Red and green curly kale are nutrient-dense winter greens rich in vitamins and antioxidants. Learn their health benefits, when they’re in season, and simple ways to prepare and store them.

Swiss chard is a tender leafy green that brings color, freshness, and quiet nourishment to seasonal meals. With its softly crinkled leaves and jewel-toned stems, Swiss chard has a mild, slightly earthy flavor that cooks down quickly and easily.

On our small organic farm, Swiss chard is one of those vegetables that asks very little. It grows reliably, harvests generously, and transforms with just a bit of heat. It’s the kind of green that becomes silky and soft, offering nourishment without heaviness.

Napa cabbage reminds us that nourishment doesn’t have to be intense to be meaningful. It grows best when the weather is cool, develops slowly, and offers its benefits without demanding much in return.

Eating seasonally is less about rules and more about listening. To the land. To the body. To the pace that feels sustainable. In the cooler months, napa cabbage offers a soft kind of support, one that meets us where we are and asks us to slow down just enough to notice.

Watermelon radish and purple daikon are vibrant root vegetables that thrive in cooler seasons, offering crisp texture and gentle digestive support. Though they grow quietly beneath the soil, they bring color, balance, and nourishment to winter and early spring meals. In this post, we explore their health benefits, seasonality, simple ways to prepare them, and why these humble roots fit naturally into seasonal, slow living.

Collard greens are a slow-growing, cold-loving green that offer deep nourishment when the seasons ask us to slow down. Rich in vitamins, minerals, and fiber, collards support immunity, digestion, and steady energy through fall and winter. On our small organic farm, they’re a reminder that simple, time-tested foods often offer the greatest nourishment.

I was watching a slow movie and throughout the movie, the main character is cooking a lot of simple, but amazingly delicious-looking foods from the land and one of the things she made was dough soup. This inspired me to come up with my own creation, to use up some of our fresh winter veggies from the greenhouse, and cozy up to a warm bowl of soup.