September 2026 Veggies
Gee, the longer days of going to soccer games, the beach, camping & fishing, or simply enjoying time on the porch in a swing are slowly coming to a close. Time to hopefully begin thinking about cooler weather, stocking up the pantry, and dusting off the slow cooker or pressure cooker for batch meals and school lunches and snacks.
ORGANIC HARD SQUASH
Hard Squash is versatile, loaded with nutrients, and fairly easy to prepare, so don’t let its hard shell and odd shape intimidate you. Squash colors and shapes vary from ridged acorn shapes, flattened kabocha, pumpkin-like colorful carnival, gourd-shaped, or ovoid, to name a few. Their texture is generally dense like a cooked sweet potato, except for ovoid spaghetti squash, so named for its thread-like flesh. All hard squash must be cooked by steaming, roasting, frying, or microwaving/air frying, and it is tasty served with just butter and a few turns of any Melissa’s Grinder, but my fave is Everything Spice. Amp it up with a little Hatch Pepper Seasoning or a sprinkle of Crushed Red Pepper. Once washed, squash may be halved, seeded, and cooked. The thicker-skinned squash needs a little oil on the cut side, turned over on a sheet pan or casserole dish and cooked until a fork easily pierces the skin.
Squash is a nutritional source of iron, protein, fiber, potassium, and calcium. Be creative and save the dishes by halving the squash to create a bowl and fill it with your favorite ingredients.
Available year-round. Product of Mexico.
PLANT-BASED PROTEINS
More often than ever, we are reading or hearing about consuming protein. PROTEIN, but what type? According to many in the medical field, animal protein is good, but plant protein is better because plant protein has FIBER AND LITTLE TO NO FAT, unless you add in the butter or avocado oil…. Here are a few Melissa’s items considered to be top plant-based proteins and lower-in-fat sources of fiber to slow digestion and provide a feeling of fullness. All are versatile for main salads, veggie patties, dips, etc. THE NUTRITIONAL BONUS: combine with one of the other plant-based proteins, a nut, seed, or grain, and you create a complete protein.
STEAMED LENTILS – Lentils, named for their lens-like shape, are one of the top sources for plant protein. They have a rich flavor and are meaty in texture. Melissa’s Lentils are available conventional or organic and make very tasty and satisfying patties for sliders or a full meal. Toss into vegetable soup for interest and texture, or purée and season as a spread on burritos, wraps, pita, or sourdough toast. They are also tasty combined with pasta to make a complete protein and add a sauce of choice. Just like spaghetti, it tastes even better the next day for lunch. Available Year Round. Product of France.
CHICKPEAS – Also known as garbanzo beans and often mashed to make fried or baked falafel balls, added to rich curries or stews, or simply tossed into a colorful green salad with steamed beets, bell pepper julienne, red onions, and baby cucumbers. This legume is also fun for game day snacking. It's easy! Lightly toss in avocado oil, Melissa’s Green or Red Hatch Pepper Shaker, a spin of Pink Himalayan Salt, and roast in a 400°F oven or air fryer until golden.
COOKED QUINOA and ORGANIC RED QUINOA SEED – Quinoa is considered an Ancient Grain, once a staple in the Andean culture 3,000-5,000 years ago. It is classified as a non-animal source of complete protein, the building blocks for your body. It is also a gluten-free source for individuals with gluten sensitivity or celiac disease. Once rinsed to remove the naturally bitter coating, then cooked, quinoa is a seed with a slight nutty flavor profile. It is fluffy and pairs well with any veggies, fruit, or alternative protein, adapts to seasonings and sauces well, and blends well into alternative flours for baking, adding additional protein and a bit of fiber. Leftover quinoa reheats well for folding into mixed veggies, adding rice wine vinegar with olive or avo oil and veggies or fruit as a salad, fold into Melissa’s Steamed Lentils for veggie burgers, or pancakes for morning breakfast. Melissa’s Cooked Quinoa is very handy as it is ready to use. Simply open the package, cut into rounds and lightly oil to air fry, or crumble into eggs, batters, or salads. If you prefer to cook your own quinoa, try Melissa’s Organic Red Quinoa. Simply rinse in a mesh strainer, add 2 cups water and bring to a boil, then simmer about 10-15 minutes until water is absorbed and little curly cues appear. Serve hot, warm, or cold. Both Organic Red Seed and Cooked Quinoa are available year-round.
Cooked Quinoa - France. Organic Red Quinoa, Product of Bolivia or Peru.
WHITE CHIA SEED – Many have seen chia seed added to drinks or puddings, giving texture and slight crunch. But did you know this little seed also contains a vegan source of two sources of fiber: soluble and insoluble? Soluble fiber dissolves in water and creates a gel or pectin texture as one would see in puddings and gels or imitation egg whites. Soluble fiber helps regulate blood sugar, aid in weight management by providing a feeling of satiety and support a healthy gut biome. Insoluble fiber is fiber that does not dissolve in water. The seed itself is insoluble, providing roughage and adding bulk to remove waste from your body. Chia has the appearance of little gray seeds, sometimes mistaken for ground pepper, but is not hot as chia seed is tasteless. Chia can also be used, once well-hydrated, as an egg white replacement in some applications. Melissa’s chia seed is available year-round in the produce section of your local grocer. Product of Bolivia.
