Making the Most of Winter Vegetables

I love winter vegetables, & I try to focus mainly on them through the winter months.

You really can continue to eat local with the late fall harvest, & the vegetables that store well.

These vegetables include; Cabbage, Brussels Sprouts, a wide variety of Winter Squash, Sweet Potatoes, Turnips, Parsnips, Carrots, Beets, Kale, & Rutabaga.

Best of Winter Salads

Imported tomatoes lack flavour and health benefits, because they were picked before they ripen, are coated in wax for preservation, & shipped across very long distances. Instead of purchasing lack luster tomatoes from a distant land, I prefer to grate or thinly slice carrots & raw beets as a great substitution. A combination of gold & red beets, along with some carrots-marinated in dressing for a while to soften up, tossed with any leafy greens make a beautiful & delicious winter salad.

Making Great Soup

If you have a favourite squash or carrot soup, keep in mind that you can interchange or combine squash, carrots, sweet potatoes, & even some turnips & parsnips. Your favourite soup will come out a bit different & you won’t tire of it!

Baking Alternatives

A nice alternative to carrot muffins. Try squash or sweet potatoes instead of carrots!

Snacks

In my house, when it comes to snacks, you never know what I might put out. Kale chips are certainly a fave, with colourful raw veg, like pieces of raw rutabaga, different coloured carrots & beets, raw cauliflower, along with a favourite dip.