Tags: DigIn, DigIn22, Magazine, DigInMagazine, Jan, January, Winter, winter produce, winter vegetables, what’s in season, vegetables in season

In Season: The Season’s Finest Produce

Winter is far from the “off-season” when it comes to produce: It’s just a matter of what’s grown where and when. Enjoy the bounty of winter harvest and all the vitamins and antioxidant-acting compounds they provide for the season. Here are a few winter gems from our local partners.

Butternut Squash

Similar to the taste of sweet potato, butternut squash is sweet, moist and nutty. It’s an excellent source of vitamins A and C and a good source of fiber, potassium and magnesium. When it comes time to cook, there’s seemingly no wrong way to enjoy squash. Puree into soup, add to a hearty salad, enjoy roasted or in a pasta or risotto.

Local Partners:

Plainville Farm
Hadley, MA
http://plainvillefarm.yolasite.com/
Watch Video >>

Paquette Farms
Shrewsbury, MA
https://www.paquettefarm.com/

Chamutka Farm
Whately, MA

- RECIPE -

SAVORY BUTTERNUT SQUASH,
BEET & ONION TART

When sweet and
savory meet.

Get Recipe >>

Parsnips

Parsnip is an unassuming root vegetable with plenty to offer. Enjoy roasted, sautéed, stewed or raw. Prepared raw, parsnip's starchy, spicy sweet flavor is reminiscent of nutmeg. High in vitamins C, K and folate, parsnip is a great addition to wintry meals. Be sure to brush the peel of parnsips really well before preparing.

Local Partner:

Manheim Farm
Whatley, MA
https://manheimfarm.wixsite.com/manheimfarm

- RECIPE -

HONEY GLAZED
CARROTS & PARSNIPS

Easy side dish any
day of the week.

Get Recipe >>

Lettuce (Green Leaf, Romaine, Butter)

These delicate greens are grouped under a larger category of salad greens. Varieties run from almost no flavor to peppery. Lettuce does a great job of keeping you hydrated since they’re made of mostly water. Green Leaf, Romaine and Butter are also good sources of vitamins K and A. Of course you can always eat lettuce as the base of boldly flavored salads, but you can also get creative! Wilt leaves in pasta dishes, add to gratin recipes or blend into dipping spreads.