Home » Fuel Up » What’s in Season? January Produce
via cookieandkate.com
via cookieandkate.com

What’s in Season? January Produce

Now that the holiday cookies are all gone, I’m ready to get back to fruits and vegetables. Healthy, detoxifying, feel-good seasonal produce—we’re entering the coldest months for growing, but we still have plenty to choose from.

You’ll find recipes and tips below, as well as a handy graphic at the bottom that you can pin for reference, if you’d like. And for more seasonal recipes, follow my winter recipes board on Pinterest. Thanks again to Becky for letting me base this resource on her “Eat Seasonal” monthly seasonal produce lists.

Beets

Beet chips by Minimalist Baker

I’m slowly changing my tune about beets, but I still don’t have any beet recipes on the blog. (Coming soon, I promise.) Beets are tremendously earthy and can be eaten fresh, cooked or roasted. Some, like the golden variety, are pretty sweet. Beets elsewhere:

Broccoli

broccoli

As it turns out, broccoli is totally irresistible once roasted with olive oil and sea salt. Like all brassicas, broccoli goes great with garlic, ginger, red pepper flakes and other bold flavors. Select small, tightly packed florets with minimal brown spots. Broccoli elsewhere:

 

Brussels Sprouts

brussels sprouts

My beloved Brussels sprouts are still in season! These poor baby cabbages have been maligned for years because someone decided to boil them to soggy, sulfurous deaths. I absolutely love roasted, caramelized Brussels and super crispy fried sprouts that I order at restaurants every chance I can get. I like to shred sprouts in my food processor and use them in slaws—they’re more fine and less watery than their full-sized cabbage cousins. Brussels Sprouts elsewhere:

 

Cabbage

cabbage apple slaw

I just learned that cabbage is in season all year long! Cousin to broccoli, this potent anti-cancerous cruciferous vegetable is great raw, in slaws, roasted in pieces, or chopped and sautéed with olive oil and garlic. Select cabbages with compact heads that feel heavy for the their size. Cabbage generally keeps for a pretty long time in the vegetable crisper, so it’s a good ingredient to keep on hand. Cabbage elsewhere:

 

Citrus Fruits

clementine

Citrus shows up every year when the sky goes gray and we’re in desperate need of some bright color. You can find some great grapefruit, lemon, orange, clementine and tangerine in stores right now. I use lemon in my favorite salad dressing, it tastes so fresh! Citrus fruits elsewhere:

 

Kale

kale

We all love kale, and for good reason! It’s tremendously good for you and totally delicious, given the right preparation. Chop kale for stir-fries or a side of greens (sauté in olive oil and garlic), or massage it with a dash of salt for salads (see any of my kale salads for further instruction), or lightly coat roughly chopped kale with olive oil and roast it for kale chips. You can also blend kale into smoothies or juice it. Kale elsewhere:

 

Leeks

leeks

I’ve cooked with leeks before, but they haven’t made it to the blog yet. Leeks are related to onions and garlic and have a mild, oniony flavor. They grow in bundled “leaf sheaths” that look similar to celery stalks. You probably won’t want to cook with the dark green parts, which are pretty tough. They’re pretty difficult to clean because dirt gets in between the sheaths. Here’s how to clean them. Leeks elsewhere:

 

Parsnips

parsnips

Parsnips are root vegetables that look like off-white carrots with parsley-like, leafy tops. Unsurprisingly, they’re related to both carrots and parsley. Parsnips are usually served roasted or cooked, but can also be eaten raw. They’re particularly high in potassium. I don’t have any parsnip recipes (yet), but I’ll work on that! Parsnips elsewhere:

Pomegranate

pomegranate

I saw pomegranates weighing heavy on trees in Israel in November. Pomegranates yield the most gorgeous, ruby-colored, juicy gems called arils. The only tricky part is getting the arils out of the pomegranate shell and membrane. I’ve tried a few methods and always go back to this one. Another good option? My friend Melissa’s mess-free technique. I love to add pomegranate to salad in place of dried cranberries or add a sprinkling of pomegranate to my oatmeal or yogurt with granola. Pomegranate elsewhere:

Article from cookieandkate.com

 

Leave a Reply

Your email address will not be published. Required fields are marked *