ASPARAGUS
Did you know Asparagus is one of the most nutrient-dense vegetables to consume? Loaded with folate to prevent heart disease, phytochemicals for reducing cataract development in the eyes, asparagine, a natural liver cleanser, and loaded with Vitamins A, C, and K as well as fiber, this is a wonderful "one and done" veggie. Also, asparagus can be consumed raw in peeler-thin strips and tossed with vinaigrette or with melted butter over fish or chicken. But it is really yummy simply crisp-steamed and added to seasoned cooked quinoa or Dutch Yellow Potatoes and toasted almonds or pecans. Asparagus pairs well with any vegetable or fruit with the exception of wine, per many wine enthusiasts. Try asparagus with citrus, peppers (spicy or sweet), quinoa and other grains, nuts, vinegars (balsamic), cream, just about anything. Available year-round. Product of Peru
ORGANIC BABY HEIRLOOM TOMATOES
Who doesn’t love color on one’s plate? Color stimulates our appetite, making us eat with our eyes before we even have a tidbit to try! Melissa’s Organic Baby Heirloom Tomatoes do just that. A mixture of red, yellow, and orange baby tomatoes from grape and cherry variety seeds developed over fifty years ago, they mesmerize and draw you in, then BAM! You’re enjoying a flavorful dish with lots of color, lycopene for eye health, Vitamin C for immunity, and many other nutrients. They make an easy grab-and-go snack, add color to salads and grazing boards, make a nice garnish on a toothpick for a stacked sammie or dried meats. A few pieces are often just enough for added color in a side for two people. Store at room temperature for up to four days. Available Year Round. Product of Mexico. USDA Certified Organic.
ORGANIC GREEN BEANS
Toothsome yet tender, slightly sweet green beans organically grown for Melissa’s are cleaned, snipped, and ready to use!! Simply rinse off the amount you’ll prepare and keep the rest stored in the retardant wrapper, up to one week, or blanch and cool completely, then blot dry and freeze for future use. Green beans are fun "fries" to dip in Toum Sauce or sprinkle with Hatch Seasoning. Or cut into smaller pieces and toss in with rice, quinoa, lentils, toasted nuts, and some Italian or French dressing as a complete meal. Of course, any season is the right season for green bean casserole topped with Melissa’s Fried Onions! Available Year Round. Product of Mexico.
COLORED CAULIFLOWER AND ROMANESCO
Veggies have always been given a bad rap. Kids of all ages cringe sometimes when it comes to eating bland-colored veggies but replace the same bland-colored veggies with bright colors of purple, orange, lime green, and a shape resembling castle turrets, and you have successful veggie eaters! Colored cauliflower tends to be a bit less bitter yet contains all the nutrients of white cauliflower. Romanesco is a variety of cauliflower with lime green turret-shaped crowns. Prepare the same as regular cauliflower; best roasted with a light brush of oil and seasoned with Melissa’s Tuscan or Himalayan and Black Pepper grinders, or a touch of Mild Hatch Powder. Don’t want to heat up the kitchen? Then air fry or steam for about 3 minutes in the microwave. Pairs well with spicy, creamy, cheesy, nutty, soy-miso, beurre blanc, red pepper romesco, or hummus. Available Year Round. California Grown.
CELERIAC
This large, cream-colored root with long spindly tops is a member of the celery family, but really not celery. Celeriac is used for its large root ball, flavorful roasted, fried, steamed, or puréed as an option for potatoes. Celeriac has a mild celery-sweet flavor and aroma. Use its skinny tops, washed and chopped, in salads or sauté with bell peppers, corn, and other veggies for added flavor. Select celeriac that appears firm with no soft spots and few spindly roots. Avoid mold. Wash off, pat dry, and carefully cut off the stem and top for later use. Trim off spindly roots and toss, leaving a solid ball to trim with a veggie peeler, placing cut rounds or sticks into a bowl of water with a squeeze of lemon to retard browning. Prepare as your recipe directs, or lightly toss or spray with oil, then air fry until edges are browned. Celeriac, due to its water content, will never fully brown. When Celeriac is not available, ask for Holland Celeriac, which is larger in size with no tops. Celeriac/Holland is available year-round. Product of USA/Holland.
LAST CALL!!!! CATCH THE LAST OF FRESH HATCH!!!
The first week or so of September is the end of Hatch Season. It’s now or next year for those habit-forming, smoky-flavored peppers, whether mild or extra hot, for all your culinary needs. HOWEVER, if you want to reserve your Hatch Stash, then look for Melissa’s Hatch shelf-stable items in your local grocery store. We have Hatch Salsa, Dried Peppers, ground pepper powders and seasonings. There are also lots of fun snacks from popcorn in various flavors with Hatch Pepper to our ever-popular Hatch Clean Snax® with that little kick at the end, and chocolate-covered almonds, seasoned pecans, and various sauces, including Christmas-red and green, combined. All are products of New Mexico. Chiles are from Hatch, New Mexico.
