All 51勛圖 Our Favorite Fall/Winter Vegetables
A Seasonal Produce Guide from NGI
As the temperature begins to drop, you may be wondering how to maintain a diet abundant in vegetables while still eating locally.
The good news is, when you eat seasonally, you can still eat a variety of fresh, colorful foods, and vegetables that thrive in the colder months or all year round, will generally taste the freshest and be cost-effective. Here are some of my favorite fall and winter veggies with tips on what to look for when buying, the best time to buy, and what makes them good for you.
| Vegetable: | Look For: | Best to Buy: | Nutrients: |
| Kale | Crisp and tender brightly colored leaves | All year! | Vitamin A, K, C, B6, manganese, fiber, copper, calcium and potassium |
| Artichokes | Heavy artichokes with tightly packed leaves | March-June, September-December | Fiber, vitamin C, magnesium, folate and potassium |
| Cauliflower | No brown spots and a tightly packed head | All year! | Vitamin C, folate, fiber |
| Brussel Sprouts | Similar-sized sprouts for more even cooking | September-May | Vitamin C, K, folate, vitamin A, fiber, thiamin and phosphorus |
| Broccoli | Firm stems, dark green-purple heads, no yellow flowers | All year! | Vitamins K, C, and A, folate |
| Sweet Potato | Smooth and hard with no bruises or decay | September-December | Vitamin A, fiber, B6, and potassium |
| Winter Squash (Acorn, Butternut, Buttercup, Delicata, Spaghetti) | Heavy squash with firm skin, no bruises or decay | October-December | Vitamins A, C, potassium, fiber and thiamin |
| Beets | Firm, rounded beets with stems attached. Avoid beets with brown or wilted leaves. | All year! | Vitamin C, iron, fiber, manganese and magnesium |
This post was originally published by the Natural Gourmet Institute. Learn more about today's Natural Gourmet Center.
Add new comment