The winter months mean frozen grounds, heavy snow, cozy fireplaces, and hot chocolate. Getting to the grocery store might seem like a hassle, but not when there is so much exciting seasonal winter produce to buy.
Seasonal winter produce?! Yes, believe it or not, just because spring and summer are over doesn’t mean the fruit and vegetable varieties fall short. Due to greenhouse farming methods, farmers are able to grow cold-tolerant broccoli, cauliflower, Brussels sprouts, sweet potatoes, winter squash, beets, pears, and kale to satisfy our produce cravings all winter long. And at Fairway, we keep doing what we do best, bringing you the freshest and tastiest seasonal winter produce.
Winter vegetables are pretty unique. Take this as an opportunity to expand your gastronomic palate, be adventurous, and try something new.
Don’t let the beautiful winter squashes intimidate you. Their skin might be tough to crack open, but their flesh inside contains endless culinary possibilities. We get our acorn and butternut squash locally, right from Martin Farms in Upstate New York. Winter squash provides immense health benefits, packing in over 200% of your daily Vitamin A, plenty of Vitamin C, fiber, and antioxidants.
Ever try a red, purple, or yellow beet? They will be sure to brighten up your winter salads with their gorgeous colors. Beets are firm in texture, sweet and earthy in flavor. They are a natural body cleanser, great for detoxifying the liver and blood, and they are very high in essential vitamins and minerals.
Broccoli and Cauliflower
A bit more traditional is your broccoli and cauliflower. These amazing vegetables can survive freezing temperatures and are loaded with antioxidants and fiber. They pack incredible crunch and texture, a perfect addition to salads and pastas, roasted as a side dish, or get creative with a healthy cauliflower mash.
As for fruits, not to worry, winter still has many to offer. Fight your immune system all winter long with Vitamin C-packed citrus fruits. Clementines, tangerines, and grapefruit make the perfect breakfast, snack, or dessert.
Flavorful Fruits Galore
Kiwis are at the peak of sweetness in the winter and add a bright green pop to your winter fruit salad. Apple season may be a thing of the past, but its underrated relative the pear will be your new favorite this season. Incredibly versatile, pears can be eaten right off the core, baked into a crisp, or poached with a wine sauce. Not to mention pears are loaded with fiber and may play a role in preventing the risk of stroke.
Try some of these healthy recipes to warm up this winter.
Warm Beet and Clementine Salad
2 bunches beets (red, yellow, or both)Ingredients:
½ cup walnuts
Fairway olive oil
Salt and pepper
3 tablespoons fresh orange juice
2 tablespoons Dijon mustard
2 tablespoons Fairway apple cider vinegar
½ cup Fairway extra virgin olive oil
Salt and pepper
Wearing gloves peel the beets with a vegetable peeler and cut the beets into wedges. Place beets in the center of a large piece of aluminum foil. If you are using yellow and red beets, place them in two separate packets to avoid them bleeding together. Drizzle with olive oil and season with salt and pepper. Pinch the tin foil together to form packets and place on a pan just in case they leak. Bake in a 400 degree oven for 25 to 35 minutes.
While the beets are roasting, peel and segment the clementines. Add segments to a bowl and squeeze the juice from the clementines.
Mix together orange juice, Dijon mustard, vinegar, salt, and pepper. Add the oil and stir vigorously to combine.
Acorn Squash Stuffed with Mushroom Brown Rice
2 acorn squash, halved crosswise, seeded, bottoms trimmed to lie flat, if necessary
3 tablespoons Fairway olive oil
½ pound cremini or button mushrooms, trimmed and diced
1 medium yellow onion, diced
¾ teaspoon dried thyme
2 cups vegetable stock
1 cup long grain brown rice
Salt and pepper
½ cup grated parmesan cheese
Preheat oven to 450 degrees. On a rimmed baking sheet, season cut sides of squash with salt and pepper and drizzle with 1 tablespoon olive oil. Turn cut sides down and cover sheet tightly with foil. Roast until tender, about 35 minutes.
In a medium skillet, heat 2 tablespoons oil. Add mushrooms, onion, and thyme. Season with salt and pepper. Saute until mushrooms are golden, about 8 minutes. Add rice and broth and bring to a boil. Cover and reduce heat. Cook until liquid is absorbed, about 20 minutes.
Remove squash from oven and heat broiler. Scoop out 2 to 3 tablespoons of flesh from each squash half and stir into rice. Spoon rice mixture into each squash half. Sprinkle with parmesan cheese and broil until melted.
3 medium pears, sliced (Anjou or Bosc)
2 tablespoons lemon juice
½ cup uncooked regular oats
¼ cup firmly packed brown sugar
2 tablespoons all-purpose flour
¼ teaspoon salt
¼ teaspoon ground cinnamon
2 tablespoons cold butter
Preheat oven to 375 degrees. Combine oats, brown sugar, flour, salt, and cinnamon in a bowl. Cut in butter until mixture resembles coarse meal.
Combine pear and juice and toss well. Pour pear mixture into 9 inch pie plate. Sprinkle oat mixture on top of pears. Bake for 20 minutes. Serve warm with scoop of vanilla ice cream or frozen yogurt.