6 Local Winter Veggies You Should Be Eating Now
With the snow piling up outside, it seems like the days of fresh asparagus and summertime tomatoes were so long ago. And while the grocery stores seem to be filled with imported foods that can be seriously lacking in flavour, there’s still such a wide variety of delicious, local produce that you don’t want to miss! So dig a little deeper next time you hit the market and you’ll find that the local winter veggies we have now are more affordable than ever.
Make sure to add these 6 local winter veggies onto your next shopping list:
6 Local Winter Veggies to Incorporate into Your Diet
Turnips
Take a note from France, where they turn this humble root into a classic, upscale staple. Whether braised in chicken stock or roasted at a high heat, turnips have a natural sweetness that cannot be beat. Try swapping them for potatoes in a creamy gratin for ultimate turnip bliss.
Squash
Squash somehow gets left behind once the autumn leaves have fallen, but there’s so many varieties to choose from all winter round. From kabocha to acorn and everything in between, there are so versatile to cook with. Try them in a mash with brown butter and crispy fried sage leaves.
→ This Roasted Butternut Squash is a great recipe to start with squash
Cabbage
While cabbage often finds its way into summery slaws, wintertime is when it’s at it’s best. And while it’s perfectly delicious crunchy and raw, high-heats bring out its sweet and roasted flavor. Try caramelizing it as you would onions then tossing with garlic, cream, and pasta.
Sprouts
While it’s almost impossible to find a locally grown green these days, sprouts can come to the rescue. And now there’s so much more available than just the average alfalfa. Try the peppery bite of radish sprouts, the rich notes of broccoli sprouts, or the fresh, crisp flavor of pea sprouts to brighten up any hearty salad.
Heirloom Carrots
Heirloom carrots have made a comeback and these bright beauties are just waiting to make it to your dinner table. Forget the bland, boiled carrots of your childhood! They can stand a ton of heat and crave major flavor combinations. Try them roasted with a generous drizzle of spicy harissa and parsley.
→ Looking for a recipe? Make these Maple & Thyme Roasted Heirloom Carrots today!
Beets
Candy cane and golden beets are ending up front and centre on menus everywhere. Their vibrant colours are just as beautiful as their earthy flavor. And because they’re not deep red, they don’t stain your hands (or countertops) which makes them a breeze to prep. Try them roasted with crumbled goat cheese and a healthy drizzle of walnut oil.
