Get with the times! The seasonal times, that is! Eating seasonal foods is cheaper, healthier, and better for the environment! Learn how to eat in Winter!
During the cold winter months, we need to eat foods that are hearty and warm. The root vegetables that are in season during the winter can be made into filling soups, stews, and other one-pot meals. In addition, produce that is rich in vitamin C is conveniently available including citrus fruits.
Knowing when fruits and vegetables are in season is beneficial for many reasons such as being cheaper, fresher, and having more nutrients. Think about it: Foods that are in season won’t have to travel far and wide from countries around the world to get to you. They will be harvested closer to when they are at their peak instead of before. Furthermore, buying seasonal foods reduces our carbon footprint. They are better for the environment as they don’t have to be transported from another country.
Did you know that by eating seasonal foods you would most likely consume a wider variety of foods? If you change up what you eat according to what is in season, you won’t be eating the same fruits and vegetables day in and day out.
Try checking out your local farmers’ market to find fruits and vegetables that are in season in your area. If you prefer to shop at a grocery store, be aware of what is in season during that time before you go shopping.
Remember that what is in season will vary depending on what part of the world you live in. This is based on North America.
Celeriac grows best in colder climates, which is why its peak season is September through March. It is not good looking on the outside, but once you get past the exterior, the inside is tasty and has a hearty texture. Celeriac can be prepared similarly to root vegetables as a side dish by cubing and sautéing it.
2. Blood Oranges
Like other citrus fruits, blood oranges are fresh during the winter when your body needs foods rich in vitamin C to protect yourself from colds and the flu. Blood oranges can be eaten as is, in salads, or salsas. Choose fruits that are firm, heavy, and are clear of mold.
3. Winter Squash
Winter squash is in season in October, just in time for Thanksgiving. Acorn squash is a variety of winter squash, which is a great source of potassium. It is in season during the fall and winter when our bodies need warmth. The tastiest squash is butternut, followed by kabocha and buttercup. Acorn is a not as sweet and makes a beautiful side dish.
These are not potatoes but are cruciferous vegetables that contain vitamin C, vitamin K, folate, potassium, fiber, and glucosinolates, which protect against cancer. During the winter, turnip greens become sweeter. The roots can also be consumed by roasting or pureeing them, or you can also eat them raw.
Parsnips are a member of the parsley family, which also includes carrots and celery. These root vegetables have a mild, slightly sweet, and earthy flavor. Parsnips can be used in a warm soup, stew or casserole this winter and you’ll get 17% of your vitamin C for the day.