Eat Your Veggies Up!

Most people think once winter rolls around, it means no more fresh veggies. Because summer is the only time when veggies are in season, right? Well, this actually isn’t true. While there are lots of veggies in season during summer, winter also has its fair share.
If you’re looking to shop for fresh produce throughout the winter, especially if you’re in a colder climate, head for these foods first. They’ll be fresh and in season!
CABBAGE: Cabbage is full of vitamins and minerals to keep your immune system rocking through the cold months. Some vitamins include C and K, plus it’s loaded with fiber and antioxidants. My favorite way to eat cabbage, especially in the winter, is boiling it in chicken broth until soft.
Peak Season: Fall–Winter
BRUSSELS SPROUTS: Did you know Brussels sprouts contain cancer-fighting antioxidants? If that’s not enough of a reason to incorporate them into your diet, then I don’t know what is. Try eating them boiled, or adding them to your sandwich.
Peak Season: September–February
SQUASH: Squash comes in many varieties, shapes, and colors. The prime time for these beauties is during fall and winter, so now is the perfect time to eat up that fresh flavor. All squash is packed with their own nutrient bundles, which in most varieties, includes lots of vitamin A and C.
Peak Season: September–March
POTATOES: I’m from Idaho, so naturally, potatoes are one of my favorite veggies. While they’re high in carbs (watch your serving size!), they’re the perfect, filling side packed with potassium, vitamin B6, vitamin C, and even some protein.
Peak Season: Available year round
CARROTS: Carrots are loaded with antioxidants like beta-carotene. Your body converts beta-carotene into vitamin A, which helps your body build a strong immune system. So if you’re trying to stay away from sickness, eat some carrots. I love to boil them and eat them soft!
Peak Season: Fall–Winter
Well, there you have it. Five veggies that’ll keep you healthy all winter long!
Kendra Baylis