Green Options

Last Wednesday, as I was riding my bicycle down Third Street to the UCSF Mission Bay Farmer’s Market, my thoughts turned to the economist Jospeh Schumpeter and his seminal book “Capitalism, Socialism and Democracy”. Streams of loud cars and trucks barreled past me on the road, some of the vehicles nearly grazing me as oblivious drivers chattered on cell phones. As I continued pedaling down the street, images of organic daikon and Schumpeter’s theory of “Creative Destruction” swirled around [...]

Winter veggies usually get short shrift, but there are many reasons to savor them. They add loads of vitamins and nutrients to our diets, do wonders for our immunity, and are wonderfully versatile. Plus, eating seasonally is eating green: as it takes us back to the old days of eating only the freshest available products, it’s a more sustainable eating model and it’s better for reducing our carbon footprints.

Here’s my guide to making the most of these five fabulous winter veggies:

1. Play Squash

I actually look forward to winter just for its squash varieties. Acorn, banana, butternut, spaghetti, delicata, hubbard, sweet dumpling, buttercup, and turban squashes—not to mention pumpkin—add a colorful and sweet accent to your plate. Plus, they are among the healthiest types of complex carbohydrates (the best kind of carbs), with high fiber, vitamin A, and vitamin C content. Roast ‘em, mash ‘em, or slow cook ‘em into a heaping bowl of soupy goodness for the perfect warm winter meal.