Load Up on the Best Seasonal Produce This Winter - CulinArt Group

Eat Well Blog

Load Up on the Best Seasonal Produce This Winter

Despite the drop-in temperature outside, there are still a ton of fresh fruit and vegetables that are available during the winter season! Did you know that there are many benefits to eating produce that is in season? Eating fruits and vegetables that are in season provides richer flavor, higher nutrients, and lower costs.

Winter veggies are hearty and full of flavor. They can be prepared and cooked in so many different ways. They can be added to a winter salad, or added to soups, stews, and crock pot meals. Eating winter fruit will give you a great immunity boost, which is especially important during the cold and flu season! They are beneficial since they have high nutritional value, vitamins, and antioxidants. Try adding winter fruits to salads, yogurt parfaits, and desserts.

Here’s what you should be looking for at the grocery store this winter season:

Cabbage: this hearty winter leafy green can add crunch to salads, slaws, and sandwiches. Raw cabbage has a naturally peppery flavor, and some varieties have red or purple leaves. It is composed of 90% water and is an excellent source of vitamins A, C, and K.

Winter squash: butternut and acorn squash are at their prime during the winter. Don’t forget to save the seeds that you scoop out! These seeds are a healthy and delicious snack food, simply lay them in a single layer on a baking sheet and bake at 350 degrees for about 15-20 minutes.

Brussel sprouts: make a delicious addition to your lunchtime salad or dinnertime side. They will stay fresh in the fridge for weeks! Toss halved sprouts with olive oil and roast until crispy and brown. They can even be air-fried or boiled as well.

Parsnips: sweeter than carrots, easy to prepare, and have a long shelf life. Smaller ones may be more flavorful and tender. They develop their full flavor after exposure to extended periods of cooler weather, which makes them a cold-weather treat!

Oranges and Tangerines: Both fruits can add brightness to winter eating. They can be added as a natural sweetness to salads and sliced oranges make a great snack. Oranges are an excellent source of vitamin C and a good source of fiber and folate.

Grapefruit: Use this high vitamin C fruit in your winter salads for a zesty immune system boost. Choose grapefruits with thin, smooth, firm, blemish free skins that are heavy for their size.

Kiwis: winter is the best season for this juicy fruit. To enjoy the fresh taste, cut the kiwi in half and use a spoon to scoop out the fruit. It can also be used in smoothies and parfaits. The skin is actually edible, so try eating the skin too, it’s an excellent source of fiber!

Pears: sweet and juicy fruit with mild flavor. Eat whole or cut into pieces after removing the stem, core, and seeds. You can even make them in the oven and add cinnamon for a sweet dessert! Refrigerate pears to prevent them from ripening too fast. Pears also taste best when chilled.

Share with us how you have been eating these seasonal fruits and vegetables during the winter season!

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  • January 19, 2021



What our clients are saying

“What a wonderful dinner we had tonight for our international families. The food was delicious and well presented as well.”

“Thank you for including me today in the food waste demonstration/[chef competition] and flattering me with the role of “judge.” I will proudly don the [Stop Food Waste Day] apron the next time I plan an “event” in our own kitchen. I think this is a very worthwhile cause and the statistics you read off are staggering. They, alone, can intimidate a home chef, let alone be the “driver’ for a professional one.”

“Thank you and your staff for all the care and thought you give CSW adults and students. You approach events with such care and elegance- I don’t know how you do it! Especially day after day. Please thank all your staff for their wonderful work and kind manner with all of us. Here is to a great year!”

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“We are so thankful and so impressed by your immediate attention to our power outage. It was such a relief to see all the equipment and workers coming in within a few hours of the outage. Thank you for serving dinner to all [the] students in a very difficult circumstance. Please extend our thanks to your workers who braved cold weather to grill hamburgers and hotdogs.”

“With all the prep work from Winterim ramping up and classes continuing as usual, it's a busy time to be a Forman teacher. Imagine my delight, tired as I was, when I delved into the upscale-restaurant-quality chicken parmesan our dining hall served last night. Forman is all about support, and providing our students with a dinner of that quality is just as important a measure of support as anything that happens in a classroom.”

“I can’t thank your entire team enough for the outstanding service, food, displays, everything!  You are a master at detail, and because of that Adam and I were able to focus on the parents.  I know what a sacrifice pulling off a weekend like this means, we are so appreciative and grateful to you all for your talent and generosity.”

“I ALWAYS feel spoiled by the meal offerings at CSW (The Cambridge School of Weston) and am entirely grateful for it. As I eat today's delicious and lavish lunch (and think about yesterday's as well), I can't tell you how much I feel so well cared for here, both with the food and by the dining hall staff. CSW cares for us in so many ways, both big and small.”

“Thank You! Chef Budd [and team], you overcame a new online ordering system (and hundreds of labels daily!), provided creative and healthy menus, continued to connect with local farmers to incorporate locally sourced ingredients, and worked tirelessly to serve the school community on three campuses.  While it feels like you are all a little like the Wizard of Oz right now, working behind a curtain in a kitchen far away, we sense your smiles and your passion to deliver the best possible service during these trying times. We are all so grateful!”

“I will say that CulinArt has always been a very collaborative partner to T. Rowe Price, listening to our current needs and future goals and suggesting realistic and achievable strategies to meet those goals.  2020 was obviously no exception.  CulinArt also altered other areas of our OCS and pantry programs to create safer environments for all our associates. We can only thank you for your continued flexibility and innovative ideas through these difficult times.”

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