By Justin Doochin−
Yes, winter is coming to a close, but for many winter vegetables, it’s still considered peak season! While winter is commonly associated with hot chocolate, sledding, and Snuggies, fresh produce seems to be left off the list too often. Why not start the New Year off right by eating vitamin-rich cold-weather foods all winter long. Below are some great vegetables to eat this winter, accompanied by a few delicious Asian cuisine recipes.
The Veggies
Beets
These beautiful purple bulbs are rich in vitamins A, B, C, and potassium, as well as containing cancer antioxidants called betalains. Beets can be stored for up to a month if sealed in a plastic bag in the refrigerator. However, the green leaves attached the beets (which are also high in nutrients) should not be store for more than a week.
Broccoli
While broccoli is harvested and eaten year round, for a sweeter, less bitter taste, consume during the fall. These miniature trees are high in vitamin A, vitamin C, calcium, and fiber. In order to get the most nutrients out of your broccoli, be sure to choose broccoli heads with tight green buds and moist green stems. When storing, place (unwashed) in an open plastic bad in the refrigerator for up to 10 days.
Cabbage
Loaded with vitamins and minerals that are said to reduce cholesterol and risk of cancer, most cabbages are ready for harvest during fall and winter. Cabbages can keep for up to a week in the refrigerator if tightly sealed in plastic.
Brussels sprouts
As a cousin to the cabbage, Brussels sprouts hold the same nutrients and health benefits as the cabbage. Because the peak season for Brussels sprout consumption is September through February, I love incorporating these vegetables in my winter dishes. Although Brussels sprouts can be stored in the refrigerator for up to 2-3 weeks, you might need to peel the first outer layer off if browned while stored.
Winter Squash
Don’t be intimidated by their hard outer layer, winter squashes are loaded with nutrients such as carotenoids, vitamin A, and potassium. Whether its acorn, butternut, or kabocha squash, these gourds are prime winter produce, hitting the market in late September through March. Since winter squash continues to ripen after being picked, they should be consumed between 1-2 months of harvesting.
Sweet potatoes
While sweet potatoes are harvested year round, they are best and most popular from September through February. It is said that sweet potatoes are ranked number one vegetable for most nutrients and health benefits. Packed with vitamins A, C, and antioxidants, sweet potatoes are also a great source of dietary fiber. Store these veggies outside the refrigerator in a dry place for up to 2 weeks.
Parsnips
While these long, pale, carrot looking veggies might not bring the color most vegetables bring to the table, they are loaded with fiber, folate, vitamin C and potassium. Although I enjoy parsnips year round, they are at their best from late fall to early spring. When storing, be sure to place in plastic bad for no more than a month in the refrigerator.
Snow Peas
A stir fry necessity, snow peas are packed with loads of Vitamins C and K. Unfortunately, snow peas only stay fresh for a few days in the fridge, so it’s best to cook immediately after buying.
Kale
While grown in warmer climates, Kale is best consumed during the colder seasons. This veggie is packed with vitamins and minerals such as Vitamin A, C, K, and E, as well as calcium, iron, and potassium. This incredibly healthy plant also helps aid in digestion and cancer resistance. After washing and patted dry, store these greens in the refrigerator for 2-3 weeks in a plastic bag.
Delicious Asian Cuisines
Asian Broccoli Stir-Fry
Ingredients
Directions
Szechuan BBQ Pork and Veggies
Ingredients
Directions
Author Bio: Justin writes about healthy living and food on behalf of PF Chang’s frozen dishes, Asian frozen meals inspired by the signature flavors of the Bistro’s Asian cuisine.