Here’s our top 5 winter superfoods to pick up at our Farmers’ Markets this winter season

Citrus Fruits

There are so many delicious winter citrus fruits on sale at our fruits and vegetables stallholders throughout the season, from tangelos to blood oranges, ruby grapefruit, lemons, limes and mandarins.

Loading up on citrus during the winter months is a fantastic way to keep your immune system strong and your energy levels high. Citrus fruits are bursting with Vitamin C, which helps the body to produce collagen, which aids in building strong and healthy body tissues. Not to mention, citrus fruits are also rich in thiamin and folate.

Top Tip: Try adding blended orange flesh to your morning smoothie or juice, elevate your winter salad by tossing in a few slices of grapefruit, or start adding freshly squeezed lemon to your afternoon tea or a cup of warm water.

Garlic

When colds and flu are running rampant around you, we’d suggest reaching for the garlic.

This natural antibiotic offers an immune system boost,  which are converted into allicin when garlic is chopped, sliced or crushed. It is because of this that many people believe that eating raw garlic can protect against cough, fever and cold illnesses.

If the raw way isn’t quite for you, try adding garlic in hummus, pesto, pasta, sauces, warming soups, stir-fries and to your roasted vegetables.

Brussels Sprouts

Whether you’re a sprout sceptic or a big Brussels fan, there’s plenty of reasons to eat more Brussels sprouts this winter.

This nutrient dense super veg contains more than a whopping 100 percent of the recommended daily intake of vitamins C and K, and is a fantastic source of fibre, vitamin B6, folate, manganese, and iron – we say that’s pretty impressive!

Mix up your sprout game this winter and try these little greens wrapped in bacon, skewered on the BBQ, in a salad or added to your favourite pasta dish.

Crispy roasted Brussels sprouts don’t need much embellishment—they’re good with just olive oil, salt, and pepper—but a splash of balsamic vinegar and drizzle of honey or maple syrup take them up a notch. The vinegar adds a welcome zing while the honey balances the Brussels sprouts’ bitterness. When selecting Brussels sprouts, look for firm, bright green heads with tightly packed leaves. If you have your pick between large or small Brussels sprouts, go with the larger ones. While smaller sprouts are a bit sweeter and more tender, they cook too quickly and therefore won’t brown as nicely.

Ginger

Used for centuries to improve digestion, soothe upset stomachs, and boost immunity, eating ginger is one of the best natural ways to fight off or recover from the many illnesses that circulate during the winter months.

A little ginger does go a long way, so don’t be afraid to add some to your afternoon tea or weeknight stir fries for an incredible flavour hit.

Winter Squash/Pumpkins

Did you know that winter pumpkin is full of fibre, magnesium, beta carotene, and vitamins C and B6? Not to mention, eating it may help decrease your blood pressure and cholesterol, and can leave your skin looking radiant all season long – we’re sold!

Just one serving of butternut pumpkin has 35 percent of the recommended daily amount of Vitamin C.

But the good news doesn’t end there – they’re super easy to cook with! Simply dice, season, and roast for a flavour-packed side, enjoy halved and stuffed with wild rice, or blend the roasted pumpkins to create a base for creamy soup – delicious.