With the holiday season upon us, you might—or might not—be grateful for the chill in the air, the fallen leaves, the cozy winter evenings ahead. Maybe you’re already missing the cherries and sweet corn, tomatoes and cucumbers, from the bountiful Michigan summer.

But as a visit to the Oakland County Farmers Market illustrated, there’s plenty of local produce to give thanks for when the snow is falling.

Visiting the Oakland County Farmers Market

On a recent November day, Brian Penzien of Penzien’s Produce, a family-owned and operated farm located in Imlay City, sold carrots and onions as he chatted up customers at the Oakland County Farmers Market. He described how his farm harvests crops in the fall, then stores them at 40 degrees Fahrenheit until it’s time to transport them to market.

All winter he sells an abundance of crops at the Oakland County Farmers Market. In addition to onions and carrots, he offers cabbage, hard squash, black radishes, watermelon radishes, beets and turnips throughout the winter. As the farmer in the next stall handed a customer a half-peck of seasonal apples, Penzien talked about the benefits of eating locally and in-season.

“Produce is freshest when you get it close to you,” Penzien said. “You also get the most nutrition when you’re eating in season.”

Eating Fresh When Snow Falls

MSU Extension nutrition educators agree, noting that fruits and vegetables are generally more nutritious when “in season.” Moreover, they taste better.  

A key to eating fresh all winter long is to learn what fruits and vegetables are in season. Some produce, like mushrooms, sprouts and microgreens, can be grown all winter long under the right conditions, according to MSU Extension educators. Other vegetables including onions, radishes, winter squash, and many leafy green vegetables like spinach, kale and arugula have an extended growing season.

Look for local varieties at your favorite grocery store or visit the Oakland County Farmer’s Market for in-season, local produce. It’s also possible in winter to find great deals on southern fruit at the grocery store because these fruits are in season out-of-state. Look for brightly colored berries and citrus fruits, like raspberries, blueberries, blackberries, lemons, grapefruit and oranges. These fruits pack nourishing doses of Vitamins A and C, as well as antioxidants.

A group of vendors will continue to provide produce at Oakland County Farmers Market throughout the fall and winter months. To eat fresh all season long, check out these stands:

Tim the Tomato Man
Medley Greenhouses
Penzien’s Produce
Wolfe Farms
Clarkston Farm
Brookwood Fruit Farm
Fraley Four Seasons
Irene Goike

Oakland County Farmers Market
2350 Pontiac Lake Road, Waterford
248-858-5495

Fall Hours
7 a.m. – 1:30 p.m.
Tuesday, Thursday and Saturday through the end of December

Winter Hours
7 a.m. – 1:30 p.m.
Saturday only

Using Seasonal Produce

Unsure what to do with winter vegetables? Many of them, such as carrots and broccoli, can be sliced and added to stir-fries. Rutabaga, sweet potatoes, squash and turnips can be mashed and served as a side dish. 

For a simple but delicious recipe that makes a warm, winter dish, check out our Easy Apple Butternut Squash Soup.

Easy Apple Butternut Squash Soup

This Apple Butternut Squash Soup is perfect for cold weather. Creamy and loaded with fall flavor, it’s easy to make, requiring only five ingredients. It’s completely oil-free and gluten-free and perfect for your fall or winter holiday table.

Author: Shane Martin. Prep Time: 10 minutes Cook Time 20 minutes Total Time: 30 minutes Yield: 8 servings

Ingredients

• 1 butternut squash (approximately 4 cups), peeled and diced
• 2 apples, peeled and chopped
• 1 onion, chopped
• 3 cups low-sodium vegetable broth
• 1 teaspoon ground cinnamon
• Salt and pepper to taste

Instructions

1. Prep Your Ingredients: Start by peeling and dicing the butternut squash, chopping the apples and onion, and gathering your vegetable broth, ground cinnamon, salt and pepper.
2. Simmer to Perfection: In a large pot, combine: diced butternut squash, chopped apples and onions, along with vegetable broth. Bring the mixture to a gentle simmer over medium heat. Cover the pot and cook for about 20 – 25 minutes or until the squash and apples are tender and easily pierced with a fork.
3. Season to Taste: Once the butternut squash and apples are soft, it’s time to add some seasoning. Stir in the ground cinnamon and season with salt and pepper to taste.
4. Blend Until Smooth: Using an immersion blender, carefully blend the mixture until it becomes velvety smooth. Be careful when blending hot liquids because they can spatter.
5. Adjust Consistency: If you prefer a thinner soup, add more vegetable broth to achieve your desired consistency.
6. Serve and Enjoy: Ladle the creamy Apple Butternut Squash Soup into bowls and garnish with a sprinkle of cinnamon or a few apple slices if you feel like being fancy.

Nutrition
Serving Size: 1 (of 8) Calories: 75 Sugar 7.6 g Sodium 53.3 mg Fat: 0.2 g Carbohydrates: 19.2 g Fiber: 3.6 g Protein 1.2 g Cholesterol: 0 mg

Though market products are available as growing conditions permit and supplies last and, visitors are encouraged to check out the market’s Facebook page for weekly updates from Market Manager Brad Wethy. There you’ll see new seasonal items and upcoming events. You can also reference the handy seasonal produce guide available online on the Oakland County Farmers Market web page.

Entry to the Oakland County Farmers Market is always free. For more information, visit OaklandCountyParks.com.

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