Nelly Kress and her winter wonderland

I often notice that my patients are not only interested in a healthy and well-balanced diet, they also take pride in knowing where their food comes from. Many of my patients buy mostly seasonal and local organic products. But while in summer, we can choose from a large amount of local fruit and vegetable varieties, the situation is a bit different during the winter period.

What many people don’t know is that local fruits and vegetables are harvested, even during the winter months, where we can still get our necessary nutrients. Local goods often have much more nutrients than fruits and vegetables that are transported here from the other side of the world. These exotic fruits are often harvested while premature, having not yet reached their full vitamin potential. Long travels also result in many products losing their nutrients. It is recommended to consume products as fresh and local as possible. During the winter season many vegetable varieties that are freshly picked from the fields or delivered from local storage spaces can provide all necessary nutrients.

Vegetables that are harvested in late fall and winter are, for example, cabbage varieties, broccoli and leek. A large amount of vegetables, like potatoes, onions, pumpkins, carrots, beetroots and red and white cabbage, can be easily stored for long periods of time. After all, the winter season calls for soups, roasts and stews. Winter salads can also accompany your menu. Lamb’s lettuce and chicory are local salads available in winter as well. Kale has become a very popular vegetable, especially in the USA, where it is not only cooked but also used for fresh salads and smoothies.