Winter Produce

You might think that nothing can grow in the winter, but some fruits and vegetables reach maturity and their peak of flavor at this time. In fact, some that stay in the ground develop extra sweetness during colder months. Winter’s vegetables are appropriate for heartier dishes such as soups, stews, casseroles, and “skillets” (one-dish meals cooked in a skillet).

Winter Produce Chart

Vegetable/Fruit	Buying and Using
Broccoli rabe (rapini)	When: Broccoli rabe is a leafy green vegetable related to both the cabbage and turnip. It’s at its peak in the winter. This vegetable is another made popular by Italian cuisine. Unlike broccoli, it’s the leaves that people want from broccoli rabe, not just the florets.
	What to Look For: Look for a deep green color, tender stems, and few (if any) yellow flowers. Choose smaller bunches without thick stems; they will be tender, a little spicy, and delicious.
	Why: The great amount of flavonoids and the potassium in broccoli rabe make your RealAge younger.
	How to Use: Try broccoli rabe sautéed, cut up in soups and salads, or served with pasta. If briefly cooked, it has a nutty, slightly bitter taste and crunchy texture that are well complemented by garlic and oil. Try broccoli rabe served with a mild grain, such as couscous or bulgur.
Cabbage	When: Cabbage is related to many other brassicas (members of the mustard family)—broccoli, kale, Brussels sprouts, and cauliflower. Cabbage is often used in late fall and winter (January through May for the South and West). Cabbage keeps for months, is inexpensive, and is a wonderful staple. It comes in red (purple) and green.
	What to Look For: Cabbage should be firm, have a bright color, and feel heavy for its size. Avoid wilted leaves. Beware of (and avoid) worm holes and dry, cracked leaves—an indication the cabbage was harvested some time ago. In general, the darker the color, the more intense the flavor.
Vegetable/Fruit	Buying and Using
	Why: A flavonoid-rich vegetable, cabbage makes your immune system younger. Its consumption has a documented association with a decreased risk of breast, prostate, and colon cancers.
	How to Use: Shred cabbage for salads or spicy coleslaw—perhaps with chiles and cumin seeds. Sauté cabbage with a little of your favorite flavored olive oil and onions. Use cabbage as a topping for hearty stews, such as posole (a Latin American chili-hominy stew) and crockpot chili. Steam whole quarters and serve with a tangy whole-grain mustard or horseradish cream. Grate with apples and beets for a crunchy winter salad.
Celery	When: Celery is available year-round. Summer through late fall are peak seasons for the Midwest, East, and Northwest. Winter is peak season in the West and South, although celery pops up in the spring in the Midwest. Celery is available in the colder months because it can withstand freezing weather.
	What to Look For: Celery stalks should be bunched together closely. The stalks and the leaves should be green and crisp, not yellow or soft. Reject celery that bends at all when you pick it up.
	Why: Just crunching celery decreases my stress and makes me younger (hope it does that for you, too).
	How to Use: Celery can be eaten raw or cut up and added to soups, stews, and stir-fries. Some cooks use celery to reduce the amount of salt that needs to be added to their dishes, as the sodium content of celery is higher (but not high overall) than that of most vegetables. Use finely minced celery leaves as a garnish, as a substitute for an herb in a salad, or over the top of a stew or casserole. Also see CELERY ROOT.
Vegetable/Fruit	Buying and Using
Celery root (celeriac)	When: Celery root is also available year-round but is usually best harvested in late fall and winter. Its slightly sweet, meaty flavor—like a potato with a touch of celery—actually improves with the cold. Sometimes celery roots stay in the ground until the following spring.
	What to Look For: Celery root is a storage root crop, so shelf life is more important than freshness. However, when pulled out of the ground, the celery leaves and stalks should be upright, firm, tall, and deep green. The root itself is huge and hairy; it can weigh 2 pounds or more, and lots of small roots spring off the main root.
	How to Use: Don’t eat the leaves and stalks of celery root; they’re much tougher and stringier than ordinary celery. Peel the root with a sharp knife, cutting off the outer skin. Then cut the pure white flesh into cubes or batons (pieces the shape of french fries) and steam, roast, boil, mash, or purée. You can combine these with large cubes of sweet potato, rutabaga, and potato, plus olive oil, garlic, and rosemary. Then roast this mixture at 450 degrees until slightly crispy and darkened, about 20 minutes.
