winter market
 
The days are getting longer, the cherry blossoms are already starting to bloom and the warmer temperatures are clear indicators that spring is here.  However, a walk through my local farmer's market suggests otherwise. While I'd love to be digging into those baby radishes, pea shoots, asparagus and other springy delights, the farmer's market seems to be stuck in a rut. Carrots, chard, kale, onions, winter squash, cabbage, and leeks suggest that winter vegetables will be around for a few more weeks at least. Ho hum, right? Not so! Take a peek at three of my fave winter vegetable, get inspired, and share a few of your own.
 
Cabbage
Seriously, I don't get all frowny-faced looks when someone mentions cabbage. Maybe it's because I'm half Eastern European and cabbage courses through my peasant veins, but man, I love the stuff. It's versatile, it's cheap, it's got crunch!
 
photo by cheese & chocolate
 
Check out this very spring-like meal from Cheese and Chocolate - roasted salmon with cabbage and bacon. Morgan uses savoy cabbage, which she says is "milder than your average cabbage, slightly sweet and very tender." Sounds good to me!
 
Kale
Nothin' wrong with kale, right? In fact, it seems to be going through a foodie renaissance. And maybe you've eaten kale for breakfast, chopped it up into a salad, or mixed it up with tahini and called it dinner. But have you had kale chips? 
 
photo by white on rice couple
 
Seriously, kale chips are the best thing for your midnight salty cravings. Crispy and delicious but do turn your head and think of cupcakes while they roast, because they do have a certain reek. This recipe for spicy smoky kale chips from White on Rice Couple adds some spice to the mix for some guilt-free snacking. 
 
Carrots
I recently have been going carrot crazy. In the past couple of weeks, I've made a vegan carrot soup and a french style salad  that came by way of Orangette. But my most recent stand-out has been the humble braised carrot. Spiced with earthy cumin seeds and fragrant with orange juice, these carrots are rustic and homey and are the perfect thing to cozy up to. Here's my recipe: 
 
braised carrots
 
Braised carrots with cumin, orange juice, and honey
1 tablespoon butter
4 large carrots, cut into sticks or coins (your call)
juice & zest of 1 orange
1/2 teaspoon cumin seeds
good pinch of kosher salt & a hammering of black pepper
1/2 teaspoon honey
 
Melt the butter in a medium sized saucepan and add in the orange juice, zest, cumin seeds, salt, and pepper, and stir so everything gets coated. Add in enough water to just cover the carrots. Bring to a boil and then simmer with the lid on. When the carrots are tender and the liquid is almost gone, add in the honey. Stir and adjust seasonings if necessary.

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