The brisk winds of autumn are washing over North America. In my corner of Colorado, we’ve already had snow. Saying goodbye to summer always makes me slightly sad, since it means the fountain of fresh farmers’ market produce is about to slow to a trickle.
Without bushels of bright veggies and juicy fruits to pick from, you might be tempted to resign yourself to a “meat and potatoes” diet for the winter, but don’t!
Winter vegetables might not have the vibrant hues of their summertime counterparts, but they’re still jam-packed with nutrients that can ward off sickness and the accumulation of a flabby winter coat. Here are five winter vegetables that are often overlooked when planning cold weather meals. Most can be found fresh throughout the winter growing season, and keep well in a cool, dry pantry.
The radish (Raphanus sativus) is an edible root vegetable that was domesticated in Europe, in pre-Roman times. There are several varieties of radish: the small purple-pink ones we’re all familiar with, and Spanish or Asian varieties that are typically black or white. Radishes are low in saturated fat, and very low in cholesterol. They are also a good source of Riboflavin, Vitamin B6, Calcium, Magnesium, Copper and Manganese, and a very good source of Dietary Fiber, Vitamin C, Folate and Potassium.
Give it a try!
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