Spring and summer are the best times to enjoy many types of fruits and vegetables at a fraction of their cold-weather costs. But instead of feeling sad about their higher prices now, check out some of these delicious and in-season winter produce items.
The deep red colour and subtle sweetness of beets make them a fun and tasty vegetable to work with. They also happen to be an excellent source of fibre and potassium. For a simple appetizer, throw together some yummy baked beet chips. Or if you need something a little more filling, try this spicy beet soup. Beets can also be steamed for an easy side or sliced and tossed into a salad for a refreshing starter.
Cabbage keeps for a surprisingly long time. This means that even after the first frost arrives, you can still get your hands on the fresh stuff, which is great considering how high it is in vitamin K and vitamin C. And different types of cabbage have different colours and slightly different flavours, so you’re never done experimenting. A simple cabbage salad is a tasty way to start your meal, or for something a little heartier, cook chopped cabbage into a chicken and noodle stir-fry.
While it’s true that turnips have a particular taste that isn’t for everyone, you won’t know if you like it until you try it, right? Especially since turnips are low in calories and high in vitamin C and potassium. If you incorporate them into this potato, turnip and carrot gratin, they’ll be blended with plenty of other flavours, so you can get all the nutrients turnips have to offer without potentially getting turned off by their unique taste.
Although summer squashes such as zucchini aren’t in season anymore, winter squashes, such as butternut squash, spaghetti squash and acorn squash, do superbly at this time of year. And that means you can get them at your local grocery store for very reasonable prices. Impress your friends and family at your next gathering with this stuffed butternut squash. Or pack this vegan squash soup for a warm and satisfying work lunch.
Sweet potatoes are such versatile vegetables. They’re sweet enough to be baked into biscuits or breads, but hearty enough to stand out in stews and other main dishes. See for yourself when you whip up this nutty autumn sweet potato stew. Or for a light side, try out these sweet potato latkes.
More winter recipes
Butternut squash ravioli with browned butter sage sauce
Hearty scalloped potatoes recipe
Creamy carrot soup for a cold day