Winter Vegetables

Fall is almost over (although the temperature outside may indicate winter has already arrived).  With the change of seasons, comes the change of vegetables.  Are you a winter veggie fan?  Do you know which ones are winter veggies?  Winter squashes like pumpkin, spaghetti, acorn, and butternut; turnips, rutabagas, parsnips, and horseradish are all examples of different winter veggies.

Winter squashes are packed with vitamins.  A one-cup serving of winter squash contains almost double the Recommended Daily Allowance (RDA) of Beta-Carotene (protects cells against free radical damage, improves function of immune system and reproductive system, and a good source of Vitamin A), and lots of vitamin C, niacin, phosphorus, potassium and fiber too.  Native Americans considered squash so important that they buried it with their dead to nourish them in the afterlife. In fact, current research has proven their hunch, citing the anti-cancer and health-enhancing properties of this ancient vegetable. 

Root vegetables such as turnips, parsnips, rutabaga and jicama are all packed with vitamin C, fiber, and complex carbohydrates.  Root vegetables come in a variety of colors and most can be eaten raw or cooked.  These vegetables are cool-weather crops.  Roots such as beets, carrots, radishes, rutabagas, and turnips can be planted in early spring and late summer for two crops.  For a little history lesson, root vegetables were an essential part of the diet during the early evolution of humankind (about five million years ago) and American colonists relied heavily on root vegetables because they could be stored for months in the harsh New England winters.

Squash Soup in Pumpkin Bowl

Now that you know which veggies are winter ones, where do you go from there?  Try your hand a baking winter squash.  Cut the squash in half, scoop out the seeds (save them for later), place cut side down in a baking dish with about 1/2 inch of water (to prevent drying) and bake at 400 degrees for 30-60 minutes (depending on the type of squash).  Add butter or maple syrup and seasonings such as nutmeg, cinnamon or ginger.  Want to really impress your family or guests?  Try making a squash soup bowl.  Cut 1-1/2 inches off of the stem end, scoop out the seeds, and place cut side down in a baking dish. If the rounded end of the "bowl" is too round to sit evenly, slice just a sliver from the bottom to level it. Bake at 400 degrees for 30 minutes, or until tender. Add soup and serve.  What a pretty way to enjoy squash on cold winter evening.

Search the internet for other recipes using winter squashes and root vegetables.  Try a variety and find out which ones you (and your family) like the most.  Experiment with some of these crazy looking vegetables in the produce section of the grocery store.  Vitamin-packed and healthy for you...winter vegetables.  Buy some today!!