10 Veggies to Try this Winter Season
Though winter may not be known for its abundance, there is still plentiful produce that grows in this colder, darker season. Here we are highlighting some of the delicious, and perhaps less celebrated, winter veggies you can find at the Carrboro Farmers’ Market. We challenge you to try cooking them this season—you might find a new favorite!
Kohlrabi from Timberwood Organics
1. Kohlrabi
A member of the brassica family, these funky-looking bulby stems can be found at CFM nearly year-round. The name actually comes from German, translating to “cabbage turnip,” which gives a fairly accurate idea of its crisp texture and fresh flavor. Isaiah of Rocky Run Farm recommends slicing raw kohlrabi to eat with hummus or cooking it up in a stir-fry to preserve the crunchy texture.
Collards from Sugar Hill Produce
2. Collards
This southern staple is another member of the brassica family full of flavor and nutrients. Don’t worry, you can find collards at CFM year-round, but their association with good luck at the New Year makes the winter a great time to cook with them. You can’t go wrong cooking collards Southern-style low and slow with ham hocks (adding mushrooms makes a delicious vegetarian version). You can also eat them raw in salads or add them to soups, pastas, and stews if you’re feeling adventurous!
Golden beets from Faithfull Farms
3. Beets
Known for their deep purply-red roots, beets also have flavorful greens and come in many colors, like the golden beets in this photo! The roots store well, but the greens should be eaten within a few days. Beet roots are scrumptious raw, roasted, in soups (like borscht), pickled, and even included in baked goods. Enjoy the greens raw when young, or try them sautéed, braised, or boiled. Extra points if you include the roots and greens in the same dish!
Radishes from Rocky Run Farm
4. Radishes
Radishes come in so many beautiful colors and varieties, which gives us so much to experiment with (and made it tough to pick just one photo to include here). You can find radishes at CFM all year except for peak summer seasons. This is another example of a root vegetable with edible greens that are too often thrown out (or hopefully, at least composted). Slice them thin for a refreshing zing to add to salads, tacos, and bowls, or try roasting or sautéing them.
Swiss Chard from Eco Farm
5. Swiss Chard
This leafy relative of beets comes with colorful stems and can be found at the Market year-round. Use Swiss chard like you would spinach, sautéing, adding to pasta or quiches, and more. Don’t just compost the thicker stems, they can be sliced up and sautéed as well to add a colorful flair to any dish.
Radicchio from Nourishing Acres
6. Radicchio
Though it resembles a red cabbage, radicchio is an unrelated chicory with a distinct crisp, bitter flavor. This beautiful, pink, cool season crop makes a great addition to a salad when raw. Try grilling or roasting it then dressing with a vinaigrette for a milder flavor.
Turnips from Mu Ta Ka Paw Gardens
7. Turnips
Turnips are another brassica full of peppery flavor. These versatile white root vegetables also have delicious greens. Similar to radishes, young turnips can be sliced thin and enjoyed raw in salads. Try roasting them, boiling and mashing them, or including them in soups like the recipe at the end of this blog post!
Rutabaga from Sugar Hill Produce
8. Rutabaga
Yet another brassica, rutabagas are a hearty, nutritious root vegetable you can find at the Market in the wintertime. This cross between a turnip and cabbage offers an earthier flavor, perfect for roasting. Tracy from Sugar Hill Produce love to include rutabaga in stews, perfect for some hearty comfort on a cool day.
Cabbage from Perry-winkle Farm
9. Cabbage
You guessed it, another brassica! Cabbage is a super versatile year-round crop that is delicious raw, in slaw, sautéed, stir-fried, roasted, and more! You can find lots of different kinds of cabbage at the Market, like the “pointy heads” from Perry-winkle Farm you can see in this photo.
Parsnips from Beth’s Farm
10. Parsnips
This carrot relative with its slightly spicy, sweet flavor deserves more love. Freezing weather turns their starches to sugars, so they’re extra delicious in the deep winter. They make a great addition to a roasted root vegetable medley, or just roasted on their own. Try adding them to soups and stews, as well.
Here are some recipes to get you started on your winter veggie cooking journey!
