While the cold months of winter don’t instinctively spark thoughts of fresh fruits and vegetables, there is a surprising amount of fresh produce in season. Winter is a season of twinkling Christmas trees, warm fireplaces, cheerful snowmen, and piping hot cocoa. Our tables are adorned with soups and stews, holiday feasts, and oven-roasted dishes. Yet the cold months of this season don’t instinctively spark thoughts of fresh fruits and vegetables. While winter is seemingly barren and unyielding, there is a surprising amount of fresh produce in season. Additionally, many foods from previous seasons store well throughout the colder months allowing us to enjoy dishes of rich and satisfying flavours perfect for winter.

Is Fresh Still Best in the Winter?

Your local grocery store will be full of fresh fruits and vegetables. But the question now is whether it’s still best to buy fresh. I do believe fresh is best, especially if it’s local. However, winter is the season where that isn’t always the rule. Favour produce that is available in the winter. But when you’re looking for something out of season, such as strawberries or tomatoes, finding an alternative to fresh will give you better flavour and nutrition. 

So what options should you choose if fresh either isn’t available or isn’t the best choice? In many cases, frozen is my go-to alternative for fresh produce. Many fruits and vegetables are flash-frozen at their peak. This sometimes makes them even more nutritionally dense than fresh produce picked underripe and transported far distances. 

Winter produce is often hidden or even naturally preserved, such as root vegetables buried underground or leafy greens that are made more tender by the icy frost, in warmer climates, there are still bright citrus and juicy pomegranates drooping heavily from their trees just begging to be picked. Very little winter produce is in season during these short, cold months. Some autumn produce carries well into winter, and other foods are planted in fall to be harvested in the winter and spring.

December

Apples, Beetroot, Brussels Sprouts, Carrots, Celeriac, Celery, Chestnuts, Chicory, Cranberries, Jerusalem Artichokes, Kale, Leeks, Mushrooms, Onions, Parsnips, Pears, Potatoes, Pumpkin, Red Cabbage, Swede, Swiss Chard, Turnips, Watercress, Winter Squash.

January

Apples, Beetroot, Brussels Sprouts, Cabbage, Carrots, Celeriac, Celery, Chicory, Jerusalem Artichokes, Kale, Leeks, Mushrooms, Onions, Parsnips, Pears, Spring Greens, Spring Onions, Squash, Swedes, Turnips.

February

Apples, Beetroot, Brussels Sprouts, Cabbage, Carrots, Celeriac, Chicory, Jerusalem Artichokes, Kale, Leeks, Mushrooms, Onions, Parsnips, Pears, Purple Sprouting Broccoli, Spring Greens, Spring Onions, Squash, Swedes.

Winter produce is often hidden or even naturally preserved, such as root vegetables buried underground or leafy greens that are made more tender by the icy frost, but in warmer climates, there are still bright citrus and juicy pomegranates drooping heavily from their trees just begging to be picked. Very little winter produce is actually only in season during these few short, cold months. Some fall produce carries well into winter, and other foods are actually planted in fall to be harvested in the winter and spring.

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