Look outside and the flowers have wilted, the trees stripped bare, and the lawns have yellowed. We’re just three weeks away from the start of winter and it shows. Your farmers market may have shut its gates for the cold season, but that doesn’t mean there aren’t plenty of fresh fruits and vegetables being harvested.
No matter what your reasons are for eating locally and seasonally – be it flavor, sustainability, or economics – there’s plenty to fill your plate with in-season fruits and vegetables this December. Your local farmers will no doubt appreciate the business during these cold months, and your nightly and holiday meals will be bulked up with delicious, nutritious staples.
Don’t want to depend on someone else to raise your winter fruits and veggies for you? There’s no reason you can’t tend a garden all year long! A small container garden with proper covering – plastic tents, mulch, or drop cloths – can keep your backyard producing all you need for stews, soups, salads, and sides from now until the groundhog predicts our warm-weather destiny.
In season for December:
Fruits: Tangerines, dates, bananas
Vegetables: Brussels sprouts, sweet potatoes, artichokes, garlic, leeks, and greens (endive, chard, spinach, kale)
Enjoy all the flavors of the season with these recipes:
You can add bold flavor to the simplest of dishes when you add just a clove or two of roasted garlic. Save yourself time and roast an entire bulb of garlic at once. Then, keep it in a sealed container in the refrigerator.
- 1 head regular or elephant garlic
- 1 spray olive oil cooking spray
1. Heat oven to 350 degrees F.
2. Leave the garlic head in tact and mist with cooking spray. Place it in a covered baking dish and let roast for one hour.