Is
it just me or does the produce section of your grocery store feel a little sad
in the winter compared to the warmer months? The rest of the year the aisles
are lit up with vibrant fruits and vegetables, and they become harder to track
down once the cold hits. Cooking with produce in the winter might seem
intimidating due to a lower availability of popular fruits and vegetables.
However, learning what foods are available and how to use them can be very cost
effective.
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| Source: kidstir.com |
So
what’s in season in the Midwest during the colder months? Cabbage, squash, turnips, and carrots
are harvested in the summer through November, but are readily available
throughout the winter due to their ability to be stored in the cold months.
Similarly, onions, potatoes, and
parsnips are readily available from storage. Coincidentally, many of these
vegetables make great soup ingredients. However, squash, turnips, carrots,
parsnips, and potatoes (our root vegetables) all can make delish dishes with a
simple seasoning and roasting. Pepper, olive oil, and a touch of salt are a
great starting point to season with. However, other seasonings such as garlic
powder, red pepper flakes, cayenne powder, dill, and rosemary can pair nicely
with different vegetables. It’s worth experimenting to find a seasoning
combination you love.
To
roast root vegetables, wash them and cut them into chunks. Toss them in oil and
seasoning, then spread them out on a sheet pan. Put them in the oven at 425F
and check every 5 minutes to check on browning and tenderness. Cooking times
will vary based on the vegetable, but the general rule of thumb is that they
should be soft enough to easily stab with a fork and have some browning. You’ll
get a feel for how long each vegetable needs in the oven and be able to set a
timer the next time you roast them. You can find a general guide to roasting
vegetables here: https://cooking.nytimes.com/recipes/1017703-roasted-vegetables
Source:
https://cooking.nytimes.com/recipes/1017703-roasted-vegetables
While
not in season in the Midwest, other produce that you’ll find readily available
in the grocery store aisles include staples such as apples, pears, grapes, bananas, and tomatoes. They aren’t in season in the Midwest, so they’ll
typically be shipped from areas with warmer climates, such as California and
Mexico. Additionally, advances in storage and genetic modification technology
can lengthen the growing season and storage length for some crops.
Additionally,
you can find many of your favorite fruits and vegetables in an affordable
manner all year round. Just check the canned goods and frozen sections! Frozen
produce is often just as nutrient dense as their fresh cousins, or even more
nutrient dense in some cases. Frozen berries are often known for their use in
smoothies, but they can make a wonderful addition to baked goods. The key is to
thaw them out and drain off the excess juices before adding them to the batter.
You may want to add a little less water or milk to the recipe as the fruit will
provide some extra moisture.
If
you choose to use canned vegetables, look for labels that advertise low sodium
or no salt added options. This way you can season the vegetables how you like
and control how much sodium is in your dish. Similarly, it’s a great idea to
look for fruits canned in water or juice rather than in syrup. These options
will tend to be significantly lower in sugars. If you use a fruit canned in
syrup or a canned vegetable that is not low in sodium, you can rinse off the
fruit/vegetable to lower the amount of sugar or sodium in it.
Source:
tasteofhome.com
Sources:
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