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Winter Produce Preview

Winter can be a rough time for home cooks, as our recipe inspiration dwindles with the daylight. To help you have more fun in the kitchen, steer clear of produce burnout, and dodge recipe ruts, here are 4 things to get excited about this winter at Imperfect.

Loving Leeks

Leeks are like the onions sophisticated European cousin and this is the time of year when they’re at their peak. If you’re looking to take your soup, stew, and stock game to another level this winter, leeks are the veggie that will take you there. We recommend loading up on them when you see them. The roots and greens can go in your stock pot, while the whites will give your pasta and soup a buttery richness you never thought a vegetable could provide.

Brassica Family Reunion

Are you suffering from “kale fatigue?” The good news is that we’ve got lots of kale’s flavorful family coming soon to mix things up in the kitchen. We’ll have more gorgeously colorful chards and hearty collards in the weeks ahead. Keep an eye out for slaw-worthy and fermentable cabbages, including the tender, mild, and beautiful Savoy variety. If broccoli is your thing, we’ll have more of that coming in soon once Arizona’s winter growing season officially kicks off.

A Funky Roots Playlist

If you can’t get enough humble and quirky root vegetables, get out your foam finger because winter is the best time for true fans like you. That means we’ll have all of your favorites like watermelon radishes worthy of their own still life paintings, pickleable red and purple daikon, aromatic celery roots, and every shade of beet you could possibly want.

Sensational Citrus

The great thing about winter is just when you’re starting to worry that it’s going to be a monotonous parade of beige root vegetables, the citrus season kicks into its delicious peak. Our top tip for making the most of the other veggies on this list is to stock up on citrus so your winter dishes are packed with sweet and sour contrast and gorgeous colors. Salad fans can look forward to certifiably Instagrammable Cara Caras and blood oranges, while on-the-go snackers should stock up on the ever-portable Mandarin orange crop that’s heavy in trees across California right now.

4 Comments

  • Avatar
    Miriam Ben-Shalom
    December 16, 2018 at 9:29 pm

    I am looking forward to beets–and Swiss chards! Not to mention, leeks. Love ’em. Cirtus is something I use lots of during the "Long Dark". How many out there know about radish sandwiches? Slice radishes thin and then butter sandwich bread. Put radish slices on the buttered bread–yum. Popular in France.

    Reply
    • Avatar
      Imperfect
      December 17, 2018 at 5:07 pm

      Hey Miriam,
      We’re so happy to hear that you share our love of winter produce! Happy cooking!

      Reply
  • Avatar
    Nicole Schultheis
    December 23, 2018 at 5:24 pm

    Speaking of "every shade of beet," I have a recipe for yellow beet risotto that is TDF. It’s my own recipe, am happy to share here. Yellow Beet Risotto:

    INGREDIENTS
    1 qt low sodium chicken broth
    1 bay leaf
    1 tsp turmeric
    1/2 tsp dry thyme or 2 sprigs of fresh
    1/2 tsp ground white pepper
    1/2 tsp sweet paprika
    1/2 stick butter
    1 large celery stick, grated (chop stringy bits finely and add them)
    1 fist-sized yellow beet, peeled and grated
    1/2 tsp pink salt
    1 tsp natural cane sugar
    3/4 cup risotto
    1/2 cup white wine
    1/2 cup grated parmesan and/or romano cheese (the good stuff)

    INSTRUCTIONS
    Pour the broth into a saucepan and add the bay leaf, turmeric, thyme, pepper, and paprika. Bring to a simmer and reduce to low. Meanwhile, saute the grated celery and beet together in the butter. As it begins to soften, sprinkle with salt and sugar and keep stirring. When it begins to dry up, add the risotto and stir for a few minutes. Then add the wine, stir, and boil off the alcohol.
    Keep the risotto on medium low and gradually add the broth, bit by bit. Could take 15-20 mins. When most of the broth is gone, taste the rice and see if it’s done — should still be a little toothy but not hard in the middle. Stir in the cheese, bit by bit, until risotto is creamy. Add more broth as needed, to finish it. Taste and adjust salt if needed. Should make 3 servings.

    Reply
    • Avatar
      Imperfect
      December 27, 2018 at 5:39 pm

      Hey Nicole!
      What an awesome recipe! Thanks so much for sharing this with our community.

      Reply

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