Edible Season: Winter
During the grey winter months we honor our roots. On our tables we cherish the colorful buried treasures that were harvested to sustain us until spring. In our hearts we celebrate our heritage and family through holiday traditions.
Frost brings out the flavors in many crops. The starch in root vegetables, such as beets, carrots and turnips, converts to sugar when temperatures dip, making them taste sweeter. Kale, Brussels sprouts and leeks also react to cold by producing sugars.
What's in Season: Winter
WHAT'S FRESH?
Apples, acorns, beans (dried), beets, cabbage, carrots, chestnuts, collard greens, corn (dried), garlic, hazelnuts, kale,...
Cool Beans! It's Winter.
This time of year, a locavore in our region still has plenty of opportunities to find local food—if one knows where to look. Even if fresh foods are not being harvested, many have been stored and...
