December – Fresh Picks
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As the chill of winter begins to settle across North Carolina, local farms are still delivering fresh, flavorful produce. December may bring shorter days and cooler temps, but for those who know where to shop, it’s a wonderful month for crisp roots and hardy greens.
Cilantro is often thought of as a warm-weather herb, but cilantro thrives in our mild winter. Its fresh flavor cuts through heavier winter dishes like hearty soups, stews, chili, tacos or roasted vegetables. To keep cilantro at its best, trim the ends and place the bunch in a glass of water, cover the leaves loosely with a plastic bag and refrigerate. Change the water every couple of days. Only wash the leaves just before using them.
Turnips thrive in North Carolina’s cool December weather, offering both tasty roots and nutritious greens. Roast, mash, or add the roots to soups, and sauté the greens with olive oil and garlic for a vitamin-rich side. For longer storage, remove greens from roots, keep unwashed roots in a plastic bag in the crisper for up to two weeks, and store washed, dried greens wrapped in paper towel in the fridge. Use them within a few days for best flavor and texture.
Kale is in its prime during the winter. A light frost even enhances its flavor by converting some of the plant’s starches into sugars. It’s packed with vitamins A, C, and K, and tastes great in salads, soups, smoothies or oven-baked as chips, making this crop a queen in the garden! Store kale unwashed in a plastic bag in the fridge’s crisper, and tuck a paper towel inside to absorb excess moisture. Wash just before using, and if you’re eating raw or lightly cooking it, remove the tough center ribs for better texture.
Kale Chips from MyPlate.gov
Ingredients
1 cup kale
1 1/2 tablespoons olive oil (or oil of your choice)
Seasonings of your choice – salt, pepper, onion powder, garlic powder, chili powder
Directions
- Wash hands with soap and water.
- Preheat oven to 300 °F.
- Line a cookie sheet with parchment paper (optional).
- Wash and dry kale. With a knife or kitchen scissors, carefully remove the leaves from the thick stems.
- Tear into bite-sized pieces and place kale pieces on cookie sheet.
- Drizzle oil over kale and then sprinkle with seasonings of choice.
- Bake 10 to 15 minutes or until kale is crisp and edges are brown but not burned.