Winter Produce Power: Unlocking Seasonal Eating Benefits

Alright folks, Sammy here, coming at you from my cozy Nashville home office, where Luna is currently giving my keyboard the side-eye – probably wondering why it gets more attention than her afternoon nap schedule. It’s May 8th, 2025, I know, I know, the world outside is buzzing with spring fever, flowers are popping, and the sun’s actually showing its face with some enthusiasm. So, why am I about to wax poetic about winter produce? Well, it might seem a bit out of sync, like wearing a wool sweater to a beach party, but stick with me. Understanding the seasonal eating benefits of winter produce is a kind of wisdom that pays off all year round. It’s about appreciating the cycle, and honestly, sometimes looking back helps you appreciate what’s ahead, or what you just went through. Or maybe I just really miss a good roasted parsnip.

When I made the leap from the Bay Area to Nashville a few years back, one of the biggest shifts was the food scene, especially the seasonality. California, bless its heart, is like an eternal farmers market. Here in Tennessee, the seasons are more… pronounced. And winter? Winter taught me a new kind of culinary respect. It wasn’t about the flashy abundance of summer berries and tomatoes; it was about the sturdy, humble, and surprisingly flavorful offerings that the colder months bring. It forced me to get creative, to really dig into what ‘local’ and ‘seasonal’ mean when the ground isn’t exactly bursting with visible life. And you know what? I found a different kind of magic, a more subtle but deeply satisfying bounty. Luna, for her part, mostly cares about whether the winter sunbeam hits her favorite napping spot just right, but she’s a creature of comfort, so I think she gets it on some level.

So, in this little ramble, I want to take a closer look at why leaning into winter’s harvest is more than just a quaint notion for food bloggers like myself. It’s a legitimately smart strategy for your health, your budget, and yeah, even for good old planet Earth. We’re going to unpack the nutritional punch these hardy veggies pack, explore their unique flavor profiles (trust me, they’re not boring!), and talk about how choosing seasonal can actually make a difference. My goal? To maybe, just maybe, convince you that root vegetables have a secret inner rockstar, and that embracing winter produce is a pretty cool move. Is this the most pressing topic on your mind in May? Perhaps not, but good ideas, like good soup, are timeless. Let’s dig in.

The Unsung Heroes: Diving Deep into Winter Produce Perks

The Nutrient Powerhouse: Why Winter Veggies Are So Darn Good For You

Okay, let’s get a bit analytical, shall we? It’s no accident that winter vegetables are often nutritional giants. Think about it: these plants have to be tough. They endure cold temperatures, sometimes frost, and they need to store a lot of energy and nutrients to survive and thrive. That hardiness translates directly into what they offer us. We’re talking about things like Vitamin C, crucial for keeping your immune system in fighting shape, especially when everyone around you seems to be sniffling. Citrus fruits are the obvious winter champions here, but even hardy greens like kale and Brussels sprouts pack a surprising C-punch. Then there’s Vitamin A (often in the form of beta-carotene), fantastic for vision and skin health, abundantly found in carrots, sweet potatoes, and winter squashes. Don’t forget Vitamin K, important for blood clotting and bone health, prevalent in those dark leafy greens.

But it’s not just about the marquee vitamins. Winter produce is often loaded with essential minerals like potassium, which helps regulate blood pressure, and manganese, involved in bone health and metabolism. And fiber! Oh, the glorious fiber in root vegetables and squashes is a true friend to your digestive system, keeping things moving smoothly and helping you feel fuller longer. This is especially important in winter when we might be a bit more sedentary. It’s almost like these vegetables are perfectly designed to support our bodies through the more challenging colder months. I sometimes wonder if it’s a form of natural synchronicity, the plants providing exactly what the local fauna (us included!) need. Or maybe I’m just overthinking my grocery list again. Luna does that with her toy mouse selection, a very serious business, apparently.

The phytonutrients and antioxidants in these foods are another huge part of their power. Compounds like glucosinolates in cruciferous vegetables (broccoli, cabbage, Brussels sprouts) have been studied for their potential anti-cancer properties. The deep colors of beets (betalains) and sweet potatoes (carotenoids) are visual cues of the potent antioxidants within, which help combat oxidative stress in our bodies. So, when you’re eating a colorful plate of roasted winter vegetables, you’re not just getting basic nutrition; you’re getting a complex array of compounds that support long-term immune support and overall health. It’s pretty amazing stuff, really, when you stop to think about what’s going on at a cellular level in that humble carrot.

