It’s too bad the humble root vegetable doesn’t have the same appeal of lush strawberries on Valentine’s Day.
February is the time of year when our fresh produce options dwindle. Alternatively, if they don’t dwindle, the price tag encourages us to consider other choices. Take strawberries, for example. Why are strawberries so closely associated with Valentine’s Day, when the berries are running $5 a pint or more in my local grocery store? If we wanted to honor that which is in season in February, we should give our loved ones a fresh bunch of collard greens. Root vegetables are another option; who wouldn’t love a hearty basketful of parsnips and turnips? Surely, your loved one could appreciate that you’re only trying to expand her culinary horizons with a crisp serving of bok choy or antioxidant-rich kale.
Alas, none of these under-utilized vegetables has the appeal of a rosy red strawberry dipped in chocolate. I’m not quite ready to shell out a premium price for winter strawberries, but I can resolve to grow these in my organic garden this year. Strawberries are one of the “dirty dozen” fruits and vegetables that have the highest pesticide residue when grown conventionally. Is there a better way to show that you care than to protect your loved ones from nerve-damaging organophosphates?
