By Payton Tholstrup
Kansas has a lot to offer regarding fall produce, said Kaitlin Moore, Nutrition, Food Safety, and Health Agent at K-State Research and Extension Center. During October especially, a variety of produce is in season.
During early to mid-October, you can find apples, basil, beets, broccoli, snap beans, lima beans, Bok choy, cabbage, carrots, cauliflower, endive, gourds, grape, horse radishes, kale kohlrabi, pawpaw, potato, pumpkins, peaches, pears, peppers, plums, popcorn, salsify, shallots, winter squash, sweet potatoes, tomatoes, turnips, and mushrooms all in season.
During mid to late October, you can still find many produce items in season, such as broccoli, cabbage, carrots, cauliflower, chestnuts, endive, gourds, kale, lettuce, popcorn, pumpkins, salad mix, sweet potatoes, radishes, potatoes, and spinach.
Why eat produce when it’s in season? According to Moore, there are many benefits. Not only is it cheaper and more flavorful but produce that is in season will have peak nutrients and last longer. “It also helps local businesses and supports our local food system,” she said.
It’s always important to keep food safety in mind, no matter if you are growing your produce or you’re visiting a U-Pick Farm. She emphasized the importance of not using any produce that may have fallen from bushes or trees on the ground. If you are growing your produce, make sure your pets are not using the restroom near your garden.
Produce always needs to be rinsed in clean, running water. Do not just submerge the produce in water and let it sit there; any soil, bacteria, pesticide residue, etc., will not be removed from the produce this way. She added, “Typically, it is best to wait until just before eating to rinse your produce.”
Be mindful of where you are storing produce in the refrigerator. Produce should be kept away from raw meat and eggs. “Ideally, fresh produce would not be stored beneath raw meat or eggs, but if your refrigerator is designed with the crisper/produce drawers at the bottom of the refrigerator, that is okay. The drawers typically provide good protection from any dripping raw meat juices or blood, or an accidental cracked egg.”
Lastly, Moore said it is safe practice to use a separate cutting board and knife for fresh produce. “We understand you sometimes will cook raw meat and fresh veggies all together in one dish. But in the event, you are preparing fresh veggies for a salad or as toppings for sandwiches – anything that will not be cooked – be sure to use a separate cutting board and knife.”
Check out the gardening guide and the produce buying guide which are attached for more information.
