Well, it’s January. And although (here in Virginia) we’ve been blessed with a very mild start to our winter, when it comes to thinking of fresh produce, it’s a far cry from the bountiful harvest of fruits and vegetables we enjoy during the summer months. But never fear! As our ancestors would have told us, there are still plenty of tasty options for fresh foods to keep our bellies full and our hearts warm as we journey farther into the coldest season of the year.
An important thing to note is this list includes the winter season produce (December, January, & February) for the United States. The in-season foods for Virginia, specifically, are highlighted in bold. J
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Vegetables
Sweet potatoes, yams, mushrooms, cabbages, onions, leeks, broccoli, cauliflower, spinach, beets/beet greens, Brussels sprouts, fennel, turnips/turnip greens, parsnips, chard, collards, mustard greens, Asian greens (bok choy), kale, rutabega, Jerusalem artichokes, winter squash (acorn, butternut, pumpkin, hubbard, delicate, spaghetti), watercress, fresh herbs (garlic, rosemary, thyme, chives, lemongrass, lavender).
Fruits
Apples, pears, banana, oranges, grapefruit, tangerines, papayas, pomegranates, tangelos, lemons, cranberries, persimmons, kumquats, jicama, rhubarb, medjool dates.
Why eat in-season?
There are a number of good reasons to eat more local, seasonal food:
· To reduce the energy needed to grow and transport the food we eat (equaling a smaller carbon footprint);
· To avoid paying a premium for food that is scarcer or has travelled a long way (i.e. it’s cheaper!);
· To support the local economy and local farmers;
· To reconnect with the natural cycles of our planet and the passing of time;
· And, most importantly, seasonal food is fresher, so tends to be tastier and more nutritious!
Be on the look-out for year-long installments of seasonal recipes, nutrition facts and cooking tips, along with the next chapter of "What’s in season now?", (coming this Spring 2012)!
Happy eating! J
Sincerely, the Good Life Center
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