Citrus fruits	When: Citrus fruits are grown in warmer climates and are available all year. The freshest fruit is available in the winter. Look for firm, fragrant, in-season citrus at the farmers’ market.
	What to Look For: Citrus fruits should feel heavy for their size. This heavy feeling indicates a juicy fruit. Avoid shriveled fruits, which have lost moisture, and blotchy fruits, which have been damaged. To determine sweetness, ask for a sample.
	Why: Most citrus fruits have a great deal of age-reducing potassium and vitamin C.
	How to Use: Citrus fruits should be peeled and eaten whole, although they can be juiced. They can be added to fruit and grain salads, used to brighten the flavor of almost any main dish (especially fish), or just eaten plain.
Vegetable/Fruit	Buying and Using
Greens (beet greens, Swiss chard, collards, dandelion greens, kale, mustard greens, purslane, turnip greens)	When: These greens can withstand a chill, which accounts for their peak in the winter season. Look for specialty cooking greens, too: Lacinato kale is buttery and cooks quickly; and rainbow chard is streaked gorgeously with red, orange, and yellow.
	What to Look For: In general, greens should look fresh and have no yellowing. Smaller leaves usually have a milder flavor.
	Why: Loaded with lutein, these greens keep your eyes young.
	How to Use: Baby turnips and baby beets sometimes have greens that are delicate enough to be used in a mesclun (an assortment of edible raw baby greens). Young chard, kale, and dandelion greens can be used raw in salads, but the other greens should be cooked. Braise, sauté, or steam them with seasonings or use them in soups.
Parsnips	When: Fresh parsnips peak during fall and winter. Parsnips are planted in the spring but take up to 6 months to mature, making them a winter vegetable. They are very, very sweet when cooked. Like celery root, parsnips develop some of their sweetness as they stay in the ground.
	What to Look For: Parsnips should feel rigid; those that are soft are older and less sweet. Although larger parsnips tend to have a sweeter flavor and more color, huge parsnips—10 inches long or more—tend to be fibrous and woody; avoid them. Parsnips should have smooth skin, with no dents or other injuries.
	Why: Parsnips are a good source of fiber and are high in potassium, magnesium, and vitamins B1, B2 and C.
	How to Use: Parsnip greens should be discarded, and parsnips should not be eaten raw. They can be whipped, glazed, roasted, or cut into cubes for soups and stews.
Rutabagas	When: This root vegetable is available year-round, with a peak season of July through April. However, because they store so well, rutabagas are considered a winter vegetable.
	How to Use: Baby turnips and baby beets sometimes have greens
Vegetable/Fruit	Buying and Using
	What to Look For: Rutabagas should have a smooth skin. Larger ones tend to have stronger flavor. Do not buy rutabagas if they’ve been waxed, or if their greens are reappearing after their tops have been cut off.
	Why: Rutabagas are high in vitamin C, and are a good source of calcium, potassium, and magnesium.
	How to Use: Use a paring knife or a chef’s knife to cut off the peel and the tough outer layer of flesh. Simmer rutabagas and mash and purée them with potatoes and sweet potatoes. Simmer them in soups and stews. Roast cubes of rutabaga with cubes of other root vegetables at a high temperature, after a quick toss with olive oil, salt, and pepper.
Turnips	When: Although fresh turnips are available year-round, their peak season is late fall to early spring. Turnips are good to have on hand, as they don’t deteriorate rapidly and can make a tasty treat.
	What to Look For: The greens should look fresh and the skin smooth. Don’t buy turnips if their tops have been removed (the turnips may have been stored) or if their greens are trying to reappear after the top has been removed (the turnips will be starchy and not a bit juicy). In general, the smaller the turnip, the milder the flavor.
	Why: Turnips have large amounts of vitamin C, folate, and potassium that make you younger.
	How to Use: Turnips are actually sweet if you know how to find them and cook them. For tennis ball-size turnips, cut off the top and peel the turnip; use baby turnips whole. Roast turnips and beets together to bring out their sweetness, and to create an attractive pairing. Simmer turnips in soups and stews, and with other vegetables that are naturally sweet, such as carrots and sweet potatoes.

Recipes Using Winter Produce

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