Keep an eye out for these vegetables in the produce section this holiday season! It may feel like summer (hello, 75 degree weather in Austin!) but it’s definitely winter. We like to cook with the seasons, as it challenges us to try new things and to source our products locally. Here are just some of our favorites from our weekly CSA box:
So versatile and very budget friendly, this cousin of the brussels sprout thrives in colder months. It’s also jam packed with vitamins and minerals, fiber and antioxidants. You can pickle it, dice it, fry it, eat it raw – the cabbage knows no limits.
We know kale can be a little over exposed – but hear us out! It’s a wonderful addition to your wintertime roasts in the form of kale chips and adds a ton of nutrients to your daily diet. We like to rip our kale into bite size pieces, toss lightly in olive oil and roast for 20 minutes. You’ll get crispy, tasty “chips” that will add a bit of crunch to your salads. We eat them by the handful!
Not just for hobbits and steak, potatoes are a hearty way to keep warm in the winter. They can be dressed up or down, loaded with fixin’s or enjoyed on their own. We’re partial to purple potatoes in the winter time, because who doesn’t love a bright plate of starchy goodness? The purple variety can even lower blood pressure and boost antioxidants!
Oh, carrots! The unsung hero of the farmers market. Not just for rabbits, this vegetable can sweeten your day instantly. We like them roasted, but they can be enjoyed raw, pickled or steamed! We’ve been known to pan roast local carrots for a slightly sweet and savory organic side dish.
How we regret refusing your nutritious and tasty ways as children! If we could take it all back, we would. Make up for your childhood hatred of the sprouts and preheat that oven to 350! Slice them in half, toss with olive oil (and maybe some uncooked, chopped bacon? Yeah, we said bacon!), salt and pepper and leave in the oven for 25-30 minutes, depending how crispy you like them!