Everything's Organic at the Dinner Table
Winter Menu - available December 30 thru March 25
The seasons change and so does our food - So what will you see in dishes on the Winter menu?
Oranges are at their peak between December and April. Fennel season lasts from mid-fall to early spring. Pumpkins begin to ripen in September. Because they store well, pumpkins are available all through the fall and winter. Pears are available year-round in many markets, though their peak season begins in late summer and lasts through January. Apple-picking season begins in late August or early September and lasts through November, because apples hold well, they are available throughout winter. Kale turns sweeter in cold weather, so it’s at its best from mid-fall through early spring. The peak season for collard greens is November through April. Grapefruit growing season lasts from October through May. Radicchio’s peak season lasts from January to April. Popular for centuries in Spain and Italy, blood oranges are now being cultivated in the United States. Look for blood oranges from November through May. Mustard greens are at their peak from January through April. The banana’s peak season is January through April. ‘Eureka’ and ‘Lisbon’ lemons are available year-round, however in the cold depths of winter, a nice citrus burst is the perfect thing to give us a bit of sunshine for the day. As with lemons, Persian limes (the most widely available limes in the United States) are available year-round, but are wonderful sunshine treats in the winter. Leeks are available year-round, but are best in the fall and winter. Cauliflower season begins in October and extends through April. Beets are easy to find from late spring on through winter, because they store well.