I learned at an early age how to can, preserve, blanche and freeze winter vegetables. In the summer we visited my father’s parents in Arkansas, we picked berries, watermelon, and summer vegetables. Growing up, we lived next door to my mother’s parents. in Ohio. My Mother’s Father was from North Carolina, no need to say, he grew a garden. As kids we would pull our wagon to the garden, pick produce, and pull it home. It was a one block trip.

My Grandmother, Mother, and Great Aunt would be ready to start the winter storage process, my sisters and I were right there, and not necessarily because we wanted to be. For many years now I have thanked my mother for insisting I be. Funny thing is, I enjoy growing and preserving today and assured nothing is genetically modified.

Sweet potatoes, yum yum, are delicious roasted or baked in the microwave or oven and drizzled with maple syrup. I have also cut them into french fries and baked or fried them. I will share with you a one sheet pan oven roast which includes sweet potatoes and beets in a few weeks. Sweet potatoes are not only delicious but rich in vitamin A, vitamin C, vitamin E, and a little plant-based iron.

Carrots are said to be good for your eyes, but they also are a great source of fiber, vitamin K1, beta carotene, potassium, and antioxidants that help maintain your health. Carrots are colorful, they can be orange, white, purple, or a variety of colors in between. Try the baby carrots as a snack with a dip. The slightly sweet flavor satisfies my sweet tooth. Add carrots to soups, stews, one pan bakes or as a snack.

Last year I grew greens in my garden that I harvested, blanched, and froze so I could enjoy them this winter. Collard greens produce until the first frost, but are perennials, so don’t dig them up. Greens can be boiled, steamed, lightly fried, or used in soups and stews. They contain health boosting antioxidants, like beta carotene, that protects your skin and helps lower risk factors of diabetes. B vitamins, including thiamine (B1), niacin (B3), and pyridoxine (B6), are loaded in greens, making them a defender against diseases.

One of the staples in my home is spinach, I use it in salads, omelets, on wraps, and when it starts to go downhill, I make smoothies. It is delicious sauteed as a side dish, thrown in a soup, or egg scramble. This versatile vegetable is not only a great source of fiber, but also packed with vitamins and minerals. Get your daily source of vitamin A, vitamin C, vitamin E, vitamin K1, vitamin B9, iron, calcium, potassium, and magnesium.

Cruciferous vegetables that include cabbage, broccoli, cauliflower, and brussels sprouts, are winter veggies and most nutritious this time of year. These vegetables can be cut, baked or used in soups, stews, and roasted. They are very high in vitamin K, and vitamin C. One cup of cauliflower has 100% of your daily need for vitamin C. This group of vegetables also has small amounts of calcium and iron.

Pumpkins, butternut squash, spaghetti squash, acorn squash, and other squash varieties are classified as winter squash. These vegetables take some time to prepare because they need to be cut open, deseeded, chopped, and then cooked. They are scrumptious roasted, in casseroles, stews, and soups. Just cutting them in half, drizzling with some olive oil and kosher salt, and other seasoning of your choice, produces an exotic flavor when thrown in the oven and browned. Winter squash contains carotenoids, vitamin A, and vitamin C.

Broccoli is another versatile vegetable that may be used in a variety of ways. One cup of raw broccoli provides a day’s worth of vitamin C, essential to your immune system because it helps stimulate antibodies to form. Vitamin A, and plant-based iron is also found in broccoli. I enjoy broccoli steamed bit it can be used in stir-fry’s, stews, soups, roasted, and boiled.

Those of you that follow me, I will be posting more slow cooker, and crock pot recipes in the months to come. Tis the season!

Until next time.

Peace. Love, and Blessings❤💖