If you love local greens but don’t like the inflated price tag that comes with them in the winter months, try mixing things up with sprouts, grains, kale and shredded winter roots. These nutrient-dense alternatives, with their deep earthy flavors and textures, can be used to make hearty and delicious salads. Not only are they quick and easy to make, but whole grain and root vegetable salads are a tasty way to keep eating healthy even when cold weather limits the availability of fresh veggies.
Some grains, like barley or wheat, rye and spelt berries, can be simply cooked in boiling water for 45 minutes to an hour. This approach is easy in that you do not necessarily need to measure the grain or water. Other grains, like quinoa, bulgur, millet and brown rice, require specific amounts of water when being cooked. Most water to grain ratios are very similar to that of rice. Cook one cup of quinoa, bulgur, millet or brown rice with two cups of water. If you plan to cook more than one grain, cook each of the grains separately in their own pot.
Winter roots, like celeriac, black radishes, turnips, kohlrabi, beets, carrots and cabbage, are sold by the following farms, markets and co-ops throughout the winter months: