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We all should know by now that eating in season is actually much cheaper than out of season. It’s not complicated, it just costs a lot more to ship tomatoes from California than it does to pull some winter vegetables from the root cellar and bring them to the market.
But there are other benefits as well. I don’t believe it is an accident that certain foods are either grown or stored live in certain times of the year. I believe that those foods are exactly what our bodies need. So right now if you’re after some seriously warming comfort food then winter vegetables are where it’s at.
Brussels Sprouts.
Somehow these get a bad rap. I have a feeling it has to do with overboiled little heads of cabbage that stink like you wouldn’t believe. We fight over these guys, hot and crispy from an oven roasting in lard or coconut oil. Simply halve, toss with cooking fat and salt and pepper and roast at 400 degrees until caramelized on the outside and soft on the inside.
Kale.
Another misunderstood vegetable. Sure, eating it straight up takes some getting used to, but it is really good stuff when added to soups, braised with a bit of garlic and bacon, or even hidden into a smoothie. Plus, having leafy greens when all is cold and frosty is a must for me.
Cabbage.
This humble head of greenery boasts a fair amount of vitamin C and when lacto-fermented into traditional sauerkraut its immune boosting properties increase exponentially. I highly recommend this method for making sauerkraut and if you have Nourishing Traditions do try cortido. If you’re not ready to ferment this guy just yet try a grain-free cabbage bolognese found in my winter cookbook or this amazing braised cabbage dish.
Sweet Potatoes.
Please, for the love of all that is right, do not think you have to add sugar or marshmallows to these guys. Lots of good butter, sea salt, and a good roasting is all these beauties need. They are also delicious mashed or made into latkes.
Winter Squash.
I think it says something about our society that we are more familiar with this vegetable as a decoration than we are as sustenance. Don’t be intimidated. Try this tutorial out for all things winter squash.
Beets.
This might be one of my favorite vegetables. Again, beets do well with a good roasting, like brussels sprouts, and a dose of good fats. They are also delicious cooked and cooled in a salad or if you’re adventurous try making the lacto-fermented beverage beet kvass for extra nutrients. And do use the greens as you would swiss chard or any other cooking green.
Turnips.
I like to think of these guys as the low-carb alternative to the potato. I use the roots anywhere you might need a starchy filler. They have a bit of a cabbagey flavor to them, but with enough butter, broth, and seasoning these guys can be really tasty. I also love that the greens are super nutritious as well – two plants in one!
Potatoes.
Nothing is simpler or tastier than a baked potato with butter. We have loved the true potato flavor found in locally or homegrown potatoes – like the most intense potato flavor with a side of the soil it came from. Good potatoes really need very little adornment and can feed an army.
So, those are my winter vegetable line up. Do you have any favorites I missed?
Good reminders! This goes along perfectly with my resolution to grow and eat more garden food. I need to get more creative so that I don’t get sick of lettuce and potatoes by Valentines day!
I’ll agree with everything but the brussel sprouts. We love roasted beets and sweet potatoes especially and for a treat I make kale chips. But I recently gave brussels sprouts another try by roasting them and only our 19mon old would liked them. She ignored the roast and whole wheat rolls and ate brussel sprouts and cole slow. But sorry kid, I’m not making brussel sprouts anymore.
fat feathers
Thank you for this article. Do you have any tips on making roasted squash seeds, as suggested by Carrie in the comments to the squash tutorial?
My extended family’s great enthusiasm for roasted brussels sprouts at Thanksgiving surprised me. I stocked up on fresh brussels sprouts at Costco yesterday, with plans to roast them.
I’ve tried making roasted kale chips, so far they have not come out similar to the high-priced kale chips that I very occasionally splurge on.
I love brussel sprouts! I am 39 and just tried them a year ago. I cook them like you suggested and could eat a whole pan of them. Now the rest of my family does not agree! I think either you love them or hate them. I really need to give some of these other a chance as well. I think it is just a matter of finding a good recipe.
Because mushrooms are (can be) grown indoors they are available all year round. I will be digging up some horseradish from my garden; its medicinal properties are useful in the winter.
Kale is my all time favourite green; I like it in soup, lasagna and polenta. I have not been brave enough to try kale chips.
When you say turnip do you mean the small purple and white vegetable or the larger purple and yellow vegetable that I can only buy waxed?
Great veggies – although I stay miles away from butter on potatoes! Kale is my favourite – I can never get enough of this goodness! Another yummy way to eat brussel sprouts is to bread them and bake them ( I put cayenne powder in the breading) – and are they ever tasty!