Winter’s Wonders

There is no need to give up eating seasonally just because the trees have lost their leaves and snow has begun to fall. There’s actually a large crop of vegetables that can survive cold weather, even sub-zero temperatures. Savvy farmers plant a fall garden that yields a winter harvest, and they enjoy local treats into December and January. Fresh and delicious winter foods are available right now to keep us kicking all the way to spring. So snuggle up, and take a look at winter’s most delicious foods, alongside nutritional information and cooking tips.

Pomegranates
They can be used in a variety of ways, Shea suggests “cutting the pomegranates in half, scooping the seeds out with a spoon, and consuming the seeds raw.”
Sources: Market District from Giant Eagle,

412.681.1500, www.marketdistrict.com . www.pomegranates.org

Turnips

Root vegetables are undeniable winter staples. And the turnip, in particular, is a good source for vitamin C and calcium. Nature’s Way Market’s produce manager, Teresa Champion, offers an easy and delicious way to serve them: “Put the turnips into a cake pan, add a little bit of olive oil and herbs, throw the pan into the oven, and roast the turnips until they are caramelized.”

Sources: Nature’s Way Market, 724.836.3524, www.natureswaymarket.net . www.nutritiondata.self.com

Cabbage

Cabbage, a member of the Brassica family, is chock-full of vitamin C and is available in several different varieties and colors. Stephen Lucas, produce team leader at Whole Foods Market, raves about it. “It’s such an all-purpose vegetable. It’s easy to shred, and it gives just about anything good texture, [such as] rice or noodles.” When purchasing cabbage, opt for the head that has some heft to it — the heavier the vegetable, the more nutrient-dense it will be.
Sources: Whole Foods Market, 412.441.7960, www.wholefoodsmarket.com , www.nutritiondata.self.com

Leeks

Leeks are the national emblem of Wales and carry immense cultural significance across the pond. Here, they are regarded as a hip and delicious food for winter. Nature’s Way Market’s Teresa Champion says, “Winter is soup season, so leeks are very in right now — they make wonderful soups.” As part of the onion and garlic family, leeks can be added to just about anything for some extra flavor: salads, baked dishes, and seafood. Source: Nature’s Way Market, 724.836.3524, www.natureswaymarket.net .

Broccoli

Packed with some of the highest levels of vitamin C found in any vegetable, broccoli is a “super food,” ready to fend off the ubiquitous winter cold. It is also charged with fiber and high vitamin A content. “I eat broccoli raw because it’s delicious and the most nutritious that way,” says Ed Shenot of Shenot Farm Market, “But many people enjoy it steamed and then served with either a vinegar dressing or a cheese sauce.”

Sources: Shenot Farm Market, 724.935.2542, www.shenotfarm.com

Radish

Trudi Steigerwald, produce manager at Sunny Bridge Natural Foods, explains that “there are a lot of different kinds of radishes that most people have never even heard of or seen!” Radishes come in a variety of different shapes and colors — not just the red oval version we see most frequently. “Radishes are in the same family as turnips,” Steigerwald continues, “and the different types present varying degrees of spiciness and crispness.” While food shopping, choose radishes that are firm and topped with crisp and fresh greens. Source: Sunny Bridge Natural Foods, 724.942.5800, www.sunnybridgenaturalfoods.com