Flavor That Warms the Soul: The Unique and Robust Taste of Winter

Let’s talk taste, because let’s be honest, if it doesn’t taste good, all the nutritional benefits in the world won’t make us eat it regularly. Winter produce often gets a bad rap for being bland or boring, but I passionately disagree! These vegetables have a depth and complexity of flavor that’s totally distinct from the bright, zesty notes of summer. Think earthy, sweet, nutty, and deeply savory. Many root vegetables, like parsnips and carrots, actually become sweeter after a frost. The cold triggers a process where their starches convert to sugars, a natural antifreeze mechanism that also happens to make them delicious. Kale, too, often mellows and sweetens after being touched by frost.

The inherent characteristics of winter vegetables lend themselves beautifully to cooking methods that enhance these robust flavors. Roasting is a classic for a reason; it brings out the natural sugars through caramelization, creating those delightful crispy edges and tender interiors. Think roasted Brussels sprouts with a balsamic glaze, or a medley of root vegetables tossed with herbs. Slow cooking, braising, and stewing are also perfect for winter produce, allowing their flavors to meld and deepen over time. A slow-cooked beef stew with carrots, potatoes, and onions isn’t just comforting because it’s warm; it’s comforting because those vegetables have released all their savory goodness into the broth.

It’s a different kind of satisfaction compared to, say, a crisp summer salad. Winter flavors are about grounding, about warmth, about substantial, hearty dishes that feel nourishing on a primal level. There’s a certain sturdiness to them, a resilience that you can almost taste. I find that exploring these flavors is a culinary adventure in itself. It’s about appreciating the subtleties – the slight bitterness of chicory, the peppery bite of a turnip, the creamy sweetness of a butternut squash. These aren’t background flavors; they are stars in their own right. Am I perhaps a little too enthusiastic about vegetables? My cat, Luna, who only eats salmon-flavored kibble, would probably say yes. But I stand by my turnip appreciation.

Your Wallet Will Thank You: The Economics of Eating Seasonally in Winter

Now, for a topic close to my marketing-expert heart: the economics of it all. Eating seasonally, especially with winter produce, can be surprisingly budget-friendly. It boils down to simple supply and demand. When fruits and vegetables are in season, they are more abundant. Farmers have a plentiful harvest, and this increased supply generally leads to lower prices at the grocery store or farmers market. You’re not paying a premium for produce that’s been coddled in a greenhouse out of season or shipped halfway across the world. Those out-of-season strawberries in January? Their price tag reflects the extensive resources – transportation, specialized storage, often less flavor – that went into getting them to you.

Winter vegetables, on the other hand, are often hardy storage crops. Potatoes, onions, carrots, winter squashes – these guys can be stored for extended periods without sophisticated refrigeration, which also helps keep their costs down. This means you can often buy them in larger quantities (if you have the storage space) and get even more value for money. Think about a big bag of potatoes or onions; the cost per pound is usually significantly lower than more perishable items. This makes them fantastic staples for building hearty, affordable meals throughout the colder months. My inner pragmatist loves this aspect. It’s smart shopping, plain and simple.

Moreover, when you buy seasonal produce, especially if you’re sourcing it locally from farmers’ markets or through a CSA (Community Supported Agriculture) program, more of your money stays within your local economy. You’re supporting local farmers and businesses, which is a win-win for everyone. It’s a direct investment in your community’s agricultural health. So, while the initial outlay for a CSA share might seem like a chunk, when you break it down per week or per item, it’s often very competitive, and the quality is usually outstanding. It’s about shifting perspective from just price per item to overall value, including freshness, flavor, and community impact. It’s a bit like investing in good quality tools; they might cost more upfront, but they pay off in the long run. I’m still working on convincing Luna that her expensive feather wand toy was a good long-term investment in her happiness, though.

Lighter Footprints: The Environmental Edge of Choosing Winter’s Bounty

This is a big one for me, and I know it is for a lot of us who are trying to be more conscious consumers. The environmental benefits of eating seasonal winter produce are significant. One of the most obvious is the reduction in food miles. When you choose vegetables that are grown closer to home, you dramatically cut down on the transportation required to get them to your plate. Less transportation means fewer greenhouse gas emissions, which is a crucial factor in mitigating climate change. That head of lettuce grown thousands of miles away in a heated greenhouse in the middle of winter has a much larger carbon footprint than a locally sourced cabbage or kale.

