What’s ripe and ready to eat right now.
Winter is the time to enjoy the preserves put up during the fall. Honey’s in the jars, as are pickles, chowchow, jams and jellies. The hardier greens will continue to be harvested through the winter, so start a collection of kale recipes, like a kale salad with apples, pecans and cheese. Be sure to de-rib the kale leaves before chopping them into small pieces. Chop some collards, too, if you want a big salad.
The fish markets are open; ask them what was delivered that morning.
- Apples
- Beets
- Cabbage
- Collards
- Peanuts
- Pears
- Pecans
- Sea Bass
- Spotted Sea Trout
- Shrimp
- Sweet Potatoes
- Turnips
- Oysters
This story originally appeared in the Winter 2023 issue.
