Roots to Boot

I love the hearty meals of Winter. In the garden, plants like beets and turnips provide tasty roots and greens alike. How about some mashed Kohlrabi? When I think of winters bounty I think of one word…SQUASH! Butternut, acorn, spaghetti, kabocha -what’s your favorite? Squash will keep for quite awhile… but it is to be savored now. An hour in the oven to cook that squash will make your house toasty warm.

Collards, kale, mustards, chard, and salad greens crank all winter long with practically no watering, thanks to the rain. Of course here in the Bay Area, we can also enjoy these greens all year round. Don’t forget the delicious nutritious broccoli, cauliflower, peas, and Chinese greens like bok choy etc. There are also favas, brussels, and cabbages to come, sauerkraut anyone? And when it comes to soupmaking, there’s always a bunch of carrots and celery stalks for the soup stock awaiting, to help to manage all of those greens!

Alliums galore like onions, leeks, garlic, chives, and other tasty tubers like potatoes, parsnips, burdock, radish, daikon, etc. are also in season. Don’t forget those fruits, as the citrus has been sweet and plentiful, and can we just say persimmons? Yum!

Get it while it’s cold because spring is right around the corner~