According to Taste of Home and their breakdown of state-by-state seasonal produce for the months from December through February, my native state, Montana, is listed simply as: Dormant. This is not surprising, as not much but snow grows and accumulates from November though April. This year, however, is my second winter spent away from Montana in the sunny state of California, and I’m embracing a growing season that lists no less than 60 seasonal produce options for December. 60! Zero to 60 in just a year and a half… not bad.

Sadly, I’ve come to realize more often than not that that so many aren’t taking advantage of this at all. So, that said, I’d like to send out a challenge to my neighbors here, if you are not getting out to the local farmers markets this winter just because the temps are dipping down to the 60s, you should be. You truly have no idea what an incredible blessing it is to have freshly picked produce available at your fingertips all year round. Even now, this spectacular week of December, if you haven’t hit your local farmers market, you’re missing out on everything from fresh apples, pears, squash, broccoli, turnips, oranges, and quite possibly the most amazing tangerines you’ve ever tasted. In fact, if you don’t know where to go, I’ll make it even easier for you: head on over to Farmer Net for a list of southern California farmers markets.

In the spirit of the holidays, and to perhaps give you double the reason to find a market to support, I also thought it would be fun to give some ideas for your Christmas foods and a couple of my top recipes that I’ll certainly be trying out using some of our seasonal produce here. You too, can spice up your holiday season this year with fresh produce that can’t be beat, just see what’s in season where you are and go from there! 

Christmas Eve Appetizers

• Roasted Brussels sprouts
• Toasted walnuts
• Freshly made salsa & pita chips
• Citrus fruit displays with a fruity whip cream dip (grapefruit, tangerines, oranges, mandarins)

Christmas Eve Dinner

• Leek Kale Soup
• Potato Leek Soup
• Roasted Vegetable Pot Pie (rutabaga, parsnip, carrot, etc.)
• Roasted vegetable stew

Christmas Morning Brunch

Orange Rolls

Courtesy of my Mother – these are quite possibly the best thing I’ve ever tasted

Source: thesisterscafe.com via Dawn on Pinterest.

• 1 pkg. dry yeast
• 1/4 cup warm water
• 1 cup warm milk
• 1/2 cup sugar
• 1/2 cup butter or margarine, softened
• 1 tsp salt
• 2 eggs
• 1/4 cup orange juice
• 2 TB grated orange peel
• 5 1/4 to 5 3/4 cups all purpose flour
• 2 TB butter or margarine, melted
• 1/2 cup sugar

Dissolve yeast in water.  Add the milk, sugar, butter, salt, eggs, orange juice and peel and about 3 cups flour.  Beat until smooth.  Add enough of the remaining flour to form a soft dough.  Knead until smooth and elastic.  Place in a greased bowl, turn to grease top, and cover.  Let rise until doubled.  Punch down and roll into a rectangle 36″ x 12-14″.  Brush with melted butter and sprinkle with sugar.  Roll up like cinnamon rolls and cut into 18 pieces about 2″ thick.  Place in two greased 9″ x 9″ square pans, cover, and let rise till doubled.  Bake at 375 till golden brown.  Let cool partly or completely and frost with Orange Frosting.

Frosting 

• 1/4 cup butter (no substitutes)
• 2 TB orange juice concentrate (do not add any water)
• Powdered sugar (as much as needed)

Melt butter, add juice concentrate and stir together.  Add powdered sugar until you have the spreading consistency you want.  It will thicken as it cools so spread it right away on the rolls. These unfrosted rolls freeze well.  Thaw when ready to use, make the frosting, eat and enjoy!

Christmas Dinner Dessert

Poached Organic Christmas Pears in Port Wine Sauce

Courtesy of Organic Authority

Source: google.ca via Elizabeth on Pinterest

• 1 orange, zested and juiced
• 1 lemon, zested and juiced
• 3 cups port
• 2/3 cup sugar
• 2 cinnamon sticks
• 8 Bosc pears
• 1 cup chilled whipping cream
• 2 tablespoons orange liquor or cognac
• 1 tablespoon organic powdered sugar

1. Simmer orange, lemon juice, zest, port, sugar and cinnamon sticks in a heavy large pot until sugar just begins to dissolve.
2. Peel pears with a vegetable peeler or paring knife, leaving stems intact. Cut off a thin slice off the bottom of each pear so the pears can stand upright.
3. Place pears on their sides in the large sauce pan with the port wine sauce and cover and simmer until just tender (30 min.)  Transfer to a dish and allow to cool.
4. Reduce remaining sauce to about 1/2 cup (about 6-8 minutes). Strain into a separate bowl and let cool.  Cover and refrigerate sauce and pears for at least 2 hours and up to 2 days.
5. When you are ready to make the whipping cream chill a large, stainless steel, mixing bowl in the freezer for 10 minutes. Beat cream in bowl until soft peaks form. Add liquor or cognac and sugar and beat until stiff peaks form.
6. When ready to serve, bring pears to room temperature and reheat sauce. Transfer pears to an upright position on individual serving plates or on one large cake platter. Spoon port sauce over pears and serve with a spoonful of whipped cream and sprig of mint for color.

**Remember to use as many organic ingredients as possible for optimal flavor and health benefits.

***

Freelancer Tara Alley is a Montana native who now works and lives in southern California.  She writes full time for Air & Water and branches out into sustainable and local foodie topics every chance she gets.