This Month at the Market
A LOOK AT WHAT’S IN SEASON AT LOCAL FARMERS MARKETS IN JANUARY
This healthful cruciferous vegetable is available much of the year, from September through June. It’s a member of the cabbage family. To eat: Steam or roast at high heat in the oven with olive oil and salt.
This leafy green-, purple or white-colored plant is low in calories and can be pickled, fermented, steamed, stewed, braised or eaten raw. To eat: For a fresh slaw, slice thinly and toss with poppy seed dressing.
This citrus fruit is yellower and rounder than a regular lemon, and its flavor is much sweeter. To eat: Use the juice to make a sweet curd or a nicely flavored vinaigrette.
These are grown locally year-round, but they are particularly crisp, juicy and mild in flavor when grown in cool weather. They come in multiple varieties, including daikon, watermelon and white icicle. To eat: Serve with butter and salt for a French-inspired hors d’oeuvre.
This large, starchy, sweet-tasting root vegetable is a great source of beta-carotene. To eat: Roast the flesh and use instead of pumpkin for a delicious Southern pie.
This lovely orange has beautiful crimson flesh and a pitted skin. It makes a spectacular juice for drinking plain or adding to cocktails. To eat: Segment and use in a salad.
IES JAN n 16