Published: February 29, 2008 04:16 pm            

For some produce, winter means peak freshness

Try fresh food for winter recipes

A whopping two-thirds of all Americans aren’t getting enough fruits and veggies daily, according to two university studies last year.

It's tough to make the quota, especially when winter weather drives consumers away from grainy tomatoes and wilted greens and over to the frozen-foods aisle.

But frost on the ground doesn’t have to mean frozen produce. While it might not be the bright offering of spring or summer, grocers say there’s a lot more to fresh cold-weather produce than cabbage and potatoes.

Billy Russow has been a Midwest produce grocer for the last 30 years. Russow said in today’s world of greenhouse farming, stores can get most types of produce most times of the year.

But that doesn’t mean it’s good.

“You can even get OK tomatoes right now, but it’s not the same as the summer,” Russow said. “You can definitely tell the difference.”

But there is hope, he said. A variety of leafy greens and colorful squash come into their own during the coldest months and even some of the usual suspects on the fruit side don’t hit their peak until winter.

According to the Produce for Better Health Foundation, winter-season fruits include apples, coconuts, dates, grapefruit, oranges, pear, persimmons, pummelo and tangerines.

Winter-season vegetables available right now are endive, bok choy, Brussels sprouts, kale, leeks, mushrooms, parsnips, radicchio, rutabagas, sweet potatoes, turnips, winter squash and yams.

Diane Sneed, an employee at Fox Farm Whole Foods, said eating produce when it’s in season increases the likelihood consumers are eating a locally grown product.

“To be the healthiest, stock up with local produce, because it’s still so alive,” Sneed said.

Sneed sells Asian cabbages such as bok choy and napa. She said the store also sells locally grown walnuts and pecans during the winter. And all the store’s bean sprouts are Midwest grown and picked up in Tulsa once a week.

“There was a time when we just naturally ate the foods that were in season, but now, we often eat foods that aren’t appropriate for the body at that time,” she said.

And consumers should remember that simply because a vegetable isn’t in season locally, that doesn’t mean it’s not in season somewhere else. Sneed said persimmons, avocados and citrus fruits all naturally ripen in California and Florida during the winter, making them fresh, plentiful and less expensive during the coldest parts of the year.

Root vegetables and leafy greens may not seem as light as salad fixings, but Russow said they are big sellers during the winter season. He sells more fresh kale, cabbage, collard greens, squash and sweet potatoes in the winter than any period of time.

“At least half of the sweet potatoes we sell will be during the winter,” he said. “And collard greens sell faster in the winter than any other time. I can’t hardly keep them on the shelves if they’re good.”

So the next time you’re cooking up a pot of soup, a casserole or a pie for a cold night at home, reach for the crisper rather than the freezer, and add some flavor and vitamins to every meal with fresh, in-season produce. Your body will thank you.

The following recipes from www.realsimple.com will help you put some of that winter produce to good use on the dinner table.



Peanut-squash stew

1 cup brown rice

2 tablespoons peanut oil

2 yellow onions, finely chopped (about 2 cups)

1 tablespoon grated fresh ginger

1 small green serrano chili, finely chopped

3 cloves garlic, finely chopped

2 teaspoons kosher salt

1 teaspoon ground cumin

4 cups vegetable broth

1 (28-ounce) can tomato puree (21/2 cups)

1/2 cup smooth peanut butter

1 medium acorn squash — peeled, seeded, and cut into 1-inch-thick crescents

2 tablespoons brown sugar

2 (16-ounce) cans black-eyed peas, rinsed

1 cooked chicken breast, shredded (optional)

2 tablespoons chopped roasted peanuts

Prepare the rice according to the label directions. Heat the oil in a skillet over medium heat. Add the onions and cook about 15 minutes. Add the ginger, chili, garlic, salt, and cumin. Cook 5 minutes more, stirring occasionally. Add the broth, tomato puree, peanut butter, acorn squash, and sugar. Cook over medium heat, covered, until the squash is tender, about 30 minutes. Add the black-eyed peas and heat through. Transfer half the stew to a small saucepan and add the chicken (if using). Sprinkle with the peanuts and serve with the rice.

