INITIAL DISCLAIMER
There is no underlying obligation in this article: we can decide to buy what we want. Although it happens to read otherwise, following seasonality in winter is no guarantee of a more ethical or sustainable choice. Sustainability is a complex topic that requires consideration of several factors, of which this is only one.
The purpose of this article on typical winter products is another: the pleasure of rediscovering the rhythms of the earth, regaining an awareness in many cases forgotten. In the age of supermarkets selling everything and all year round, starting to pay attention to seasonality has something inherently beautiful about it. Listening to it and following its pace teaches us how to feel closer to nature.
January comes with its winter fierceness, dragging December‘s bitter cold. The atmosphere is crisp, the frost cloaks landscapes, roofs, bare trees in white. Silence, in the woods, communicates the calm anticipation of awakening. In homes, the warmth of blankets becomes a precious refuge, a cuddle to share with books, affections, movies and TV series. Forest colors have been popping up on the market streets for the past few months, dyeing fruits and vegetables green, white, purple and orange. They embody the hardiness of winter.
Winter fruits and vegetables
Winter has its protagonists just like summer in terms of fruits and vegetables. Let’s see them now
VEGETABLE
The Cruciferae family, or Brassicaceae, fills the fruit and vegetable counters with the most diverse forms: the round, compact Brussels sprouts, the clumps of kale, the thickets of broccoli. They are all from the same family, named after a characteristic they all share: the flower their plant produces is… cross-shaped! Hence the name cruciferous. The list of this merry family is long and very colorful, let’s see it in detail.
- Broccoli
- Brussels broccolini
- Cauliflowers
- Roman cabbage
- Cabbage
- Chinese cabbage
- Red cabbage
- Black cabbage
- Turnip greens
- Watercress
- Pak Choi
- Turnips
- Rapanelli
- Arugula
- Savoy cabbage
Although the predominant color is undoubtedly green, in its entire palette ranging from the darkest kale to white cauliflower, there are some exceptions. One is red cabbage, which, thanks to the presence of molecules called anthocyanins, is tinged with a dark purple hue. But it didn’t end there!
CURIOSITY
The cruciferous family is indeed large and numerous, and has some unsuspected members. They are a bit like distant cousins, the ones that to look at them you wonder “but whose children are these?!” and yet–they are related. I’m talking about horseradish, mustard, and … wasabi, the root of Japanese origin that is used to flavor (not only) sushi and imparts a fresh spiciness!
As much as crucifers are predominant in the winter scenario, they are certainly not the only ones to withstand the barbaric cold of this season. Staying in the leafy vegetable category, we find chard and spinach, but also different types of chicory: the genus Cichorium encompasses several vegetables typical of specific areas of Italy. Such as “Roman” puntarelle, or Witloof or Belgian endive, but also endive scarola and curly endive, which are widely used in the South. Less well known, however, is white Milan chicory, which has a tender, white heart and outer leaves perfect for use as wrappers for roulades. Then there is catalogna, of which there are dozens of varieties differing in size, leaf shape, and growing cycle, which can be early or late.
Of early or late date there is also another very well-known winter vegetable: radicchio! Like chicory, it belongs to the Asteraceae family, and there are many varieties, more and less bitter. Also root vegetables: beets, carrots, parsnips, Jerusalem artichokes, and potatoes. The pumpkins, although they are no longer harvested now, are well preserved and we can still find them for a few months.
We close the ranks with fennel, delicious in salads with oranges but also baked au gratin, and leeks and onions, a perfect base for hot soups but also delicious on their own, baked with oil, salt and pepper. Interestingly, some of these commodities are historically more typical in the south while others are in the north, but in recent years culinary traditions have become commonplace and it is now commonplace to find turnip greens – for example – even in Milan!
FRUIT
There is no doubt that citrus fruits reign supreme this season. At the phylogenetic level, there are three so-called ‘ancestral’ citrus fruits: citron, pomelo and tangerine. You expected there to be lemon, too, huh? But no. From these, through hybridization, comes the extraordinary biodiversity we know. It is indicated that there are 156 different species of citrus fruits, and there are each several varieties. Not only hybridization, but also a mix of natural mutations and genetic improvement works by humans have contributed to greatly expanding the number of citrus varieties. It is already enough for us to name the best-known species: citron, sweet and bitter orange, mandarin, clementine, lemon, grapefruit, pink grapefruit, pomelo, bergamot, and chinotto.
Winter fish and seafood
It is advisable and responsible for consumers to respect the seasons of the sea and give time for fish to repopulate the waters. Seasonal fish, therefore, are those that are not in spawning stage at that time. Eating these species allows the others to grow in the meantime! The method of fishing should also be taken into consideration. This is a long and complex discussion that we won’t be able to cover here, but in principle I can tell you something: read labels, avoid trawling and, if you can, favor pole fishing. Then if you want to buy only seafood caught in the Mediterranean Sea, remember the number that indicates its origin: it is number 37! Below is a list of fish that are in season in winter:
- Anchovy
- Squid and squid
- Mullet
- Grouper
- Snapper
- Hake
- Pagro
- Corncob or Cob
- St. Peter’s Fishing
- Amberjack
- Rumble
- Sarago
- Sardine
- Redfish
- Sepia
- Mackerel
- Sole
- Sea bass
- Mullet
From February, shrimp, bluefin tuna and clams also arrive.
THE TIP: There are likely to be varieties of fish in this list that you have never heard of. Guess what it can mean? They are less known, therefore less fished, therefore — that’s right, less exploited in our seas. Try to buy at least one new one, getting advice from search engines on how to prepare it!
Our journey into winter products ends here, but we will see you again in March/April for the seasonality of spring!
