What’s In Season In December?Tue 04 Dec 2012
Story by The Food Revolution Team
Wherever you are in the world, and whether shorter days and winter nights are creeping in on you, or you’re getting ready for the summer season, you can always find great seasonal goods to celebrate real food with!
Whether it’s a side to go with your holiday feast, an easy breakfast to get the kids involved in, a winter warmer, or a refreshing salad for after the holiday indulgence, find out what is in season with you, head to the market and get some great cooking underway!
Potatoes are a staple food in many parts of the world and an integral part of much of the world’s cuisine, particularly Europe and the West, and are the world’s 4th largest crop. There are hundreds of different varieties of potatoes which are commonly categorised according to when they are harvested as well as their characteristics; some of the most common types of potato include King Edward, Maris Piper and Romano. Potatoes are a starchy food, meaning they are a good source of energy, they also provide fibre, vitamins and minerals, as well as containing an assortment of phytochemicals. In Oklahoma or elsewhere that the humble potato is currently in season? Why not try out our potato wedges or best new potatoes!
Mushrooms, which are a type of funghi, are typically produced above ground on soil, or on their own food source. There are lots of different varieties of mushrooms, from wild mushrooms to those that are cultivated and generally sold as buttons, cups or flats according to age. Popular mushroom varieties include young button mushrooms, large and flat Portobello mushrooms, and chestnut mushrooms which tend to have a stronger taste and firmer texture than ordinary white ones. Mushrooms are a low-calorie food usually eaten cooked or raw and as garnish to a meal and are a good source of B vitamins, and the essential minerals, selenium, copper and potassium. Whether for breakfast, a quick lunch or a light dinner, if mushrooms are currently in season with you like they are in Connecticut why not add some to the good old omelette!
The radish is an edible root vegetable which was domesticated in Europe but now widely available across the world such as Florida where they are in season in December. The texture of the root is crisp and crunchy and its flavour can be quite hot and peppery. There are numerous different varieties of radishes varying in size, color, shape, length and duration of required cultivation time – from red, pink and yellow to gray-black and from round to elongated roots that can grow longer than a parsnip. Radishes are rich in ascorbic acid, folic acid, and potassium, are a good source of vitamin B6, riboflavin, magnesium, copper, and calcium and can be cooked but are more often eaten raw, such as in our garden salad.
Walnuts are part of the tree nut family and are an edible seed. The tree nut family also includes Brazil nuts, cashews, hazelnuts (filberts), macadamia nuts, pecans, pine nuts, pistachios and walnuts. Walnuts are a popular and versatile nut which consist of two wrinkly lobes enclosed within a large beige shell, they are a high density source of nutrients, particularly proteins and essential fatty acids and like other tree nuts, must be processed and stored properly. Adding walnuts is a simple way to add taste and texture and transform a dish and we love them added to our simple chopped green salad! Why not try it out if walnuts are at their peak with you like they are in Wyoming now.
Cabbages are large, round, leafy members of the brassica family and closely related to both broccoli and Brussels sprouts. The densely-leaved cabbage head plays an important role in both Western and Eastern cuisines. There are many varieties of cabbages which range in color from green and white to purple and red, some of the more common types include the Savoy and January King. Cabbages are packed with vitamins – a good source of beta-carotene (vitamin A) and vitamin C, are high in iron and potassium, low in calories and a good fiber source. If you’re in the UK and cabbages are plentiful with you then why not mix things up and add some to our brilliant broccoli dish. Sometimes the simple side dishes are what make the meal!
The lemon tree is a small evergreen tree native to Asia, and the lemon is the tree's ellipsoidal yellow citrus fruit. Lemon juice, pulp and peel (particularly zest) are often used in foods and give a sharp, bitter but zingy flavour (because of the high quantity of citric acid) to both sweet and savoury dishes. Whole preserved lemons can also be used to flavour dishes. Lemons are rich in vitamin C but have a low sugar content and their distinctive taste makes them a great addition to drinks as well as food, such as this easy peasy ginger beer! So if lemons are in season with you like they are in Australia and you’re in need of a summer cooler why not get some fresh lemons to add to your homemade drinks!
Don’t forget to share your seasonal foodie photos with us by posting them to us on our Food Revolution Community facebook page.
The Food Revolution Team
- Something For Lunch. Too Much To Ask For Kiwi Kids?
- Dirty Hands Can Lead To Healthy Hearts.
- TEDxManhattan: Changing The Way We Eat
- The 52 New Foods Challenge: Prepare For Success
- Food Truth Chefs Visit Food Literacy Center
- January 2015: New Year, New Challenges
- Making Wellness Happen In Forest Hills, Queens
- The 52 New Foods Challenge: Start The New Year Right
- The 52 New Foods Challenge: Easy Soup Recipes
- Food Revolution Toronto: Teamwork For A Common Goal
- Easy Holiday No Bake Desserts
- December 2014 Monthly Challenges
- The US School Food Fight: An Update
- Blog Of The Month: The 52 New Foods Challenge
- Ambassador Of The Month: Getting Kids Excited To Cook
- The UK School Food Plan - Year One
- Cooking Studio Brings Food Education To Taiwan
- Thanksgiving Leftovers For Breakfast
- Thanksgiving Food Traditions
- Eating Real For The Holidays