Beyond transportation, eating seasonally often means supporting agricultural practices that are more in harmony with natural cycles. Winter vegetables are typically suited to grow in cooler weather, reducing the need for energy-intensive heated greenhouses. This isn’t always the case everywhere, of course, as farming practices vary widely, but the general principle holds. Local sourcing often goes hand-in-hand with smaller-scale farms that may be more likely to employ sustainable agriculture techniques, such as crop rotation and reduced pesticide use, though this isn’t a given and it’s always good to ask your farmer about their practices.

I’ve been thinking about this a lot more since I moved to Nashville and started really trying to connect with where my food comes from. It’s not always easy, and sometimes convenience wins out, I’m human. But making even small shifts, like choosing seasonal potatoes over out-of-season asparagus, can collectively make a difference. It’s about understanding that our food choices have ripples. Choosing winter produce when it’s actually winter is a simple way to lessen our impact. It feels good, too, to know you’re eating something that didn’t require a small fortune in jet fuel to reach you. Luna, bless her, has a tiny carbon pawprint, mostly involving trips to the food bowl and back. We could all learn something there.

Culinary Adventures: Getting Creative and Versatile with Winter’s Best

If you’re stuck in a rut thinking winter vegetables are just for boiling (please, don’t just boil them!), then you’re missing out on a world of culinary possibilities. The beauty of winter produce lies in its incredible versatility. These aren’t delicate wallflowers; they are robust characters that can stand up to a variety of cooking methods and bold flavors. Roasting techniques, as I mentioned, are a game-changer. High heat transforms humble root vegetables and sturdy brassicas into sweet, caramelized delights. Think beyond basic roasting: try different spice blends, add a touch of honey or maple syrup towards the end, or toss with nuts and seeds for texture.

But it doesn’t stop there. Winter squashes, for example, are chameleons. Butternut squash can be pureed into silky soups, roasted until tender, mashed like potatoes, or even used in baked goods. Spaghetti squash, with its unique stringy texture, is a fantastic healthier alternative to pasta. Cabbage, often unfairly maligned, is incredible when shredded for slaws (yes, even winter slaws!), braised with apples and spices, stir-fried, or used in hearty stuffed cabbage rolls. And potatoes? The possibilities are endless, from creamy gratins and crispy roasted wedges to fluffy mashed potatoes and comforting soups like vichyssoise (which can be lovely even with winter leeks).

The key is experimentation and not being afraid to try new things. Dust off those cookbooks or, more likely these days, browse your favorite food blogs (ahem, Chefsicon.com, just saying!). Look for recipes that feature slow cooking, creating rich and flavorful one-pot meals that are perfect for chilly evenings. Think about how different cultures utilize winter produce; Indian cuisine has amazing ways with lentils and root vegetables, while Eastern European dishes often feature cabbage and potatoes in incredibly satisfying ways. The point is, winter produce isn’t a limitation; it’s an invitation to get creative in the kitchen. It has certainly pushed me to expand my repertoire, and I’m always surprised by the new flavor combinations I stumble upon. Sometimes the best discoveries are accidental, much like Luna discovering that chasing dust bunnies is a peak form of entertainment.

Winter Wellness: How Seasonal Foods Can Bolster Your Immunity

Okay, disclaimer time: I’m a food blogger and marketing guy, not a doctor or a registered dietitian. So, this isn’t medical advice. But, there’s a wealth of traditional knowledge and a growing body of scientific research that supports the idea that what we eat, especially seasonally, can play a significant role in our overall wellness and immune support. Winter produce, as we’ve touched on, is often packed with nutrients that are particularly beneficial during the colder months when our bodies might be under more stress from cold weather and circulating viruses.

We’ve already talked about Vitamin C sources like citrus fruits, kale, and Brussels sprouts. Vitamin C is a well-known antioxidant and plays a crucial role in the function of various immune cells. Then there’s Vitamin A, found as beta-carotene in orange and dark green vegetables like sweet potatoes, carrots, and spinach (even winter spinach!). Vitamin A is vital for maintaining the integrity of our mucosal barriers – the linings of our respiratory and digestive tracts, which are our first line of defense against pathogens. Think of it as reinforcing the castle walls. Many winter root vegetables are also excellent sources of prebiotic fiber, which feeds the beneficial bacteria in our gut. A healthy gut microbiome is increasingly recognized as being absolutely central to a robust immune system and overall digestive health.

