Oregon Seasonal Fruit & Vegetables in December

Your Fresh Produce Guide

This Article is Part of our Oregon Seasonal Fruit & Veg Calendar

Oregon's diverse climate allows for a varied agricultural output, and even during the chill of December, there are several fresh produce options available for those interested in seasonal eating. Winter in Oregon brings with it a selection of hardy vegetables and storage crops that can withstand the cooler temperatures. This provides an opportunity for local consumers to enjoy fresh produce at a time when one might not expect a bounty of natural choices.

During the month of December, Oregon farmers provide an array of fruits and vegetables that are harvested during or last through the winter months. Root vegetables like beets (how long do beets last?), and leafy greens such as kale, (What wine goes well with kale?) maintain their quality during this period and are often available fresh from the farm. Greenhouses and careful cultivation practices also ensure the availability of some fresh herbs and other products beyond their traditional outdoor growing seasons.

The commitment to agricultural diversity is evident in the state's winter produce offerings. Cruciferous vegetables like Brussels sprouts and cabbages are other staples in December, thriving in the cooler weather and often sweetened by a touch of frost. These seasonal vegetables are not only a testament to Oregon's rich farming practices but also offer a sustainable choice for consumers looking to support local agriculture and enjoy produce at its peak freshness and nutritional value.

Seasonal Highlights in December

In December, Oregon's crisp weather influences the harvests, allowing certain fruits and vegetables to thrive. This is an ideal time for consumers to explore the freshest seasonal produce.

Fruit Varieties Available

Apples (how long do apples last?) and pears stand out as hallmark fruits during December in Oregon. They are known for their versatility and can be found in various types that suit both baking and fresh eating.

• Apples: Selections like Honeycrisp and Granny Smith are prominent.

• Pears: Bartlett and Anjou varieties are typically ripe for consumption.

Key Vegetables to Enjoy

Oregon's cool temperatures are conducive to producing a range of hearty vegetables that are perfect for winter meals.

• Root Vegetables: Carrots and beets have a deep, sweet flavor when harvested in the cooler months.

• Cruciferous Vegetables: Broccoli and cabbage are abundant, offering nutrition and robust flavors.

• Leafy Greens: Kale withstands cold weather, providing leafy nutrition that pairs well with seasonal dishes.

• Squash: Varieties such as butternut and acorn squash deliver a sweet, nutty essence to any dish.

• Potatoes: Hearty and versatile, they are staple ingredients in savory winter recipes.

Winter Harvest and Availability

Oregon's winter climate supports a range of hearty produce. Consumers can find fresh, locally grown vegetables that withstand the colder temperatures, providing nourishment and flavor to winter meals.

Fresh Greens

During the winter months, greens thrive in Oregon's chill, offering a fresh bounty even as the days grow shorter. Kale and spinach are robust and rich in nutrients, commonly found in the produce section from December through February. These greens are ideal for salads, soups, and as cooked sides.

• Kale: Available all winter

• Spinach: Peaks in late winter

Root Vegetables and Squash

Root vegetables and squashes are staples in the winter season. With their ability to store well, they are a common sight in markets throughout the colder months. Onions and carrots maintain their sweetness and texture, making them versatile for a variety of dishes. Winter squash, including varieties like butternut and acorn, are in season and offer a comforting flavor to warm dishes.

Winter Squash:

• Butternut: Rich, sweet, and perfect for roasting

• Acorn: Mild flavor, suitable for baking and stuffing

Root Vegetables:

• Carrots: Remain crisp, sweet; great for roasting or raw snacks

• Turnips: Earthy flavor, good for mashing or roasting

• Parsnips: Slightly sweet, excellent in soups or roasted

Understanding Oregon's Produce Calendar

In Oregon, the transition from fall to winter marks a shift in available produce. Locals and visitors alike can enjoy a variety of fruits and vegetables that are at their peak during these months.

Transition from Fall to Winter

During the crossover from fall to winter, there's a noticeable change in the produce offered by Oregon's rich agricultural land. The cooler temperatures and frost begin to phase out some of the late fall harvests while allowing for the emergence of hardier winter varieties.

