Facebook posts are popping up from our local farm markets that will be closing soon. They make me sad. Fresh produce is one of the best parts of spring, summer and early fall.
When the chill of winter beckons, where can we get flavorful fruits and vegetables, which are essential to a heart-healthy lifestyle?

Here are a few tips:

1. Focus on Seasonal Offerings

Cruciferous vegetables such as cabbage, cauliflower, broccoli and brussels sprouts love cool weather, as well hardy leafy greens such as kale. Winter squash, beets, turnips, rutabagas, parsnips, and carrots are other options. I love sweet potatoes in fall, especially with roasted chicken. And my dad has a ready supply of escarole in his garden until late fall, which we eat in salads or simmer in soups.

Image by Alexandra_Koch from Pixabay

2. Head for the Freezer

Surprisingly, research has shown that frozen fruits and vegetables were more likely to retain certain nutrients than fresh produce refrigerated for five days.

3. Break Out Your Roasting Pan

Some supermarket vegetables are just a faded version of their summer selves. Tomatoes are one of my favorites, but the pinkish tomatoes in the produce section of the supermarket in January bear little resemblance to the rich red beauties of summer. However, roasted vegetables are a different story. Roasting brings out hidden sweetness and more vibrant color. I like to roast grape tomatoes or canned whole plum tomatoes. A restaurant we visited creatively used roasted tomatoes in a caprese salad—with sliced tomatoes, mozzarella, basil and a balsamic reduction—to coax out more of the summer flavor. Here’s a previous post on roasted tomatoes.

And don’t forget: As farm stands prepare to close, some may be slashing prices on their inventory. Head out now to see what kinds of discounts you may be able to snag!