If the cold-weather root vegetable parade is getting you down, remember that it’s not just turnips, parsnips and rutabaga that are in season right now. Winter is when citrus fruits in all their sweet and tart glory are at their peak.
The globalization of our food supply (and the year-round availability of orange juice and citrus) makes it easy to forget that citrus is a seasonal fruit, and that season is winter to early spring. This is when citrus fruits are cheapest and juiciest, and taste the best.
Of course, citrus will only be local if you live in a warm climate. But even if you aren’t basking in the warmth somewhere and your citrus has traveled from Florida or California, it’s still the freshest, brightest fruit you can eat in the winter.
Clementines are my favorite peel-and-eat citrus. Plus, piled high in a bowl, they make a fetching festive centerpiece. For cooking I love lemons, which lend themselves to sweet and savory foods with equal ease.
So when winter gives you lemons, make lemon squares, lemon vinaigrette, lemon-garlic chicken and so on and so on.