Nov 10, 2018 4 min read

The fall and winter months are a welcomed respite from the busy schedules of spring and summer, but not necessarily from the bounty of local vegetables available March to August from Pennsylvania farmers. There are still some wonderful vegetables accessible through February, including storage crops like squash, potatoes and onions, which can last months after harvested if kept in the right conditions.

The following fall/winter vegetables can be sourced locally in Pennsylvania. All of these winter vegetables are a good source of fiber and are low in fat and cholesterol. Eating a variety will keep your palate happy and your body healthy: carrots, celeriac, parsnips, leeks, turnips, beets, cabbage, collard greens, brussel sprouts, kale, spaghetti squash, pumpkins, butternut squash, delicata squash, acorn squash, onions and potatoes.

If you’re in need of new and delicious ways to enjoy them, consider these three popular recipes from PAVeggies.org:

Broccoli, Cabbage and Cauliflower Gratin

Recipe by Michelle Lear, Altoona; Finalist – Broccoli/Cabbage/Cauliflower; 2005 Pennsylvania “Simply Delicious, Simply Nutritious” Vegetable Recipe Contest

Ingredients

1 head cauliflower – small

1 head broccoli

red cabbage – 3 to 5 leaves

1/2 cup yogurt – natural, low fat

1/4 cup cheddar cheese – grated

1 tsp. mustard

2 T breadcrumbs

salt

pepper

Directions

Break the cauliflower and broccoli into florets and chop the cabbage into bite size pieces. Cook in lightly salted boiling water for 8 to 10 minutes, or until tender. Drain well and transfer into a flameproof dish. Mix together the yogurt, grated cheese and mustard. Season with salt and pepper. Spoon over the cauliflower, broccoli and cabbage. Sprinkle the breadcrumbs over the top and place under a moderately hot broiler until golden brown. Serve hot.

Asian Pumpkin Soup

Recipe by Becky Frey, Lebanon; Co-First Place – Winter Squash/Pumpkin; 2008 Pennsylvania “Simply Delicious, Simply Nutritious” Vegetable Recipe Contest

Ingredients

4 cup pumpkin or butternut squash – cooked, pureed

29 oz. chicken broth – Swanson’s fat free, low sodium

12 oz. mango nectar (or your choice) – Goya, canned

3 T green onion (or your choice) – finely chopped

2 cloves garlic – pressed or finely chopped

2 T ginger – fresh, grated

1/3 – 1/2 cup peanut butter – reduced fat, creamy

13 1/2 oz. coconut milk – canned, “A Taste of Thai” lite brand recommended

1 T lime juice – fresh

1/2 tsp. salt (or to taste)

1/4 tsp. cayenne pepper

1 tsp. coconut extract, (optional)

cilantro

peanuts – chopped

Directions

Combine pumpkin/squash, chicken broth, onion, garlic and ginger in a saucepan. Cover and bring to a boil. Simmer for 10 minutes or until onions are tender. Whisk peanut butter, coconut milk, lime juice, salt, cayenne pepper and coconut extract into the pumpkin mixture until smooth. Heat again but do not boil. Garnish with cilantro and chopped peanuts if desired.

Spaghetti Squash Casserole

Recipe by Christina Kiesling, Bethlehem; Finalist – Winter Squash/Pumpkin; 2010 Pennsylvania “Simply Delicious, Simply Nutritious” Vegetable Recipe Contest

Ingredients

1 spaghetti squash – approx. 3 lbs.

3 broccoli stalks – florets removed

2 carrots – peeled

1 slice onion – thick slice

1 sweet pepper – red, yellow, or orange, stem and seeds removed

1 clove garlic – minced

1 c. spaghetti sauce – more or less to coat

herbs – fresh or dried, to taste

1/2 cup Italian blend cheese – shredded

2 pieces bread – toasted

1 tsp. garlic powder

Directions

Preheat oven to 350 degrees farenheit. Cut spaghetti squash in half lengthwise and remove seeds. Place cut side down on plate with a little water. Microwave on high for 11 to 13 minutes, until squash gives when pressed. Let cool slightly. Scoop out flesh with a fork and put into an 8-by-8 inch glass baking dish. Discard skin. Place broccoli stalks, carrots, onion, and pepper in food processor to grate. Stir grated veggies and garlic into squash. Stir in spaghetti sauce and herbs. Sprinkle with cheese. Crumble toast on top. Sprinkle with garlic powder, if desired. Bake for 30 minutes.

Want more? Check PAVeggies.org. The Pennsylvania Vegetable Marketing and Research Program is a statewide marketing order established by a grower referendum, governed by a grower board and funded by grower assessments. The Program’s sole purpose is to serve the vegetable growers of Pennsylvania by promoting Pennsylvania-grown vegetables and funding practical vegetable production research.