Fuller flavor. A fuller wallet. Cooking with the seasons has all sorts of benefits. And it’s easy, as long as you’re willing to do a little research.
Sammy Clatterbuck, the produce buyer for The Kiva, Eugene’s downtown natural grocery store, has the scoop on which produce is best (and the least expensive) in the wintertime. In terms of fruit, citruses like orange, grapefruit, lemon and lime are especially luscious. “People think citrus is a summer thing but it’s actually best in winter,” Clatterbuck said. “It’s when it’s at its juiciest and sweetest.”
However, contrary to popular belief, leafy greens are the vegetable to stay away from this time of year. “People always think greens for the winter, but lettuces and leaves are just gross at this time because they can’t handle the weather,” said Clatterbuck.
Other foods that hit their prime this winter season are root vegetables like potatoes, parsnips, and turnips. Clatterbuck also mentioned brussel sprouts, a cabbage-like vegetable, and hearty mushrooms. Here are some recipes to warm up your winter with its finest natural ingredients.
First, what’s more comforting than a steaming bowl of chili? Sweet potatoes are the star of this chili recipe, with some shredded chicken thrown in as well.
Slow-Cooker Sweet Potato Chicken Chili (adapted from Catz in the Kitchen)
What you’ll need:
2 medium sweet potatoes
1.5 lb boneless chicken breast (or tofu, if you want to make it vegetarian)
2 (15 oz) cans of your favorite types of beans, not drained
1 (15 oz) can of diced tomatoes
1 cup onion, chopped
1 red bell pepper, chopped
2 cloves minced garlic
1/2 tbsp chili powder
1/2 tbsp cumin
Salt and pepper (as you wish)
What to do:
1) Peel the sweet potatoes and chop them into small, bite-size chunks.
2) Simply throw everything into a crock-pot and cook on low for 6-8 hours.
3) Afterwards, remove only the chicken and shred it onto the chili, mixing it throughout before serving.
 
This next recipe proves that Brussels Sprouts, the vegetable you dreaded as a child, can be tasty. Bacon and dried cranberries bring this winter vegetable to life, making a sweet and salty side dish.
Roasted Sweet and Salty Brussels Sprouts (adapted from Friday is Cake Night)
What you’ll need:
1 lb fresh brussels sprouts
2 tbsp olive oil
2 tbsp butter
1 medium white onion
4 slices of bacon, diced
1/3 cup pistachios
1/4 cup dried cranberries
Salt and pepper (as you wish)
What to do:
1) Preheat your oven to 400 degrees. Place the Brussels sprouts in a baking pan, toss them with olive oil, and roast them in the oven for 30-35 minutes, turning them halfway through.
2) Meanwhile, caramelize the onions in a pan with olive oil and butter.
3) Cook the bacon separately as well.
4) Finally, take out the Brussels sprouts and combine them with the onion, bacon, dried cranberries, and pistachios. Add salt and pepper and serve warm.
 
Finally, fresh-squeezed lemon creates a romantic pasta dish that showcases winter’s citrus produce:
Asparagus Lemon Pasta (adapted from Epicurious)
What you’ll need:
1.5 lb asparagus, cut into 1/2-inch-thick pieces
1 lb of your favorite type of noodles (bow-tie recommended)
3 tbsp unsalted butter
3/4 cup heavy cream
2 tbsp lemon zest
1/4 cup fresh lemon juice (you can make this and the zest with about 3 lemons)
3/4 teaspoon salt
1/3 cup chopped fresh parsley
Parmesan cheese for sprinkling
What to do:
1) Steam asparagus until tender and set aside. Boil about 5 quarts of water for the pasta.
2) While waiting for the water to boil, begin making the sauce by heating the cream, butter, lemon juice, lemon zest, and salt over low heat in a skillet. Once the butter is melted and the sauce is combined, set aside. Add your pasta to the boiling water and cook to your preference.
3) Before draining the pasta, ladle about 1/4 cup of the pasta water into the sauce that was set aside.
4) Immediately after draining add the pasta onto the sauce skillet and toss your pasta with the sauce over medium heat for about a minute.
5) Sprinkle with parsley, salt and pepper, and a generous amount of Parmesan cheese.