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Winter
Winter brings more of the same as the fall. Tubers like potatoes and sweet potatoes are available. More root vegetables like turnips and rutabagas are on display as well. Cabbage, endive and broccoli are still readily available.
Citrus fruits like oranges, lemons and grapefruit begin to sweeten in the winter as do kiwi, persimmons and pommelos. Later in the season, kumquats also become prominent.
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It can often be tricky finding uses for winter vegetables, but Brussels sprouts with carrots and pearl onions is a good option.
1 pound baby carrots, scrubbed, stem trimmed1 pound Brussels sprouts, ends trimmed and halved
1 1/2 cups pearl onions (fresh, peeled or frozen, thawed and drained)
3 garlic cloves, crushed
2 tablespoons olive oil
Kosher salt and pepper
Combine all ingredients in a roasting pan and place in an oven at 400 degrees. Roast for 30-40 minutes until everything is tender. Drizzle with more olive oil if desired.
