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12 delicious organic winter vegetables and how to cook them
Chase away the chill with the full flavour and healthy boost of organic winter vegetables
The ever-increasing range of organic winter vegetables now available, both imported and home-grown, means that it has never been easier to choose organic, whatever the season.
Celery
Chinese leaves
Dark greens
Leeks
Mushrooms
Potatoes
Pre-prepared vegetables
Sprouting seeds
Squashes
Watercress
Winter roots
Winter salads
Celery
Organic celery has good flavour and a loud crunch. It is perfect for crudités and is one of the best vegetables for adding flavour to casseroles and salads. Widely grown in the UK, it is also imported from Spain and Israel. British home-grown organic is best, especially the deep-green varieties, which have superb flavour, although the outside stalks may be tougher. Celery stores well for up to two weeks in the refrigerator.
Cook’s tip. Use the outside leaves and stalks for juicing, or in soups and stocks. Scatter the tender inner leaves, finely chopped, over salads and pork dishes.
Chinese leaves
Box schemes often contain a mixed assortment of peppery Chinese leafy vegetables such as mizuna, pak choi, mustard, komatsuna, and chrysanthemum greens. Examine the leaves and use as soon as possible. Small, tender leaves are good for salads; otherwise, shred and stir-fry for a couple of minutes with ginger, garlic and soy sauce, or with a sweet-and-sour Chinese sauce.
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