Om Shanti. I've been away and just returned. We are late. So sorry.
I love walking through grocery stores during changes of seasons. Up north you see it much more than here. Now we start to see more squash, pumpkin, broccoli, brussel sprouts, celery, ginger, jalopeno peppers, mushrooms, sweet potatoes and chard to only mention a few. Buy organic and start to experiment with recipes. Try doing a squash lasagna by cutting the pieces longways instead of rounds. Layer the long pieces and alternate with mushrooms, broccoli and sweet potatoes. Put some olive oil, fresh marjoram, basil, salt and pepper, earth balance and bake. Don't be shy. Get brave and start cooking with these seasonal veggies.
If you have any recipes send them in and we will publish for everyone else. Sweet potatoes are delish if you cut them into french fry size and boil for about 10-15 minutes when you put a fork into them they will be soft. Then drain them and coat with olive oil and kosher or Himalayan salt. Then bake at 350 degrees for 30 minutes or until they look crisp. Enjoy for now.
Remember to take that moment before you start to eat.