Yield: Makes 4 servings



Winter green lasagna

21/2 pounds fresh kale, Swiss chard, spinach, or another fresh green

4 tablespoons olive oil

2 garlic cloves, minced

1 teaspoon kosher salt

2 tablespoons all-purpose flour

3 cups low-fat milk

2 cups grated Parmesan or Romano, or a combination of the two

2 (15-ounce) containers ricotta

2 eggs, beaten

Grated zest from 1 lemon

1/2 teaspoon ground nutmeg

1 (16-ounce) box no-boil lasagna noodles

Discard any tough stems and chop the leaves of the fresh greens. Rinse and shake gently to remove most but not all of the water. Place 2 tablespoons of the oil in a large stockpot with the garlic and cook over medium-high heat. As soon as the garlic begins to brown, add the greens and toss. Add 1/2 teaspoon of the salt. Cover immediately and cook over medium heat, stirring occasionally, for 10 minutes or until very tender. Remove from heat and set aside to cool.

Meanwhile, in a medium saucepan over medium heat, combine the remaining olive oil, the flour, and the remaining salt. Cook, whisking constantly, for about 3 minutes. Add the milk and increase heat to medium-high. Cook, stirring constantly, until the sauce thickens and boils, about 10 minutes. Stir in all but 1/2 cup of the grated cheese. Heat oven to 350 degrees. Coat a 13-by-9-inch baking pan with cooking spray. Blend the ricotta, eggs, lemon zest, and nutmeg into the greens. Spread about 1/2 cup of the cheese sauce in the bottom of the baking pan. Place 3 sheets of pasta on top. Spread on 1/4 of the spinach filling and 1/2 cup sauce, then another 3 sheets of pasta. Make 3 more layers. End with the pasta and sauce, and sprinkle with the remaining cheese. Cover with foil and bake 45 minutes. Remove the foil and cook 15 minutes more or until golden. Let stand 10 minutes before serving.

Yield: Makes 8 to 10 servings



Vegetable shepherd’s pie

2 pounds sweet potatoes, peeled and cut into 2-inch chunks

1 tablespoon plus 1/2 teaspoon kosher salt

6 tablespoons unsalted butter

1 large yellow onion, thinly sliced

2 parsnips, peeled and sliced 1/4 inch thick

2 stalks celery, sliced 1/4 inch thick

2 medium fennel bulbs, cut into a 1/2-inch dice

2 cups Brussels sprouts, halved

2 tablespoons chopped fresh flat-leaf parsley leaves

1/2 teaspoon black pepper

1 (14.5-ounce) can vegetable broth

3 cups fresh spinach or torn Swiss chard leaves

Pinch ground nutmeg

Place the sweet potatoes and 1 tablespoon of the salt in a large pot. Add enough cold water to cover. Bring to a boil. Reduce heat and simmer until the potatoes are tender, about 20 minutes.

Meanwhile, in a large saucepan, over medium-low heat, melt 2 tablespoons of the butter. Add the onion and cook for 10 minutes. Add the parsnips, celery, fennel, Brussels sprouts, parsley, pepper and the remaining salt and toss. Add the broth, increase heat, and simmer until the vegetables are tender, 15 to 20 minutes. Add the spinach or Swiss chard and stir until wilted. Remove from heat. Using a slotted spoon, transfer the vegetables to a casserole or 9-inch pie plate.

Drain the potatoes and return to pot. Add the remaining butter and mash until smooth. Spread the mashed potatoes over the vegetables. Set broiler on high. Broil until lightly browned, 3 to 5 minutes. Sprinkle with the nutmeg.

Makes 6 to 8 servings.

        

• Click to discuss this story with other readers on our forums.