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Seasonal Eating in November/December

| November 6, 2012 | 3 Comments
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In the winter season local farmers markets and road side stands are loaded with vegetables that are perfect for stews, soups and roasts. Look for Brussels sprouts, chard, kale, leeks, pomegranates, cranberries. Also you can find warming winter root vegetables, parsnips, rutabagas, turnips and Jerusalem artichokes.

How do you cook these? As simply as possible. They are loaded with flavor and nutrients. All of these vegetables are perfect for roasting toss with Olive Oil, salt and pepper in a 350 oven for 40-60 minutes. Toss greens into any soup or stew, give kale a try on taco Tuesday.

Keep in mind seasonal eating is better for our environment, more cost effective and over all healthier. Some crops have shown to have more nutrients when grown and harvested during their natural growing season.

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Give these humble ‘down to earth’ foods a try. They are the foods that will warm your belly on a chilly night.

 Seasonal Eating in November/December

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About the Author ()

Carrie Chacon is the founder and Chief Nutrition Officer of SNAC and a certified Clinical Nutrition Consultant with over 20 years experience in the health and wellness industry. SNAC is currently being used in the Oceanside Unified School District and included as part of the Girls Scouts Wellness badge. Chacon has 2 very active kids and is currently pursuing a life degree in parenting. The ever-changing curriculum keeps her on her toes, but she loves the challenge. Chacon conveys a simple message through SNAC “When kids eat well they feel well. Eating simple foods that fuel the body keeps kids strong and healthy.”
3 comments
RicksSekhon
RicksSekhon

Its very important to eat nutritious food in winters, take soups, it keeps us warm, healthy and active all the day.

RCToyPalace
RCToyPalace

Interesting article. By this time of the year, we are normally eating canned foods from summer.

mattmassaro
mattmassaro

I need to try this whole Kale thing out

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