With temperatures dropping to their lowest of the year, only a few vegetables are geared to bare this brutal weather. Cool weather crops are always a delectable treat, as such vegetables are perfect for making hearty soups and thick stews. Although you can get most veggies during their off season as well, it's best to get them in their prime, as most cold climate crops are sweet in the winter, but turn bitter in warm weather.
Here are some healthy choices to add to this seasons grocery list:
Brussel Sprouts: Brussel's grow on a stalk, so if you see them for sale like that, grab em! They last much longer than when they're cut. They're a good source of iron and fiber. Saute them in a pan with some canola, salt & pepper - YUM!
Cabbage: Beautifully bright and perfectly crisp when raw. The cooler the climate, the sweeter is tastes. This effect is called "frost kissed". Cook it down for an even sweeter, more mellow taste.
Fennel: Excellent flavor enhancer for soups, fish, sauces, or slow roast with root vegetables. Its prime time is fall through early spring (bolts, and turns bitter in warm weather). Good source of niacin (vit B3), calcium and iron. Helps promote a healthy digestive tract.
Kale: Kale is one of the healthiest, most nutrient dense foods you can eat. It's not a commonly used item in most American house holds, but it sure should be! Cook it down and saute with some oil, salt & pepper and you can't go wrong. Plus, you'd be getting your dose of super food, which is always important. Kale is rich in minerals such as iron, potassium, calcium and manganese as well as many others, making it one of the best things to put in your body.
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