When you no longer have your summer CSA, backyard garden, or local farmers’ market it can be easy to forget which of our favorite produce grow in the winter months. It can even be challenging to get a variety of fresh produce on your table. We can now get many fruits and vegetables year round thanks to freezing, canning, and importing; but keep in mind that the fruits and veggies in season will taste fresher and juicier. Here are a few fruits and vegetables you may have seen lately that all taste best in the winter months.
[ Collard Greens ]
Collard greens are a common staple among many southern homes, but have recently become more prevalent in the north as well. They are a hearty leafy green and an excellent source of vitamins C and A. Try using them just as you would spinach or kale for a little variety. Add them to soups, pastas, casseroles, omelets, and smoothies or add a little garlic and sauté them on their own.
[ Brussels Sprouts ]
Brussels sprouts are freshest towards the end of fall and early winter. If you can buy them still on their stalk they will stay fresh longer. The smaller brussels sprouts will be more tender and sweeter, the larger ones will taste more like cabbage. Brussels sprouts are a great source of potassium, vitamin C, and vitamin A. You can steam them or roast with other veggies or even try grating them raw into a salad or cole slaw.
[ Pomegranate ]
Pomegranates may look a little intimidating if you don’t know exactly how to crack into one or which part to eat. Once you cut it open, just scoop out the seeds. The juicy seeds are the part you eat and are a great source of antioxidants, fiber, and vitamin C. Pomegranate seeds are easy to add to grain salads or rice dishes, oatmeal, yogurt, or sprinkle them on top of roasted veggies.
[ Persimmon ]
Another great way to get your vitamin C and antioxidants, persimmons are a versatile fruit that can be used in sweet or savory dishes. Originally from Asia, persimmons are now grown worldwide. They can be used in baking breads and muffins, added to soups and stews, or sliced and served in salads. Try using them in place of tomatoes in a a Caprese salad!
Artical Provided by: MetroWest Nutrition