The Cape Fear region has experienced a historic winter, marked by colder-than-average temperatures and several winter storms. While I stayed warm at home, venturing outside mostly to play with my dog Smokey, I found myself thinking about farmers across the state and how they prepared for and weathered these conditions with their crops and animals. That curiosity led me to highlight some produce you can look for at local markets this time of year.
Many people think of summer as the most exciting growing season in our area, but winter brings its own abundance of seasonal favorites.
Beets are among the most striking vegetables you’ll find this season, and they’re incredibly versatile, with preparation methods that vary depending on whether you’re eating the root or the greens. The beetroot can be roasted, steamed, or boiled. I’ve had to get creative in the past when my Community Supported Agriculture (CSA) box was overflowing with beets, which led to experiments like vibrant beet hummus.
My preferred way of adding beetroot to my diet is pickled in a big salad. The greens make a great side dish, but I often add them to soups or grain bowls to easily work more leafy greens into my meals. Beetroots are a source of several vitamins and minerals, including B vitamins, potassium, and magnesium, while the leaves provide vitamins A and K, calcium, and potassium.
Kale, Swiss chard, carrots, and purple kohlrabi can typically be found at local markets this time of year. Photo courtesy of Morgan King.
Winter is an excellent time to find a variety of leafy greens at local markets. Collards, cabbage, kale, radicchio, escarole, and Swiss chard are typically widely available and lend themselves well to comforting winter dishes. Like beet greens, I enjoy adding them to cozy soups or sautéing them as a simple side to round out a meal. Adding leafy greens to your meals is a great way to increase dietary fiber, vitamins, and minerals.
Kohlrabi is another vegetable you may spot at local markets this time of year, and it’s one of my personal favorites. A member of the brassica family, kohlrabi can be found in white, purple, or green varieties. It can be eaten raw, I’ve made slaw with it a few times, or cooked, and I especially enjoy it roasted as a simple vegetable side dish.
Radicchio is a beautiful leafy green. Photo courtesy of Morgan King.
I hope this sparks your curiosity and encourages you to visit local markets to see what our farmers are offering this winter. A few places I’d recommend starting are The Wilmington Farmers Market, Feast Down East Mobile Market, and Heritage Fresh Market.
Morgan King is the Extension Director and Local Foods Agent for N.C. Cooperative Extension Center – Brunswick County Center, located at 25 Referendum Drive in Bolivia. She can be reached at morgan_king@ncsu.edu or 910-253-2610.
