Unless you live in the warmest regions of the U.S., the pickings get slim for farm-fresh-to-table and locally sustainable agriculture this time of year. Let’s face it: when the ground is frozen, there’s not much coming out of it. This is when we turn to seasonal citrus and “cellar” or “storage” vegetables with a long shelf life. Some of the items on this month’s list can challenge the taste buds of many a fair diner (to wit: Brussels sprouts, cauliflower, celeriac, parsnips, rutabaga and turnips, to name a few), but these same foods can be knock-your-socks off delicious when slow-roasted in the oven with a bit of olive oil and simple seasonings. Take the leftovers, add a little vegetable or chicken stock, plus a drizzle of milk or cream for richness, and whir it all up in a blender to make a wonderful and warming soup.
The best picks this month are apples, beetroot, Brussels sprouts, carrots, cauliflower, celeriac, celery, chicory, Clementines (Mandarin oranges), grapefruit, Jerusalem artichokes, kale, kiwi fruit, leeks, lemons, oranges, parsnips, passion fruit, pears, pineapple, pomegranate, potatoes, rhubarb, rutabaga, Satsumas (Japanese oranges), spinach, tangerines and turnips.
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