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Your Guide to Winter Produce
Right Food for the Season - Early Winter
Written by Liz Lamson   

When you live in New England in the deep freeze of winter, and snow is covering the ground, how can you eat seasonally and locally? It's possible! During the spring, summer and fall months our CSA boxes and local farm stands are spilling over with luscious berries and plump vegetables. Then winter sets in and you may think it's over until March or April. This is not the case, and I am here to point you in the right direction. 

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root vegetables

Root vegetables: Named so because the edible piece is part of the root structure and must be dug from the ground to harvest. These consist of radishes, turnips, parsnips, rutabagas, beets, and the lesser known celeriac (celery root). When roasted in the oven either alone or all together these make for a tasty and nutritious side dish or main course. For example, use a variety of root vegetables in a filling and soul-warming winter soup. Root veggies are high in vitamin C and fiber, and they take on a pleasantly sweet flavor when cooked or roasted in the oven. 

Admittedly, since we New Englanders don't live in a year-round tropical climate, our local fruit does lack in the winter. But eating seasonally is just as good! Winter citrus fruits such as clementines, oranges, lemons and limes are all the rage December through February. It goes without saying the high levels of vitamin C in these fruits are a major plus. Try oranges or clementines sliced up over a bed of leafy greens and a little fresh goat cheese to delight and awaken your taste buds. There is just something energizing about the taste of fresh citrus fruit that can encourage you to get up and get going, even when there's eight inches of snow on your car.

For more information, tips, and recipes for winter vegetables and fruits, be sure to check out this infographic from Boston Organics.

Which fruits or vegetables do you love to cook with and/or snack on during the cold winter months?

 

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