Winter Produce Guide
It's no secret that there are less options in the winter when it comes to fresh produce. However, with the help of frozen fruits and vegetables, along with a few significant seasonal ingredients, the winter can be just as delicious and fruitful as the spring and summer.
Citrus season in the winter months, for instance, is something we look forward all year round. Grapefruits and orange varieties like blood oranges are simply not as flavorful, sweet, and delicious as they are during peak season. Their bright, sunny flavors will remind you of the summer even in the coldest days of February.
Why eat seasonally?
We try to eat seasonally and even locally when we can for a few reasons. Mainly, produce tastes fresher, crisper, and more delicious. Plus, when fruits and vegetables are harvest in peak season, they're at their peak nutritional value. Eating seasonally means getting the most out of your produce.
A variety of citruses, crunchy radish and cucumber, plus herbs and a super simple vinaigrette lets peak season citrus shine through in this sunny fruit salad.
Tender, sweet leaks and creamy blended butternut squash soup is a seasonal favorite adapted fromThe Modern Table: Kosher Recipes for Everyday Gatherings by Kim Kushner.
Using our Tandoori blend created with Kanchan Koya, you will want to tandoori everything. Finish with fresh herbs for a complex and satisfying dish.
A hearty salad with salty. fatty bacon and crunchy apples is perfect for winter and filling enough to be a main.
Thick slices of broccoli cook up tender and crisp in the oven. A great use of the Pierre Poivre N7 blend that shows how well it goes with vegetables.
The caramelized cabbage and lentils are perfumed with lavender, thyme, and the floral finish of long pepper. Finish wtih a few crumbles of feta cheese or a fried egg for a warm bowl of hugs.
Preserve that other half head of cabbage for a forkfull of crisp, bright pickles to top tacos, salads, and slow braised dishes.
The only thing better than a potato gratin is one fried crisp at the edges.
The complexity of the Vadouvan, with tender roasted Brussels Sprouts and complemented by the fresh mint and crunchy hazelnuts.
Another recipe showcasing citrus. This bright take on tiramisu is delicious served after a seafood meal or pasta.