What Fruits & Vegetables are In Season during Winter?

What Is In Season in Winter?

As you probably know, different parts of the world experience different seasons during the year. However, this also means that different fruits and vegetables become available at certain times of the year! In our latest blog post, we'll look at what fruits and vegetables are in season during winter! Read on to learn more!

Cauliflower

Savory and tasty, cauliflower is a flavorful vegetable that pairs perfectly with winter root vegetables. This cold-weather crop is high in Vitamin C, dietary fiber, and antioxidants to help you fight off winter illness. Roast your cauliflower florets for an easy side dish or use them to make a quiche, add them to your salad for a pop of color, or puree them into soup! No matter how you cook it, adding more veggies like cauliflower can help you stay healthy through flu season.

Broccoli

This is a popular winter vegetable that is highly nutritious. The phytonutrients in broccoli can improve your heart health and reduce your risk of breast cancer. In addition, you'll get plenty of vitamin C when you eat broccoli, and it contains plenty of folate and potassium. Broccoli is an excellent addition to any soup or casserole recipe; it complements cauliflower well when you cook them together. Broccoli also makes for a delicious side dish on its own; try adding some olive oil, lemon juice, salt, and pepper for an easy meal on busy weeknights.

Green Bean

This winter staple is a cool-weather plant. It's straightforward to grow, and harvesting can help train you for other produce farming. One bushel of green beans will yield over eight pounds of beans, which can be kept refrigerated or frozen for use during colder months. You can either cut them up in salads or sauté them with olive oil and spices, keeping your family happy all winter long. And if you have leftover pods, don't throw them away; they also make for excellent livestock feed!

Sweet Potato

Did you know that tomatoes are technically a fruit? Of course, they are, and even though we typically think of them as a vegetable, it's still cool to consider that their season starts during winter. To get your tomato fix during other seasons of the year, try dehydrating them for sauces or salsas, which can be stored for months. Also, keep in mind that many modern breeds of tomatoes tend to be sweeter than their heirloom counterparts—and some even have less flavor than what we're used to—so if you do buy organic varieties while they're in season, add just enough salt, so they taste like tomatoes again!

Brussels Sprouts

This underrated member of the cabbage family is rich in vitamin C, vitamin K, and iron. Vitamin C supports growth and repair, including skin, hair, bones, and nails. Vitamin K is involved in blood clotting and helps regulate calcium levels. Brussels sprouts are also high in fiber; one cup contains about 6 grams. Fiber adds bulk to your stool, allowing food to pass through your intestines more quickly. This benefits you because excess gas from undigested food can lead to bloating and discomfort—particularly after meals that contain refined or fatty foods like meat or dairy products.

Tomato

(Technically a fruit, but generally considered a vegetable) When they're their sweetest, most tomatoes are harvested between mid-August and mid-October. They should be dense and solid for their size, feel heavy, and make a hollow sound when you tap them. As with any product you want to consume, choose fruits free of bruises or blemishes. If it has been picked green, don't worry; you can ripen tomatoes by placing them in a paper bag with an apple or banana overnight; for best results, keep the room temperature at 75 degrees Fahrenheit (25 degrees Celsius). Rinse them under cold water before use; they won't lose flavor or nutrients through contact with tap water.

Kohlrabi

A member of the cabbage family, kohlrabi is related to broccoli and cauliflower. As a result, it has a similar appearance with white stalks topped by green leaves. Kohlrabi can be eaten raw or cooked, and it has a unique flavor somewhere between cabbage and broccoli. Some people describe it as having an earthy flavor that's milder than cabbage but similar to turnips or radishes. Most parts of kohlrabi are edible, including its fleshy stems (which can be peeled or served with their tops), leaves, and bulbs. Although some varieties need to be peeled before eating, most don't require prepping, so they're great for quick snacks during busy weeks!

Parsnip

Even though carrots are a root vegetable, they're technically a spring vegetable because they grow during the spring months. Thus, you'll be able to enjoy them year-round. With their sweet flavor and excellent nutritional value, what's not to love about them? You can enjoy fresh and frozen varieties of carrots any time of year—in stir-fries or roasted as an accompaniment to other vegetables. Or slice them up for dipping into hummus for some snacking variety! They're also great added to stews and soups, pureed for baby food, or used in juice blends!

Turnip Greens

One of my favorite vegetables, carrots, is high in vitamin A and beta-carotene. They're also rich in fiber, which can help you feel full for longer. Plus, they're delicious and come in a variety of colors. What more could you ask for? Add some carrots to your soup or puree them into a smoothie! As with most root vegetables, carrots are available year-round, but their peak season is October through March. (They're usually sold without tops.) If you live close to an Asian market or a farmers' market with Korean ingredients, look for mu (pronounced moo) gimchi made with whole fresh carrots—they have a sweeter flavor than those found at mainstream grocery stores.

Carrots

Some vegetables have their peak season, and others are available at any year. Carrots, for example, can be eaten year-round. For carrots, winter is a perfect time to buy them because you won't have to pay extra for organic carrots that have been locally grown. In addition, local farmers often sell organic crops out of season at a lower price than non-organic crops. When buying from a local farmer, ask about what kind of pesticides they use if you are concerned about pesticide levels on your produce. Buying in season also saves money regarding food quality and taste!