When they don’t usually grow in colder climates, finding locally grown veggies and fruits to nourish you in winter can be downright challenging. You can still enjoy produce throughout the winter months! Here is a guide to various fruit and vegetables to enjoy this time of year.
Cabbage is ready for harvest through the fall and winter. It is full of nutrients including vitamins C, K, and folate, as well as a great source of fiber! Enjoy in a nice crunchy salad or stir-fry.
Peak season for brussel sprouts is September through February. They’re a great source of antioxidants, and will stay fresh in the fridge for a few weeks. Tossed in olive oil and roasted in the oven, you’ll have yourself a delicious winter side dish!
Winter Squash can be enjoyed through early March. Acorn, butternut, kabocha, and delicate squash are all wonderful sources of vitamin A, beta-carotene, and potassium. Try a butternut squash soup, or add a bit of cinnamon and butter to a halved acorn squash and roast in the oven. The possibilities are endless!
Turnips and Rutabagas
Members of the cruciferous family along with cauliflower, broccoli, and cabbage, these root veggies can be enjoyed all winter long! They have cancer-fighting compounds, along with vitamins C, K, and calcium. Try a “mashed turnips” recipe or add rutabaga to a casserole, stew or soup.
Pomegranates can be stored in the fridge for up to 2 months, or at room temperature for about 1-2 weeks. With plenty of anti-inflammatories, this fruit supports heart health and provides a good source of vitamin C. Try sprinkling a few pomegranate seeds on a winter kale salad this season!
Whether you enjoy lemons, oranges, grapefruit, or clementine’s, citrus fruits are available between late October through March. Loaded with vitamin C, these fruits aid in boosting our immune systems. Enjoy a fresh citrus fruit on its own, squeeze a lemon in your water, or even add some sliced orange to your salad to reap the benefits of citrus fruits this season.