The Start of The Winter Vegetable Season

I love November . It’s the start of the winter vegetable season. I begin to see different cabbages and root vegetables coming out in their full glory at my local supermarket. Their appearances remind me not only that Thanksgiving is close by but also of hearty meals. These cold weather harvests add to soups and main dishes , providing us with a with the same doses of minerals and vitamins as do their summer cousins.

Leeks are starting to make a comeback right now. I love leeks, whether in soup or in that famed Piedmontese hot sandwich: leeks on toast. This last is the perfect combination of fresh cooked leeks, buttery toast and freshly grated Parmesan cheese. Another vegetable returning right now is cabbage. This is one of the most versatile fall and winter vegetables. You can shred it into a salad. , stuff the leaves with meats and rice for a filling main dish or combine it with other veggies for a soothing soup. It’s also good for you and high in Vitamin C - a must have during this flu season.

Other vegetables returning to fall tables are Swiss chard , turnips, parsnips and kale. These are also good for you and versatile. There are many different dishes you can make with them. Swiss chard is good cooked with egg and vinegar (again a much loved Piedmontese dish) while turnips and parsnips can be mashed or turned into healthy souffles. Kale leaves are good baked with olive oil and salt as a better alternative to potato chips. Actually you can create a good vegetarian diet with all of these veggies and never touch meat.

Now that it’s November be on the look out for these vegetables. They are a rich reminder that fall and winter can yield some amazing harvests. Add them to your table for nutrition as well as for color and taste .