It’s late fall and almost winter, but there are still plenty of fruits and vegetables that are in season.
Some produce is even better this time of year: for example, kale and collards. “When the plants undergo a frost, [there’s] like this natural antifreeze — a compound that the plants make and it makes them sweeter,” says Molly Notarianni, the former executive director of Oregon's Farmers Market Fund. “It sounds crazy, but it's noticeable.”
Here’s her recommendations for eating late fall and winter fruits and vegetables:
Where to Buy Seasonal Local Produce
If you’re looking to support local farmers and find seasonal vegetables, here are some options to consider:
- Year-round farmers markets: Portland State (Saturday mornings), Hollywood (Saturdays, every other week starting in December), Montavilla (Sundays, every other week starting in January), People’s Farmers Market (Wednesday afternoons).
- Coops: Alberta Co-op. People’s Food Co-op.
- Rubinette Produce Market
- Join a community supported agriculture coalition. Check Pacific Northwest CSA Coalition for convenient locations.
- Try a new business that sends local produce prepped for home-made meals: The Minnow.
Get Seasonal Produce at Local Restaurants
You don’t have to buy your own to get good local produce. You can visit some restaurants that work closely with farmers or get their goods at local farmers markets:
- Cafe Olli (Italian bakery)
- Lovely’s Fifty Fifty (pizza)
- Sorbu Paninoteca (food truck)
What Produce Is Available?
If you need a reminder, there is actually plenty in season: apples, pears, potatoes, winter squash, kale, collards, carrots, beets, cauliflower (yellow, orange, purple), watermelon radishes, kohlrabi, celeriac, parsnip, quince (requires cooking), persimmon, kalettes, and pink chicory and other radicchio.
Need more ideas for winter produce or some recipe ideas, check out Eat Winter Vegetables.
