Winter warm vegetables

When shopping for vegetables in winter, remember the golden rule – shop with the season and know which vegetables to get.

When the temperature drops and it starts getting colder, and that sun starts setting earlier, you know the mid-year slump is upon you, so it’s time to bring out the big guns.

You know that people around you may, at some point, become susceptible to the winter cold. And that is even more reason to eat well, and where winter vegetables come into their own.

Seasonal winter vegetables, such as roots and winter greens, are at their best at this time of year – full of flavour, nutrients including vitamins C, A and K, plus fibre, that support a healthy gut and immune system during the coldest months of the year.

When you’re choosing them, look for the freshest vegetables you can find. Head to a farmers market, a street market or your local reliable store, knowing the vegetables will taste better as well as be more nutritious. The smaller guys tend to provide prime vegetables at bargain prices.

As a general rule of thumb, root vegetables should feel firm to the touch and look unblemished; if they look sad and wrinkled and feel soft, then don’t buy them.

Leafy greens, such as spinach, should be a lovely green colour; avoid those that are brown or droopy around the edges.

Some amazing vegetables that won’t break the bank, will provide you with a healthy immune system and can create tasty fabulous recipes include:

Brinjal (aubergine), beetroot, broccoli, Brussel sprouts, cabbage, cauliflower, celery,  chives, courgettes, green beans, leeks, mielies, mushrooms, peas, sweet peppers, and so much more.

But if you are still not sure what to look out for on your next grocery shop, just check the vegetable section at the supermarket or farmers market and notice the abundance of certain vegetables.



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