Vegetables: The state sees an array of durable vegetables that can withstand the chillier weather. Root vegetables like sweet potatoes and celeriac thrive during this time, offering their earthy flavors (What wine goes well with earthy flavors?) to the seasonal palette.

What's in Season Now?

December in Oregon features a selection of produce that is well-suited for the colder months. These fruits and vegetables are typically harvested at this time:

• Fruit:

  • Apples

  • Pears

• Vegetables:

  • Beets

  • Brussels Sprouts

  • Cabbage

  • Carrots

  • Leeks

  • Onions

  • Potatoes

  • Sweet Potatoes

  • Turnips

  • Winter Squash

Highlighted are sweet potatoes, known for their versatility and nutrient-rich profile, and celeriac, a less common but flavorful root vegetable that can enhance a variety of winter dishes. Utilizing these seasonal foods ensures freshness and supports the local economy.

Shopping for December Produce

In December, shoppers in Oregon can discover a range of fresh, seasonal produce that boasts robust flavors and peak quality. Root vegetables and hearty greens dominate the offerings, reflecting the state's agricultural richness during the winter months.

Farmers Market Finds

At Oregon farmers markets, visitors will find an array of seasonal items that are hard to beat in terms of freshness and taste. Root vegetables such as beets, turnips, and carrots are staples, often still coated with a fine layer of local soil. Greens like kale and chard are also prevalent, with their leaves thick and deep in color, indicating they have been harvested at the ideal time for both flavor and nutrition. Consumers should also keep an eye out for winter squashes and brussels sprouts, which are just some of the seasonal delights available at these community hubs.

• Root Vegetables: Beets, carrots, turnips

• Greens: Kale, chard

• Winter Squash: Varied types available

• Brussels Sprouts: Look for firm and green sprouts

Selecting Quality Produce

When selecting seasonal produce in markets, consumers should assess the quality to ensure they're taking home the best items. For root vegetables, shoppers should look for firmness; the produce should feel solid and heavy for its size. The surface should be relatively smooth and free of soft spots or extensive damage. When it comes to greens, the leaves should be vibrant and not wilted, with no signs of yellowing or browning. By choosing produce with these qualities, customers are more likely to enjoy the enhanced flavor and texture that come with produce harvested in its prime season.

• Root Vegetables: Firm, heavy, few blemishes

• Greens: Vibrant, resilient leaves without wilting

Cooking with December's Harvest

In December, Oregon's harvest offers a bountiful range of fresh produce ideal for creating warming meals and preserving to capture the essence of winter's flavors.

Hearty Meals and Sides

Oregon's December crops lend themselves beautifully to hearty stews and seasonal sides. Cooking with these seasonal vegetables ensures not only peak flavor but also maximum nutritional value during the colder months. Recipes rooted in local produce bring out the best in winter’s offerings.

• Winter Squash: An ideal base for spicy soups and creamy bakes.

• Potatoes: Perfect for a comforting mash or roasted to golden perfection as a side.

• Beets: Earthy and sweet, great for vibrant salads or pureed into a rich soup.

• Cabbage: Sautéed or stewed, it pairs well with smoked meats (What wine goes well with smoked meats?) and adds substance to vegetarian dishes (What wine goes well with vegetarian dishes?).

• Kale: A robust green that holds up well in slow-cooked soups and stews.

Preserving the Flavors of Winter

Preserving enables a taste of December to linger well into the following months. Recipes for canning and pickling are abundant and allow chefs to hold onto the harvest.

• Root Vegetables: Can be pickled or stored in a cool, dark place to extend their shelf-life.

• Brussels Sprouts: Consider pickling or fermenting for a tangy twist.

• Apples and Pears: Can be canned as sauces or jams.

• Winter Greens: Kale and chard can be blanched and frozen for later use.

By choosing seasonal crops and employing various cooking and preserving techniques, one can fully embrace the richness of Oregon's December harvest.

