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