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Winter Produce Guide Winter Is the Season for Sweet, Juicy Fruits and Hardy Root Vegetables

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Winter Produce Guide Winter Is the Season for Sweet, Juicy Fruits and Hardy Root Vegetables Winter Produce Guide Winter is the season for sweet, juicy fruits and hardy root vegetables. The weather may be cold and bitter, but this seasonal produce guide will help keep your kitchen warm and spirited throughout the winter months. Winter Fruits & Vegetables CABBAGE MANDARIN Cabbage adds a spicy crunch to salads This broad group of snackable citrus and slaws, but it’s also a nutritional includes Clementines, Satsumas and powerhouse. Whether you’re eating Murcotts. They are generally smaller red, green or Napa cabbage you’ll find and tarter than oranges, but are easier plenty of dietary fiber and Vitamin C. to peel and have few to no seeds. CAULIFLOWER ORANGE Don’t be fooled by raw cauliflower’s Cara Caras add a natural sweetness delicate flavor. Try roasting the to arugula and beet salads and sliced edible flower with sharp cheddar and Valencias make a great snack. It’s much mustard, mixing it with fragrant Indian healthier to eat a whole orange than to spices or sautéing it in butter. drink a glass of its juice. CARROT RADISH Carrots come in lots of different colors, Brightly colored radishes are too often each signaling a different collection of relegated to the status of garnish, but antioxidants and phytonutrients, but a little time in the oven converts their all of them contain lots of Vitamin A, sharp flavor into a complex sweetness which helps maintain your eyesight. worthy of center stage. CELERIAC RUTABAGA Carefully peel away the hairy skin of A cross between a turnip and a a celery root to reveal its pearly white cabbage, rutabagas are one of the flesh. Then boil it or roast it with olive hardiest winter root vegetables. A great oil to enjoy the flavor of celery without source of Vitamin C and potassium, the annoying stringiness. they’re also one of the heartiest. KIWI TURNIP Winter is the best season for juicy kiwis Braised, roasted, boiled or steamed, from Italy, the world capital of kiwi turnips add a wholesome earthy flavor production. The fruit’s skin is entirely to soups, stews and roasted meats. A edible, though many scoop out the little sugar or honey helps bring out green flesh to avoid the furry exterior. this root’s natural sweetness. BostonOrganics.com • 617-242-1700 Winter Produce Guide Winter Recipes Favorite Seasonal Items Lentil Soup with Carrots, Turnips and Kale Organic Vegetable Broth Winter is soup season and Field Day’s organic vegetable broth makes it easy to keep warm and nourished through the bitterest cold. Omnivores enjoy the broth’s flavorful contribution to soups, stews and risottos, but this boxed broth is ideal for vegans and vegetarians because it’s made from carefully selected organic ingredients and doesn’t contain any animal products. Captain Dave’s Organic Pancake and Muffin Mix Thoroughly wash the sweet potatoes, carrots and turnips. Then, peel and dice the Ingredients: This blend of organic stone-ground whole wheat pastry flour, corn flour and toasted buckwheat flour is a winter pantry vegetables into bite-sized pieces. 1 cup organic green lentils 28 oz can diced tomatoes staple for New England kitchens. Developed by the founder of Combine the lentils, tomatoes, water, 3 cups water Fiddler’s Green Farm, Captain David Kennedy, this wholesome onions, sweet potatoes, peppers, carrots 1 medium onion, diced mix helps you create fluffy pancakes and muffins with lots of and turnips in a medium-large saucepan. 1 sweet potato, diced natural protein and a rich, nutty taste. 2 medium carrots, sliced Bring to a boil, then reduce heat to 2 medium turnips, diced 3 cloves garlic, pressed Organic Popcorn kernels and snacks medium-low and simmer for 45 minutes or 1 cup kale, finely sliced until vegetables and lentils are soft. Salt and pepper, to taste No matter how you like your popcorn, you’ll find something to snack on in our ever Stir occasionally, breaking up the tomatoes Optional garnish: Grated expanding add-on selection. Pop your own and season to taste with salt and pepper. Parmesan cheese and finely corn with Arrowhead Mills Organic White chopped parsley Popcorn Kernels or microwave a bag of While soup is simmering, remove the ribs Organic Quinn Popcorn with Sea Salt in just from your kale and finely slice the leaves. a few minutes. In a rush? Lesser Evil makes an addictive cheddar snacking popcorn Add the garlic and kale to the soup and continue to simmer until kale is made with Himalayan salt and all organic ingredients. With just 100 calories soft, about 10 minutes. Season again with salt and pepper, to taste. in each bag, it’s perfect for healthy snackers on the go. Serve in individual bowls, topped with grated cheese or finely chopped parsley, if desired. Meet Your Farmers Kohlrabi and Potato Gratin Winter Moon Farm — Hadley, MA Things are pretty quiet in the winter on most New England farms, but things really heat up on Winter Moon Farm once the temperatures drop. Michael Docter has been growing colorful organic root vegetables in the northeast for more than 20 years. His rainbow beets, purple top turnips and psychedelic daikon radishes fill our plates with vibrant colors and distinctive flavors all winter long. Preheat the oven to 300°F and butter a Ingredients: In an effort to reduce its carbon footprint, Winter Moon Farms runs 9-by-13-inch glass baking dish. 2 Tbs. butter entirely on solar-powered electricity and Michael makes most of the farm’s local deliveries on his very own cargo bike. In a skillet, melt the butter and add thyme 2 cups heavy cream and garlic. Simmer for a few minutes to 2 Tbs. sour cream 1 clove garlic, minced — Johnson, VT release the flavors. Remove from heat and Deep Root Organic Coop 1/2 tsp. thyme, minced Deep Root Organic is a cooperative of almost mix in the heavy cream, sour cream and 4 large potatoes, peeled plenty of salt and pepper. 1 large kohlrabi, peeled 20 member farms in northern Vermont and Salt and pepper, to taste southern Quebec. Using a vegetable mandolin, thinly slice the As their name suggests, they’re primarily known potatoes and kohlrabi. Add the cream mixture to the vegetables and toss. for winter root vegetables like parsnips and sunchokes, but a few of their farms also grow Spread the potatoes, kohlrabi and cream in an even layer in the prepared organic produce in greenhouses heated with baking dish and bake for 15 minutes. Increase the oven temperature to geothermal energy. 325°F and bake for about 1 hour and 15 minutes longer. It’s a special treat to cook with fresh organic tomatoes and cucumbers Remove when potatoes are tender and the top is browned. Let the gratin in the middle of winter and even better to know that you’re supporting a stand for 10 minutes to reabsorb the excess liquid before serving. dynamic collection of local farms. BostonOrganics.com • 617-242-1700.
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