Your January and February produce guide is more than just your root vegetables and squash. Just like the summer months, winter has its own colourful selection of dark leafy greens and fruits to add colour and flavor to.
Here are some of the seasons lesser-known fruits and vegetables:
1. Broccoli rabe - avoid bunches with yellowed leaves. cook as you would broccoli: sauteed, steamed, or stir-fried.
2. Citrus (oranges, grapefruit, clementines) - store in crisper drawer for up to two weeks. Peel and eat out of hand, but can also use fresh-squeezed juice in marinades or sauces.
3. Kale - chop and use as a delicious alternative to spinach in all your dishes including soups and/or stews.
4. Pomegranates - Pick ones that are heavy in weight, have shiny skin and are with out any blemishes.
5. Sweet Potatoes-- Choose potatoes that are uniform in size for even cooking. Boil and mash, cube and saute, or slice into wedges and bake for friendly fries.
My MOTO: the more vivid and the brighter a fruit or vegetable is, the more nutrients and anti-oxidants it is going to have!
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