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

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“I have really appreciated the wonderful cafeteria staff we have via Culinart and the thoughtful meals they provide our kids. They're truly one in a million. I have also really appreciated the dedication Parker and CulinArt share to sustainability and green practices on campus. I am so thankful that Parker has chosen CulinArt, a company that shares Parker values, and that they took the time and effort at such a hard time to make sure that Parker is always on the forefront of green practices and safety - never compromising.”

“The roasted tofu/noodle/edamame arugula salad with cabbage, carrots and red peppers was something that I would buy from a restaurant or food truck without question. It would win best school lunch in the U.S. without a doubt if there was such a competition! The textures and flavors were a perfect blend, tied together by an excellent dressing. I don't think anyone would be mad if that popped up on the menu every week. Thanks again to you and your staff for such high-quality food!”

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“I just wanted to express my thanks and give two thumbs up for the updates to our lunch menu. My selections have been quite tasty—corned beef Reuben, jambalaya—and I appreciate that, too! I am looking forward to trying some new items in the coming weeks. Keep up the good work!”

“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!”

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“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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