I 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!
Topics: Farming Health Series, Recipes