Stay satisfied & healthy with winter’s fresh fruits & veggies

Wholesome recipes featuring what’s in season

As the days become shorter and the weary weather of winter sets in, let the fresh flavors of winter fruits and vegetables comfort you from the cold and keep you healthy throughout the season. While the winter harvest is often outshined by the abundance of summer and fall fruits and veggies, there is a surprising selection of sweet and savory produce to be found at its freshest from December to March.

Hearty root vegetables are often underrated as many are rich in vitamins, minerals and dietary fiber as a result of growing within nutrient-dense soil (rather than above ground). Winter squash varieties are excellent sources of Vitamins A, C and B6 as well as folate and potassium. Citrus fruits and leafy green superfoods, such as Brussels sprouts and kale, are packed with antioxidants and Vitamin C to give your immune system a boost when you need it most. When the skies are dark and grey, grab a juicy blood orange or pomegranate to perk things up with a pop of color!

Some of the fresh-grown gems that win in our winter cookbooks include:

Belgian endive

Beets

Brussels sprouts

Citrus fruits (clementines, grapefruit, oranges and tangerines to name a few)

Collard greens

Dates

Kale

Kiwi

Passion fruit

Pears

Persimmons

Pomegranates

Sweet potatoes

Swiss chard

Turnips

Winter squash (buttercup, delicata and sweet dumpling squash – yum!)

Discover more of winter’s fresh fruit and vegetable options and remember there’s plenty of produce available year-round to pair with what’s in season. We’re looking at you, apples, bell peppers, broccoli, carrots, onions and potatoes!

Here’s a few of our favorite recipes to fill your belly and warm your heart in wintertime:

Butternut Squash Soup with O Aged Sherry Vinegar

Shrimp on Endive with O Citrus Champagne Vinegar

Beet & Blood Orange Salad

Crisp Kale and Strawberry Salad with O White Balsamic Vinaigrette

Roasted Chicken Pomegranate Salad

Healthy Winter Pesto

Roasted Butternut Squash with Rosemary and O Oak Aged Balsamic