Furthermore, many traditional food systems emphasize the importance of warm, cooked foods in winter. Soups, stews, and roasted vegetables are not only comforting but can also be easier to digest for some people than raw foods, allowing for better nutrient absorption. There’s something intuitively right about a steaming bowl of chicken and vegetable soup when you’re feeling a bit under the weather, isn’t there? It’s like a hug from the inside. While no single food is a magic bullet, a diet rich in diverse, nutrient-dense winter produce can certainly contribute to a well-functioning immune system, helping you navigate the winter months feeling your best. It’s about giving your body the tools it needs. It’s kind of like making sure Luna has a warm blanket – it just makes everything better.

More Than Just Food: Connecting with the Rhythms of Nature

This might sound a bit philosophical, but bear with me. In our hyper-connected, always-on, globalized world, it’s easy to lose touch with the natural rhythms of the seasons. We can get almost any food, from anywhere, at any time of year. While that convenience is amazing in many ways, it can also create a disconnect. Eating seasonally, especially with winter produce that so clearly marks a specific time of year, offers a way to reconnect with these natural cycles. There’s a certain kind of mindful eating that comes with anticipating the arrival of specific foods – the first crisp apples of fall, the hearty squashes of winter, the tender asparagus of spring.

This anticipation and appreciation can bring a deeper sense of satisfaction to our meals. It’s about savoring what’s available *now*, rather than constantly craving what’s not. When you choose to eat winter vegetables in winter, you’re aligning your habits with the environment around you. It can be a small but meaningful way to feel more grounded and connected to the earth. I find there’s a psychological comfort in this alignment. It’s like the world makes a little more sense when my plate reflects the season outside my window. Even here in Nashville, where winters are milder than some places I’ve lived, there’s a distinct shift in the available local produce, and embracing that shift feels right.

This isn’t about romanticizing hardship or scarcity; it’s about finding joy and abundance within the natural limits of each season. It challenges the modern food culture of ‘having it all, all the time,’ which can sometimes lead to a kind of palate fatigue or lack of appreciation. When you haven’t had a perfectly roasted butternut squash for months, its arrival in the fall and winter feels like a special occasion. It fosters a sense of food appreciation that can get lost when everything is perpetually available. It’s these seasonal rhythms that, I believe, add a richness to our lives that goes beyond just caloric intake. Luna, of course, operates on her own seasonal rhythm, which mostly involves finding the sunniest spot in the house, regardless of the month. A simple creature with simple, profound wisdom.

Supporting Your Community: The Power of Local Winter Produce

When we talk about the benefits of seasonal winter produce, it’s crucial to highlight the impact on our local communities. Choosing to buy seasonal produce, especially when you can source it from farmers’ markets, farm stands, or through Community Supported Agriculture (CSA) programs, directly supports the farmers and agricultural businesses in your region. This keeps money circulating within your local economy, helping to create and sustain local jobs and fostering a more resilient local food system.

For me, this has become increasingly important. Since moving to Nashville, I’ve made an effort to explore the local farmers’ markets, even in the cooler months. The offerings might be different, more focused on storage crops and hardy greens, but the connection is invaluable. You get to talk to the people who actually grew your food, ask them about their farming practices, and learn how they deal with the challenges of seasonal growing. This interaction transforms the act of buying food from a simple transaction into a relationship. It builds trust and a deeper appreciation for the effort that goes into producing what we eat. It’s a far cry from anonymously picking a plastic-wrapped vegetable off a supermarket shelf.

Moreover, supporting local farms helps preserve agricultural land in your community. In many areas, farmland is under pressure from development. By choosing to buy local and seasonal, you’re essentially voting with your dollar for the continuation of farming in your region. This not only maintains green spaces and biodiversity but also ensures that food production skills and infrastructure remain part of your community’s fabric. It’s about investing in food security and local resilience. It’s a bit like supporting your local independent bookstore or coffee shop – it contributes to the unique character and health of your community. Luna doesn’t contribute much to the local economy, unless you count her demand for premium catnip, which I suspect supports a niche market somewhere.

Meet the Stars: A Few Winter Produce Heroes (and Heroines!)

