Seasonal Veggies: Winter

Yikes! It's winter: 

what do I do for fresh produce?

Time for winter veggies! Although the fresh fruit selection is limited this time of year, the winter farmer's markets are filled with a wonderful selection of cold weather vegetables for you dinner table. 

You will find an abundance of richly colored and flavored selections such as globe and salad turnips, parsnips, winter varieties of kale, Chinese cabbage, fennel, mushrooms (harvested all year), Daikon, squashes and many varieties of radishes. You will also find wonderful winter greens for soups, braising, stir fry, and cooking, such as chard, collards, kale, spinach, turnip, mustard, and broccoli raab. There are many varieties of fresh picked, deep green, richly flavored salad greens as well, including arugula, tatsoi, spinach, mesculin, leaf lettuce, and romaine.  

It's the perfect time of year for hearty vegetable soups, creamy squash or root vegetable soups, mashed sweet potatoes, braised or roasted root vegetables with aromatic herbs like fresh rosemary, and bold winter green salads with watercress, oranges, pomagranite seeds, and ginger. I can almost smell them cooking! 

Find your local winter market today or contact our local summer farmer to see if you can make an appointment! And don't forget to add local, pasture raised meats and eggs to the order! 

Butternut Squash Soup

Seasonal Recipe: Winter Recipes

Glazed Turnips

Quarter 2 lbs turnips and toss into salted boiling water 6-7 minutes, drain

Rinse pot and melt 4 T organic butter

Add turnips and 1 T raw honey, sucanat, or organic brown sugar and stir to coat

Pour in ¾ c chicken or veggie stock and toss in a spring of fresh rosemary

Allow to simmer 15-20 minutes until turnips are tender and glazed and juices have reduced.