How to Approach Seasonal Eating in the Winter


Author: Vera Fabian

Print Friendly and PDF

beetsI love how simple it is to eat seasonally in the winter! Unlike more abundant times of year, our choices are narrowed down to just a few cold-hearty greens and storage crops. With just a few types of vegetables to choose from, we can still get creative and transform them into many different, delicious and sustaining meals.

Here are a few of my favorite ways to enjoy the foods of the season:

1. Root Vegetables: carrots, turnips, beets, radishes, sweet potatoes, etc.

  • Slice thinly and eat raw with salt as a snack or dressed as a salad.
  • Roast and dress and eat warm or at room temperature.
  • Roast and mash with plenty of good fat.
  • Roast and toss with a cooked whole grain or fresh greens to make a big salad.


2. Hearty Greens: collards, cabbage, kale, etc

  • Slice thinly and dress to make a winter salad. Because these are tougher than your typical salad green, be sure to let them sit in a strong dressing for a bit.
  • Sauté with garlic or onions.
  • Blanch in boiling water until tender and dress.


3. Soups, stews and braises.

  • Root vegetables and hearty greens can be added to almost any soup, stew or braise in almost any combination.
  • Use a bone broth or stock to make your soup, stew or braise extra tasty and nourishing.


4. Put an egg on it

  • To turn winter roots or greens into a meal, poach or fry an egg or two to eat alongside your vegetables. Or fold some sauteed greens into an omelet with a little cheese.
  • Winter vegetables are also delicious as the base for a frittata or quiche.


Hope you enjoy eating with the wonderful winter season!

Share on FacebookPin on PinterestTweet about this on TwitterShare on StumbleUponShare on Google+

Topics: ,

Read Previous Post:
Read Next Post:

Comments are closed.