Alright, let’s shine a spotlight on some of the true champions of the winter produce aisle. These are the hardworking veggies (and a few fruits) that bring flavor, nutrition, and versatility to our cold-weather kitchens. They might not have the flashy appeal of summer berries, but they are powerhouses in their own right.

First up, the undeniable kings and queens of the season: Root Vegetables. I’m talking carrots, parsnips, turnips, rutabagas, beets, and, of course, potatoes and sweet potatoes. These are the underground superheroes, storing incredible amounts of nutrients and complex carbohydrates. They are perfect for roasting, mashing, adding to stews, or even grating raw into winter salads (yes, try it!). Parsnips, with their sweet, nutty flavor, are a personal favorite of mine when roasted until caramelized. Beets bring that gorgeous color and earthy sweetness, fantastic roasted or even pickled.

Next, let’s hear it for the Dark Leafy Greens that thrive in the cold. Kale, collard greens, Swiss chard, and even some varieties of spinach are tougher and often more flavorful than their delicate summer counterparts. Many of them, like kale, actually get a bit sweeter after a frost. These greens are nutritional dynamos, packed with vitamins A, C, and K, as well as minerals and fiber. They’re brilliant sautéed with garlic, added to soups and stews, or even blended into smoothies if you’re feeling adventurous. Don’t be intimidated by their sturdiness; a little bit of braising or a good massage (for kale salads) tames them beautifully.

We absolutely cannot forget the versatile and long-lasting Winter Squash family. Butternut, acorn, delicata, Hubbard, kabocha, spaghetti squash – the variety is astounding! Each has its unique flavor profile and texture, from the sweet creaminess of butternut to the delicate, pasta-like strands of spaghetti squash. They are fantastic baked, roasted, steamed, or pureed into soups. Plus, many winter squashes can be stored for months in a cool, dry place, making them a reliable staple throughout the winter. I used to be a bit daunted by breaking them down, but now I see it as a rewarding challenge. Or I buy the pre-cut stuff, no shame in that.

And while often grown in warmer climates, Citrus Fruits are at their peak during the winter months for many of us. Oranges, grapefruits, lemons, limes, clementines, and pomelos bring a much-needed burst of sunshine and Vitamin C to grey winter days. They are perfect for eating on their own, juicing, adding to salads, or using in marinades and desserts. That bright acidity can lift and balance the richer flavors of many winter dishes. It’s nature’s way of reminding us that brightness still exists, even in the depths of winter.

Beating the Winter Veggie Rut: Keeping Things Fresh and Exciting

Okay, real talk. By the time February or March rolls around, even the most enthusiastic seasonal eater (hello!) can start to feel a bit of… well, root vegetable fatigue. Another roasted carrot? Another bowl of squash soup? It happens. The key to staying excited about winter produce is to actively work on keeping things fresh and interesting. This is where your culinary creativity really gets to shine. Don’t let yourself fall into a rut of preparing the same three vegetables in the same three ways.

One of the easiest ways to inject new life into winter staples is through spice blends and herbs. A simple carrot can taste completely different if you roast it with cumin and coriander one night, ginger and turmeric another, or rosemary and thyme the next. Explore global cuisines! Indian, Middle Eastern, Mexican, and Asian cuisines all have incredible ways of using spices to transform humble vegetables into flavor bombs. Don’t be afraid to experiment with new combinations. What’s the worst that can happen? You learn what *not* to do next time. That’s how culinary progress is made, my friends.

Another strategy is to vary your cooking methods. If you always roast your Brussels sprouts, try shredding them raw for a salad, or braising them with bacon and apples. If you always mash your potatoes, try making potato pancakes or a hearty shepherd’s pie. Look for recipe inspiration online, in cookbooks, or even by chatting with vendors at your local farmers’ market – they often have great, simple ideas for how to use their produce. Combining winter vegetables with different pantry staples like beans, lentils, grains, nuts, and seeds can also create a wider variety of textures and flavors, making your meals more satisfying and nutritionally complete. It’s about being a little bit adventurous and not being afraid to step outside your comfort zone. Even Luna occasionally tries a new napping spot – it’s all about embracing change, right?

