Early winter is the perfect time to use local seasonal produce, such as broccoli and cauliflower, before most farmers markets close up shop for the season.
During the months of October and November, Mississippi produce blooms in the flavors of the upcoming holidays. Here are a few recipes that use all the fantastic produce Mississippi has to offer.
Seasonal foods in Mississippi for late fall and early winter include: apples, bush snap peas, beets, broccoli, cabbage, carrots, cauliflower, chard, Chinese cabbage, kohlrabi, lettuce, mustard greens, onions, pecans, radishes, rutabagas, spinach, turnips and more.
Here are some recipes to try some of these wonderful seasonal vegetables.
Stir Friday Veggie Edition
3 tablespoons hoisin sauce
2 tablespoons soy sauce
1/2 teaspoon chili garlic sauce
1 tablespoon onions
1 tablespoon garlic
1 tablespoon ginger
1 bunch bush snap peas
1 head broccoli or one pre-cut bag
1 head cauliflower or one pre-cut bag
1/2 bunch mustard greens
Heat a wok to medium heat. Add in the sauces, onions, garlic and ginger. Simmer until onions are clear. Add in the broccoli and cauliflower. Then add the snap peas and mustard greens. Cook until veggies are tender.
Getting Cold Slaw
1/4 cup vinegar
1/4 cup olive oil
2 tablespoons sugar
3 to 4 tablespoons lime juice
1 1/2 teaspoon salt
1/4 teaspoon cumin
1/4 teaspoon smoked paprika
2 cups red and white cabbage, shredded
1/2 cup shredded carrots
Add the cabbage and carrots into a mixing bowl. Toss the vinegar, oil, sugar, lime juice, salt, cumin, and paprika into the cabbage and shredded veggies mixture. Let sit in the fridge for 30 minutes to allow the flavors to marry.
Apple and Spinach Seasonational salad
2 tablespoons olive oil
1 teaspoon Dijon mustard
1 tablespoon cider vinegar
5 ounces baby spinach leaves
1 apple of your choice, sliced
1/3 cup pecans, chopped
Salt and freshly ground pepper to taste
Mix the oil, mustard, vinegar together in bowl and toss in the spinach. Place it in serving plates. Add the apples and sprinkle pecans over the salad.