Day 8 ..... Road Blocks & Recipes

       Ever had mornings when you just can't make your self do anything no matter what? Well, this morning was one of those for me... It started last night, I think I ate something that didn't like me, because by the time I got home from the restaurant I was covered in hives. I took two Benedryl and went to bed. They knock me out for at least a good eight hours, so I kind of knew I was already sunk this morning anyway. Then to top that off I had to go in to work unexpectedly. So my walk/run got moved to the afternoon and can I just say... mornings are so much better for beach running!
        Anyway, I did find out today the following fruits and veggies are in season right now here at the beach and I am so excited, because Most of them are my favorite and I have a wide variety to choose from.

• Apples, August through November
• Beans, May through October
• Bok Choy, October through June
• Broccoli, October through December
• Brussels sprouts, November through February
• Cabbage, October through May
• Carrots, October through May
• Cauliflower, October through December
• Celery, October through February
• Chard, October through May
• Collard greens, October through June
• Grapes, October
• Kale, October through May
• Leeks, October through May
• Lettuce, September through June
• Mushrooms (cultivated), year-round
• Okra, May through October
• Onions, March through November (available from storage year-round)
• Parsnips, October through December
• Pecans, September through December
• Persimmons, September through November
• Spinach, November through May
• Squash (winter), August through December
• Tomatoes, June through October
• Turnips, October through April 

Here is one of my all time favorite side dishes this time of year. Tomorrow I will be serving it with Baked Chicken and homemade biscuits...

 Roasted Fall Medley

• 2 small sweet potatoes
• 1 large apple
• 2 peeled parsnips, sliced
• 1/2 small cauliflower
• 3 tablespoons minced fresh parsley
• 6-8 small button mushrooms
• 1/2 medium onion, sliced 1/4 inch thick
• 2 garlic cloves, minced
•  1/8 cup olive oil
• 1/4 teaspoon black pepper
•  1/2 teaspoon salt
• 1/4 cup chicken broth

Directions

• Peel and cube sweet potato and apple. Add cauliflower, parsnips, mushrooms. Coated with olive oil and place in 13 x 9 inch baking dish. Sprinkle with parsley, salt and pepper. For moister vegetables you can add 1/4 cup of chicken broth. Pour broth over all. Top with onions and garlic. Cover and bake at 350° for 1 hour or until vegetables are crisp-tender. Uncover; bake 10-15 minutes longer or until vegetables reach desired tenderness. Yield: 8 servings.

Nutrition Facts: 1 serving (3/4 cup) equals 136 calories, Total Fat 7.3, Carbohydrate, 17.6, Sodium 31.4, Fiber 3.6g, Protein 1.9, Sugar 3.8.