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.
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.
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.
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.