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Winter Produce Box

Yes it’s true, even winter can inspire thoughts of delicious fresh fruits and vegetables. So maybe berries and tomatoes aren’t in season but that doesn’t mean all hope is lost. You can get them at any supermarket but will they taste as good? Likely not. Enjoying local and seasonal produce will provide optimal taste and nutrition. So instead of picking unripe, flavorless tomatoes or berries follow my guide to finding flavor and health in the produce aisle this winter.

Fruit/Vegetable Peak Season Why we love them Prep Ideas
Collard Greens July-December Fiber and Vitamin K-rich leafy greens are great for heart and GI health! Sauté in a touch of oil with garlic or add last minute to hearty soup.
Cabbage June-February Packed with vitamins C and E, cabbage is hailed as a colon cancer inhibitor. Shred raw cabbage for a new salad base. Great with a little oil, lime juice, chopped pepper and crushed cashews.
Parsnip October-May Significantly lower in calories than potatoes, high in fiber, with a slightly sweet taste. Roast in olive oil, salt and pepper for a lighter “starch” side to any winter meal.
Turnip August-February Only 1/3 calories of potatoes, with all the comforting goodness to keep New Years resolutions a reality. Try them mashed with a touch of skim milk and olive oil.
Clementine October-February Only 50 calories each, with vitamin C, folate (especially important for women), and potassium for a post-workout boost. Stick a couple in your bag for small snacks on the go. Or add slivers to plain Greek yogurt for naturally sweetness.
Grapefruit (California) January-June Full of vitamins A and C to help fend off winter colds. Their odor is even used as aromatherapy. Slice in half and drizzle with 1 tsp honey or agave. Stick under broiler for 1-2 minutes for caramelized breakfast treat.
Pear August-February Good source of soluble fiber for heart health. Slice and sprinkle with cinnamon or add to spinach salad.