Wrapping It Up: The Enduring Wisdom of Winter’s Harvest

So, there you have it – my somewhat rambling but heartfelt ode to the wonders of winter produce. As we’re enjoying the vibrant energy of spring here in Nashville (and I’m trying to keep Luna from shedding her entire winter coat on my favorite chair), it’s still a good time to appreciate the lessons and gifts of the colder season’s bounty. Eating winter produce seasonally isn’t just some fleeting foodie trend or a puritanical exercise in restriction; it’s a pretty straightforward, common-sense approach that genuinely benefits your health, your wallet, the environment, and your local community. It’s about rediscovering robust flavors and hearty textures that often get overshadowed in our rush for perpetual summer on a plate.

My challenge to you, and honestly to myself because it’s an ongoing journey, not a destination, is this: next winter (or hey, if you’re in the Southern Hemisphere, maybe right now!), make a point to explore one new-to-you winter vegetable. Or, take an old standby and find a completely new way to prepare it. Venture out to a local farmers’ market, even if it’s a bit chilly. Strike up a conversation with a farmer. Get curious. Get experimental in your kitchen. You might just be surprised by the delicious discoveries you make and the deeper connection you forge with your food and the seasons.

And it leaves me wondering, as I often do when I dive into these topics: What if embracing the natural limitations that each season brings – like the specific array of produce available in winter – actually unlocks a new level of creativity and a more profound appreciation in our kitchens, and by extension, in our lives? It’s just a thought, you know, from your friendly neighborhood food ponderer, tapping away on his keyboard while his cat dreams of sunbeams and salmon. Something to chew on, perhaps, long after the last frost has melted.

FAQ: Your Winter Produce Questions Answered

Q: What are some of the easiest winter vegetables for a beginner to start cooking with?
A: That’s a great question! I’d say root vegetables like carrots, potatoes, and sweet potatoes are incredibly forgiving and versatile. Roasting them is almost foolproof: just chop them up, toss with a bit of olive oil, salt, and pepper, and roast at around 400°F (200°C) until tender and slightly caramelized. Butternut squash is also surprisingly easy, especially if you buy it pre-cut to avoid the sometimes-daunting task of peeling and seeding. It’s delicious roasted or pureed into soups.

Q: How can I store winter produce to make it last longer and maintain its freshness?
A: Many winter vegetables are natural keepers, which is part of their charm! For root vegetables like potatoes, carrots, beets, and turnips, a cool, dark, and slightly humid place is ideal – think a cellar, a cool pantry drawer, or the crisper drawer of your fridge (though potatoes are often better a bit warmer than fridge temp, around 45-50°F or 7-10°C). Winter squashes (like butternut, acorn, spaghetti) can last for several months if stored in a cool, dry, and dark place with good air circulation – not the fridge. Hardy dark leafy greens like kale or collards can be stored in the refrigerator, often best in a plastic bag with a damp paper towel, for a week or even longer.

Q: Isn’t it much harder to find a variety of fresh produce in the winter compared to the abundance of summer?
A: It’s definitely a different *kind* of variety, that’s for sure, and perhaps not as visually overwhelming as a summer market bursting with tomatoes and peaches. You won’t find those delicate summer favorites locally, but you’ll discover an amazing array of robust root vegetables, a surprising diversity of winter squashes, hardy dark leafy greens, cabbages, leeks, and, depending on your region, citrus fruits. Farmers’ markets might be smaller or less frequent, but many do operate year-round or have specific winter schedules. It sometimes requires a bit more planning and seeking out, but the rewards in terms of flavor and freshness are absolutely there. It’s about shifting your expectations and appreciating what *is* available.

Q: I live in an apartment and don’t have a garden or a lot of storage space. Can I still effectively eat seasonally in winter?
A: Absolutely! Seasonal eating is primarily about *what* you choose to buy and *when* you buy it, rather than needing to grow it yourself or stockpile vast quantities. Focus on what’s being highlighted as ‘in season’ at your local grocery store – these items are often more abundant, better priced, and at their peak flavor. If you have access to a farmers’ market or a CSA (Community Supported Agriculture) program, many have convenient urban pickup points. Even with limited storage, you can buy smaller quantities more frequently. The key is making conscious choices at the point of purchase to select produce that’s currently being harvested in your broader region, or at least in its natural season elsewhere if long-distance is the only option for certain items like citrus in northern climes.

@article{winter-produce-power-unlocking-seasonal-eating-benefits,
    title   = {Winter Produce Power: Unlocking Seasonal Eating Benefits},
    author  = {Chef's icon},
    year    = {2025},
    journal = {Chef's Icon},
    url     = {https://chefsicon.com/seasonal-eating-benefits-of-winter-produce/}
}