How to Approach Seasonal Eating in the Winter

1/19/16

Author: Vera Fabian

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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!

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