Think eating locally needs to stop once winter comes? Winter produce isn’t as scarce as you may think. Cold weather crops, the use of hoop houses and other methods to extend the natural growing season, and old-fashioned storage vegetables like cabbages and potatoes all mean that there are plenty of winter fruits and vegetables to choose from in most of the country. In an effort to eat fresh and local you want to look for these at your Farmers Market or grocery store.
- Bok Choy
- Brussels sprouts
- Green onions
- Mandarin Oranges
- Sweet Potatoes
- Swiss chard
- Winter Squash
So now that you have a list of winter fruit and veggies, here is a recipe to use two of my favorites: Blood Oranges and Beets.
- 2 medium red beets, tops trimmed
- 2 medium golden beets, tops trimmed
- 3 blood oranges
- 1 medium navel orange (preferably Cara Cara)
- 1 tablespoon fresh lemon juice
- 1 tablespoon fresh lime juice
- 1/2 small fennel bulb, very thinly sliced crosswise on a mandoline
- 1/4 red onion, very thinly sliced on a mandoline (about 1/3 cup)
- Good-quality extra-virgin olive, pumpkin seed, or walnut oil (for drizzling)
- Coarse sea salt, such as fleur de sel
- freshly ground black pepper
- 1/4 cup loosely packed fresh cilantro and/or chervil leaves
Preheat oven to 400°. Wash beets, leaving some water on skins. Wrap individually in foil; place on a rimmed baking sheet and roast until beets are tender when pierced with a knife, about 1 hour. Let cool.
Meanwhile, using a sharp knife, cut all peel and white pith from all oranges; discard. Working over a medium bowl, cut between membranes of 2 blood oranges to release segments into bowl; squeeze juice from membranes into bowl and discard membranes. Slice remaining blood orange and Cara Cara orange crosswise into thin rounds. Place sliced oranges in bowl with the segments. Add lemon juice and lime juice.
Peel cooled beets. Slice 2 beets crosswise into thin rounds. Cut remaining 2 beets into wedges. Strain citrus juices; reserve. Layer beets and oranges on plates, dividing evenly. Arrange fennel and onion over beets. Spoon reserved citrus juices over, then drizzle salad generously with oil. Season to taste with coarse sea salt and pepper. Let salad stand for 5 minutes to allow flavors to meld. Garnish salad with cilantro leaves.