brussels sprouts, trimmed and halved
• 1 tbsp olive oil
• 1/2 tsp sea salt
• 1/4 tsp black pepper
• 1/2 tsp ground cinnamon (optional, pairs well with squash)
• 3 cups kale, de-stemmed and chopped
• 1 tsp olive oil
• 1 clove garlic, minced
• Squeeze of lemon juice
• 1.25 lbs lean ground turkey (93% lean or leaner)
• 1/2 tsp dried thyme
• 1/2 tsp dried sage
• Salt and pepper to taste

Instructions

1. Preheat oven to 400°F (200°C).
2. Toss squash and Brussels sprouts with olive oil, salt, pepper, and cinnamon. Spread evenly on a baking sheet.
3. Roast for 25–30 minutes, flipping halfway, until golden and tender.
4. In a skillet, cook ground turkey with thyme, sage, salt, and pepper until browned and fully cooked (about 8–10 minutes).
5. In a separate pan, sauté garlic in olive oil, then add kale and cook until just wilted. Finish with lemon juice.
6. Assemble each bowl with a base of sautéed kale, topped with roasted veggies, ground turkey, and optional quinoa.

Nutrition Tips from the FT Team

• Optional finish: Add a drizzle of balsamic glaze or a spoonful of plain Greek yogurt for extra flavor and protein.
• Lower fat? Swap olive oil for cooking spray and use 99% lean turkey
• Need more carbs? Double the squash or add sweet potatoes
• Going vegetarian? Replace turkey with tempeh or lentil