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Dining In — Recipe of the Week: Winter foods as always – but better


Potatoes, carrots, cabbage, turnips, radishes, winter squashes, apples, mushrooms, onions and lots and lots of salad greens.

Those are some of the vegetables and fruits available from local farmers at the area’s indoor winter farm markets.

While we long for warmer weather and our favorite outdoor markets, we can eat the foods our ancestors ate in winter, only better. Today’s farmers have greenhouses to grow salad greens year round and top-shelf refrigeration for apples and vegetables that have already been harvested.

Our local winter markets are the Wrightstown Farmers Market, which is open the second and fourth Saturdays of the month through April at Anchor Presbyterian Church in Wrightstown; Stockton Market, which is open year-round in Stockton, N.J.; and the Yardley Farmers Market, which is open the first and third Saturday of each month through April at Yardley Friends Meeting in Yardley.

Also open during the winter months are some local farms including Manoff Market Garden & Cidery in Solebury; Solebury Orchards in Solebury, which is open Saturdays through March; and Trauger’s Farm Market in Kintersville, which is open Mondays through Saturdays.

At the winter markets you can find more than just produce; vendors from a variety of outdoor markets are happy to move indoors to sell their pastured meats, yogurt, cheeses, eggs, breads, honey, fresh pasta, mushrooms, soups, coffees, baked goods, pickles, vinegars, fruit and nut butters, as well as meat and vegetarian prepared soups and other dishes.

Also available are dog biscuits, flowers, pottery, soaps and lotions.

Most of the outdoor markets resume operations in May, when the first crops of spring become available. In the meantime, there is still plenty to enjoy while supporting local farmers.

Warmer months are the best time to eat tomato-laden salads, when they are being freshly harvested in local fields. This time of year we can enjoy heartier winter salads like this one from

Perfect Winter Salad

¼ cup reduced-fat mayonnaise

¼ cup maple syrup

3 tablespoons white wine vinegar

2 tablespoons minced shallot

2 teaspoons sugar

½ cup canola oil

2 packages (5 ounces each) spring mix salad greens

2 medium tart apples, thinly sliced

1 cup dried cherries

1 cup pecan halves

¼ cup thinly sliced red onion

1. In a small bowl, mix first 5 ingredients; gradually whisk in oil until blended. Refrigerate, covered, until serving.

2. To serve, place remaining ingredients in a large bowl; toss with dressing.

Nutrition: 1 cup: 235 calories, 18g fat (1g saturated fat), 2mg cholesterol, 47mg sodium, 20g carbohydrate (15g sugars, 2g fiber), 2g protein.