Benefits of Eating Seasonally

Eating seasonally provides tangible benefits, ranging from an improvement in the nutrient intake to reducing environmental impact. Consumers are equipped with fresher options that often taste sweeter and more flavorful, reinforcing a healthy eating pattern.

Nutritional Advantages

In-season fruits and vegetables are typically harvested at their peak, offering superior flavor and nutrition. Sweetness is a hallmark of ripe, seasonal produce, indicating a natural point of readiness for consumption. Such produce often contains higher levels of antioxidants, vitamins, and minerals, contributing to a healthier diet. A table highlighting December offerings in Oregon illustrates the point.

In-Season Produce Key Nutrients Beets Fiber, Folate Brussels Sprouts Vitamins C and K, Fiber Cabbage Vitamins C and K

Eating these nutrient-rich foods when they are fresh means that one is likely to gain the maximum nutritional value from them.

Environmental Impact

Seasonal eating supports local farming and reduces the overall environmental footprint. When produce is in season locally, the journey from farm to table is shorter, resulting in fewer greenhouse gas emissions and lower energy consumption. Environmentally, it lessens the demand for out-of-season produce, which can require significant resources for transportation and storage. By choosing seasonal, local foods, individuals can contribute to more sustainable food systems and support the health of the planet.

Oregon's Agriculture and Climate

Oregon's diverse climate and varied landscapes offer a rich tapestry for agricultural pursuits, fostering a robust growing season and regional specialties in produce.

Growing Season Factors

Oregon's growing season is influenced by multiple climatic factors. The state experiences a range of weather patterns due to its geographical diversity from the Pacific Ocean to the Cascade Range. Winters are typically wet, while summers can vary from cool on the coast to warm in the inland valleys. The Coastal regions benefit from a moderate climate that extends the growing season, whereas the Eastern plains face more extremes, limiting season length.

• Coastal Region: Mild temperatures with extended growing periods.

• Inland Valleys: Warmer summers, with some areas requiring irrigation.

• Eastern Oregon: Shorter growing seasons, colder winters.

The length and productivity of Oregon's growing season are also heavily reliant on the state's water supply. Snowmelt from the Cascades is a critical water source for irrigation, especially in the drier eastern regions where precipitation is scarcer.

Regional Produce Variations

Agriculture in Oregon boasts a diversity of crops, with certain areas specializing in particular fruits and vegetables that thrive in their specific climates. December's seasonal offerings are less varied due to colder temperatures, yet certain produce persists.

• Willamette Valley: Known for its fertile soils, it supports a variety of crops into the winter months.

  • Brussels Sprouts: September through January

  • Cabbage: June through February

• Rogue Valley: Warmer microclimates allow for a different array of winter produce.

• Eastern Oregon: Characterized by its high altitude and colder climate, making it less conducive for winter crop production.

Regional specialties are shaped by these microclimates, with various tree fruits, berries, and vegetables thriving in the varying conditions across the state. This regional variance ensures that even in the colder months, some areas of Oregon continue to harvest crops that can withstand the chill.

Conclusion

In December, Oregon's agricultural abundance continues to offer a rich tapestry of seasonal produce. This winter month provides consumers with a variety of fruits and vegetables that are not only flavorful but also nutritionally beneficial.

For fruit enthusiasts, apples remain a staple with their crisp texture and versatility. Root vegetables like beets serve as a hearty and earthy component to meals, while robust Brussels sprouts offer a nutty flavor perfect for roasting. Hearty greens like cabbage thrive in the colder weather, bringing color and nutrients to the winter table.

Oregonians take pride in their local produce, affirming the confidence placed in their farmlands. Consuming seasonal produce ensures freshness, supports the local economy, and reduces environmental impact by minimizing transportation and storage.

Fruits and Vegetables Available in Oregon in December:

• Fruits: Apples

• Vegetables: Beets, Brussels sprouts, Cabbage

Opting for seasonal produce from Oregon in December not only nourishes the body but also contributes to a sustainable food culture. It encourages a connection to the seasonal rhythms and the unique flavors that each month brings.