January 06, 2016
While the bitter-cold temperatures probably won't make you want to run off to the nearest outdoor farmers market, if you did, you might be surprised by the surplus of locally grown winter produce that's in-season.
Philadelphia holistic health guru Jolene Hart is the author of "Eat Pretty," a guidebook for the health-conscious foodie that promotes eating locally and in-season for better health and beauty.
Hart shares some of her favorite winter fruits and vegetables here, in addition to a complete list of winter produce in her book.
Below are five recipes crafted by Philadelphia foodies that incorporate cool-weather crops.
Some people have called cauliflower the new kale, and while you may argue its popularity, there's no doubt that cauliflower has found its place in pizza.
Introducing, the cauliflower pizza crust – a waist-friendly alternative to pizza dough that's been found to make a great base for all of that cheese, sauce and other pizza toppings.
Beth, of the Philly-area food blog It's Good to be the Cook, shared her own recipe for cauliflower pizza crust here, and her pizza toppings included shaved asparagus, cheese and spices.
If you're looking to make healthier choices but really can't resist salty, crispy fries over a side salad, try baking homemade sweet potato fries as a beta carotene-packed alternative to regular fries.
Katie, a Philadelphia blogger behind 24 Carrot Life, shares her recipe for spicy sweet potato fries here.
A farmer carries a fully grown cabbage after plucking it out from the main crop on Friday, Oct. 24, 2014, at the Chilgol vegetable farm on the outskirts of Pyongyang, North Korea.Cabbage is a winter vegetable that is typically paired on your plate with ham. But beyond ham and cabbage, the green vegetable is ranked as one of Earth's nutritional wonders and is an excellent source of vitamin C, manganese and more.
Wong Maye-E/AP
SeriousEats.com shares a savory cabbage wrap recipe that uses the green leafy vegetable as a wrap.
Roasted or grilled artichokes take on a smoky, sometimes tangy flavor that pairs excellently with roasted fish, lemon, garlic and spices.
Philadelphia's renowned chef Marc Vetri shared with Men's Journal one of his personal recipes that makes good use of this winter jewel - roasted whole snapper paired with artichokes, potatoes, rosemary and lemon.
"Then make a sauce right in the pan with the fish drippings," he said. Get the recipe here.
The rutabaga, a Swedish turnip, is a root vegetable that may have originated as a cross between the cabbage and the turnip.
But the round vegetable is very versatile and can be used in many recipes, including this cabbage and rutabaga slaw shared by Farm to Philly.
The recipe, shared here, is said to be crunchy, sweet and savory all at once.