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Recipe provided by Emily Geizer
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By Emily Geizer
Slaw Ingredients:
½ medium kohlrabi julienned (4 cups loosely packed)
1 cup tightly packed grated carrots
8 baby radishes, sliced paper thin
chives for garnishing
Dressing Ingredients:
1 tbsp Dijon mustard
1 tbsp white wine vinegar
1 tbsp lemon juice
1 tsp honey
3 tbsp extra virgin olive oil
2 pinches of sea salt
a grind of fresh black pepper
1 tbsp fresh snipped chives
Directions:
Use a vegetable peeler or knife to remove the outer layer of the kohlrabi. Slice into thin sheets, using a mandolin or knife and then julienne each slice into matchsticks. In a large bowl, add kohlrabi, grated carrots, and baby radishes and give a quick toss with your hands. (Or simply throw the roots into a food processor or high power blender to quickly chop. Super fast, but not as pretty). Make the dressing in a small bowl by whisking together: Dijon, white wine vinegar, lemon juice, and honey. Stream in olive oil and whisk until combined. Season with sea salt, black pepper and fresh snipped chives. Pour over slaw and give it a good tossing. Refrigerate until ready to serve. Serves 4-6.
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Recipe provided by farmer: Elise Margoles
Ingredients:
Baby beets
Greens from these beets
2 TB shallots
2 TB butter
2 TB Olive Oil
Salt and Pepper to taste
Directions
Cut stems and leaves 1 inch above beet crowns, and put leaves aside. Wash beets, steam for about 15 minutes and set aside. Wash beets leaves. Cut the leaves and small stalks diagonally into 1/2 inch slices. Chop shallots and add to butter and oil in frying pan. Cook for 2 minutes. Add beet greens and saute for 2-3 minutes, stirring, until they wilt and become tender. Season with salt and pepper. -
Recipe by Erin Jobe, former Market Manager
Ingredients
2 medium sized sweet potatoes
corn or flour tortillas
1 bunch green onions
2 cloves garlic (or use green garlic)
1 can black beans
1 bunch of radishes
1 tbsp rice vinegar
1 bunch cilantro
2 cups of your favorite market salad greens (try the radish greens😉)
2 tbsp olive oil
salt and pepper to taste
3 wedges of lime
1 diced greenhouse tomato (optional)
Directions
Cut washed sweet potatoes into ¾ inch cubes. Mince garlic and chop up green onions, separating the white part from the green. Heat a tablespoon of oil in pan and sauté sweet potatoes and garlic until potatoes have softened. Add in the white part of onions and cook for a few seconds longer. You can also add in hot peppers here if you like! Season with salt and pepper to taste, cover to keep warm.
Radish Slaw – Wash radishes and cut in to very thinly sliced semi-circles. You do not need to peel radishes. Toss with equal parts olive oil and rice vinegar (or other mild vinegar of your choice). Add just enough to coat radishes. Squeeze in two wedges of lime juice and add in a small handful of chopped cilantro. Mix ingredients and add pepper to taste. The longer this sits, the more pickled it will taste, but I prefer it freshly made.
Chop washed lettuces, warm tortillas, rinse and strain black beans, and use green onions, extra lime, and cilantro for toppings. Add a diced greenhouse tomato of you have it. Build your tacos, and enjoy with your favorite hot sauce!
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Recipe provided by Susan Reda
Ingredients:
1 head garlic, separated into cloves, and wrapped in aluminum foil
5 turnips, medium size, peeled, cut into quarters, reserve turnip greens
1 medium onion, peeled and cut into quarters
4 cups vegetable, chicken stock or water
½ tbsp sea salt adn 1 ½ tsp freshly ground black pepper
½ tsp freshly ground nutmeg
½ cup Greek yogurt
Directions:
Place ¼ cup olive oil in bottom of heavy roasting pan. Add turnips, onions and toss to coat and season with salt and pepper. Add packet of garlic. Bake in 425 degree oven for 30 to 40 minutes, tossing once or twice during cooking process, or until turnips and onions are fork tender. Unwrap garlic and when cool, squeeze out the flesh and discard papery skins.
Place roasted vegetables in a large stockpot. Add liquid and bring to a boil, reduce to a simmer and cook, uncovered, for 20 minutes. Puree until smooth with and immersion blender of food processor. Return soup to pot, stir in nutmeg, and ¼ cup of the yogurt.
Reheat. Taste and adjust seasonings. Wash several tender turnip leaves and tear them into ½ inch strips. Serve soup in preferred vessel, garnish with a dollop of yogurt and several strips of greens.
Enjoy!
Chat with your farmers for more recipe inspo. Feel free to tag us @carrborofarmersmarket if you post any of your winter veggie creations on Instagram or comment your favorite winter veggie and recipes down below. We can’t wait to see what you cook up!