What to Eat This Winter

Enjoy the Season's Freshest Foods

-- By Liza Barnes, Health Educator

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For most of us, eating seasonally is a foreign concept. Many people don't even know that foods have a season, let alone what foods are in season at any given time of year. In the U.S., we enjoy practically unlimited access to any food at any time of the year. Tomatoes in December are nice, but not without consequences. Flavor suffers, nutrient levels decline, and environmental impact soars with each mile a food must travel to reach its ultimate destination.

Local food, on the other hand, is seasonal and fresh! Boasting a host of benefits, including better flavor, more nutrients, and less environmental burden, it's usually picked just hours or days before you buy it (while standard supermarket produce can weather many days or even weeks in transport). It’s also healthier for the environment because the food has traveled a shorter distance, meaning fewer fossil fuels are used in its transport from the farm to your table.

Possibly the best benefit though, is that seasonal food is always interesting, as each season brings a new crop of foods that you haven't had for an entire year. Before you've had a chance to tire of its bounty, the season changes to bring new, flavorful foods to add to your pantry.

But eating locally in February? Can it be done? Absolutely! Surprisingly, there are a number of foods that make winter their season, and if you stock up on these basics, cooking satisfying, fresh, and wholesome meals in the dead of winter will be a breeze. In any other season, this would be as simple as making a trip to your local farmer’s market to stock up on the essentials. But many farmers’ markets close down for the winter. In this season of scarcity, you’ll probably need to call around to find a local farm that sells produce throughout the cold months. Check out www.FoodRoutes.org for a list of farms near you.

Once you find a source and make over your pantry for winter, all that’s left is stirring and savoring. Availability will vary from region to region, but here's a general list of foods that make winter their season, along with tips on how to incorporate these ingredients into your meals.

Winter Vegetables

Kale. This hearty green is a rich source of minerals (including calcium), and although it is available year-round, it actually tastes the sweetest in the winter. To eat, wash leaves thoroughly and tear them into small pieces—discarding the touch stem. Place in a steamer and steam until tender (five minutes). Sauté in garlic butter or olive oil; sprinkle with soy sauce; or toss right into a hot bowl of soup to boost its nutritional content.
Leeks. A mild-flavored member of the onion family—and essential ingredient in potato-leek soup—this winter vegetable adds delicious flavor to many recipes. Try them in your favorite winter stew.
Radicchio. A type of bitter lettuce, radicchio can be grilled or used in salads.
Radishes. Most commonly used in green salads and vegetable trays, this spicy root vegetable can also be cooked as a side dish. Thinly slice radishes and steam them until tender. Then sauté steamed radishes in butter with a few cloves of garlic, a squeeze of fresh lemon juice, and a sprinkle of dried dill weed.
Rutabaga. Another root vegetable, try mashed rutabagas instead of mashed potatoes.
Turnips. These spicy root vegetables can be braised, sautéed, pickled, sun-dried, or roasted. As a rule, smaller turnips are usually tastier than large ones.

Winter Fruits
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About The Author

Liza Barnes
Liza has two bachelor's degrees: one in health promotion and education and a second in nursing. A registered nurse and mother, regular exercise and cooking are top priorities for her. See all of Liza's articles.

Member Comments

BLAIRWT

I used to work at a farmer's market in Texas. The produce was the same that came to the grocery store on the truck, they just put it in rustic baskets to make it look better. Only a few things like chili peppers and watermelons, when they were in season, were actually grown locally. Be careful! - 1/29/2012 1:08:00 AM
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CAMELSAMBA

Just wanted to comment on this statement: *There's no guarantee that the produce you get at farmer's markets is all grown locally, rather than bought at a distributor or supermarket, unless you know the vendors.*

It also depends on your market. Our market is "producers only", which means the vendors are required to grow or make everything they sell. The market manager visits all the farms to ensure they are legitimate operations.

Also on pricing - I once wondered about the comparative pricing. The grocery store tends to mark things by the pound, while the market is by the quart / box / whatever, which can make it seem more expensive. So I took my quart box of cherries from the FM and weighed them at home and sure enough - they were cheaper than the grocery store. I've done the same with other items and it always works out that way. - 1/15/2012 4:56:51 PM
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JOBEIBI

I've also had bad experiences with local farmers' markets, Azure Sky. I go expecting to be able to pick over fresh vegetables and get what I want, but the farmers insist that I buy their pre-packaged assortments, which usually contain at least a few less-than-desirab
le pieces. I'd rather take my chances at the grocery store and get what I want.

