While winter is probably more known for inclement weather, ski trips, and scarce daylight than it is for spectacular seasonal produce, the post-holiday months are actually full of delicious ways to eat fresh foods. Plus, let’s face it, in California, we’re lucky to enjoy most fruits and veggies year-round, no matter the season. But in the spirit of not bypassing the next three months for warmer weather, here are some of the winter wonders that you can cook, share, and enjoy this season.
Peel Some Citrus
Winter weather may be dark and rainy, but the colors of winter produce are vibrant, bright, and beautiful. You can use grapefruits, oranges, and tangerines for fresh-squeezed juice, salad additions, or even a homemade citrus-inspired centerpiece. When using oranges, keep the green leaves on to preserve an authentic, straight-from-the-tree look on your table (no one has to know you didn’t just pick those from your very own grove!) Plus, citrus is also high in Vitamin C and anti-inflammatories, making them a perfect winter ingredient for fighting off colds.
Serve Up The Sprouts
Brussels sprouts are one the most versatile veggies out there, and you can make them super healthy with simple steaming methods, or a bit more indulgent—with truffle oil, dates, pine nuts, bacon…we’ve seen just about every accouterment served with these fibrous green bulbs. Take advantage of winter months for fresh Brussels, and get all the nutrients that come with them, like folate, Vitamin C, dietary fiber, and more.
Pick Up Some Pomegranates
Perhaps the season’s most flavorful and colorful favorite, pomegranates make it easier (and tastier) to endure the winter months. Perfect to mix with quinoa breakfast bowls or green, leafy salads, pomegranate arils (or seeds) are packed with crunchy sweetness—and they’re beautiful! You can buy pomegranates already de-seeded to take out some of the manual work, or you can buy them whole, cut them in half, and submerge them in a bowl of cool water to de-seed them yourself. Simply toss away the white flesh and separate the arils with a strainer.
Go Green with Kiwi and Collards
You may not want to pair these two green gems together, but they’re both packed with vitamins, fiber, and gorgeous green color. Collards are great to prepare southern-style (and make a wonderful light addition to traditionally hearty meals), and kiwis are ideal for fruit salad, adding some sweetness to home-made juice, or putting on top of yogurt and granola. We all know green=good, but sometimes eating plain spinach can get pretty old. Kiwis and collards will help you mix it up a little for your taste buds, and enjoy the flavors of green goodness during a gray winter.