Dianne Pajo
Many regions that deal with cold, icy winters struggle to get locally-grown produce during the winter. Several crops don’t grow very well in low temperatures, and you may pay more to get crops grown in a greenhouse or climate-controlled environment. However, there are some amazing winter vegetables for your restaurant that grow well in the cold, are affordable, and offer some delicious options for seasonal menu items.
Leeks
Leeks are one of the heartiest winter vegetables and have a consistency similar to green onions, only much meatier and with a milder flavor. Leeks are a fantastic option for soups and stocks if you’re looking to incorporate winter vegetables into your menu. A creamy leek and potato stew is a great dish to warm guests up on those cold winter days.
Kale
While many greens don’t handle the ice and cold very well, kale leaves are surprisingly sturdy. Kale works as a helpful additive to salad and pairs well with most oils and dressings. Other common options are sautéing the leaves with bacon or hearty meat like lamb.
Brussels Sprouts
One of the best winter vegetables for your restaurant is Brussels sprouts. These miniature cabbages are accessible and versatile and work as appetizers, side dishes, or entrées. Some of the more popular dishes involve serving it with bacon, cheese, or garlic.
Parsnips
Parsnips are a fun vegetable because they have a similar consistency to carrots but with a slightly nuttier flavor. Parsnips work well in stews or as a roasted side dish. One of the more surprisingly delicious prospects of parsnips is that, much like carrots, parsnips make for a moist and nutty dessert when made into a cake. Considering the versatility of parsnips, they’re a solid option when creating a sustainable seasonal menu.
Even though winter presents challenges when it comes to stocking produce, these winter vegetables provide you with safe and delicious options to update your restaurant’s menu to adapt to the colder season.