- 12/21/2011 3:58:58 PM
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AZURE-SKY

Sadly the author ignored the benefits of frozen vegetables. Many frozen vegetables are picked at prime ripeness and frozen immediately, retaining all the nutrients, as opposed to fresh produce that sits on the supermarket display cases or produce stands for days, losing many nutrients. Studies have shown that frozen vegetables are as good as or sometimes better quality than what you find in stores.

I've been to some farmer's markets in the summer where the produce is overripe or rotting on the stands because of the heat. I've seen green beans at the farmer's market that are completely limp, bruised and shriveled green peppers, cucumbers & tomatoes, corn on the cob that is completely dried out - when I can get fresher & better quality produce at my local Walmart or supermarket or Costco - they keep the produce refrigerated. There's no guarantee that the produce you get at farmer's markets is all grown locally, rather than bought at a distributor or supermarket, unless you know the vendors. - 12/21/2011 3:47:30 PM
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AZURE-SKY

Sadly the author ignored the benefits of frozen vegetables. Many frozen vegetables are picked at prime ripeness and frozen immediately, retaining all the nutrients, as opposed to fresh produce that sits on the supermarket display cases or produce stands for days, losing many nutrients. Studies have shown that frozen vegetables are as good as or sometimes better quality than what you find in stores.

I've been to some farmer's markets in the summer where the produce is overripe or rotting on the stands because of the heat. I've seen green beans at the farmer's market that are completely limp, bruised and shriveled green peppers, cucumbers & tomatoes, corn on the cob that is completely dried out - when I can get fresher & better quality produce at my local Walmart or supermarket or Costco - they keep the produce refrigerated. There's no guarantee that the produce you get at farmer's markets is all grown locally, rather than bought at a distributor or supermarket, unless you know the vendors. - 12/21/2011 3:47:29 PM
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WALKZWDOGZ

Parsnips! Underrated but at their best in cold weather.

I love the idea of Farmer's Markets, but they're often not in my budget. I do try to buy in-season & freeze though. Winter squash, yams & apples from farms keep well through most of winter. I grow sprouts on counter for fresh "greens" too. - 10/29/2010 1:39:45 PM
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JIBBIE49

Great article. - 6/3/2008 1:01:01 AM
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SENARA

Being in the frozen northlands winter veggies are nearly non-existant...my solution. Buy the end of our growing season (september/octobe
r) and freeze or can what I am able to buy fresh. Not only do I get the great local pricing, but I get those summer flavors in the dead of winter. - 1/19/2008 11:07:48 AM
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CHERYL002

Down south, we also have collards, brussel sprouts, borccoli and cabbagge growing. My garden is bursting with fresh produce! Don't forget the greens on the turnips either. - 1/8/2008 8:46:51 AM
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MIFFLIN

Be SURE to cut slits in those chestnuts before roasting! Otherwise the trapped steam makes them explode in a huge mess in the oven, and then they can still explode all over the stove and the kitchen after you take them out! (voice of experience! .. and still love chestnuts!) - 1/5/2008 11:55:26 AM
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100MILLBUTRFLYS

I try to eat fruits and veggies that are in season, it's also more cost effective that way when you buy fresh. Though Frozen veggies are just as good , and i know my kids and husband will eat them. - 1/3/2008 4:24:43 PM
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GARDENBUG8

I Joined a CSA (community supported agriculture) farm. This makes eating seasonally easy! - 12/30/2007 5:30:09 PM
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SLW1955

The problem with trying to eat seasonally is that most of the winter vegetable are not much liked in our household. We do better with frozen veggies; we are more likely to eat the ones we like, even if they're not fresh from the produce stand. - 12/26/2007 1:45:49 PM
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MKLOMBARD333

I know I'm spoiled living in Florida and having fresh citrus practically year round. However, I lived in upstate New York and southern Indiana growing up, so I remember the cold! I also remember how good some of the winter vegetables tasted. Roasted Vegetable and Butternut Squash Soup, anyone?!?!? I grab these veggies as often as I can during our "winter" and "fall!" - 12/25/2007 11:22:42 AM
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XCSARAH

Eating seasonally is a really great concept! While I admit I don't entirely follow it (sometimes, you just need a good tomato bisque in December, even if it's made with tomatoes from Mexico) I do try to eat as locally, and seasonally, as I possibly can. The asparagus and mangoes you find during the winter months aren't really tasty anyway--so it really isn't that much of a sacrifice to save them as a special treat when they are in season. I find I appreciate vegetables more when I can respect their natural growing seasons...plus, it's really fun to make a completely different vegetable stew in December than I do in May. Great article, and I hope that more people give this a try. - 12/25/2007 10:43:43 AM
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