As the year draws to a close, December brings a generous offering of seasonal produce. These fruits and vegetables remind us that nourishment begins long before a meal reaches the table. It begins in the soil, in the hands that tend the land, and in the shared commitment to care for one another.
At The Nashville Food Project, we value the way seasonal food connects us. It honors local farmers. It strengthens our gardens. It brings fresh, healthy ingredients into our kitchens, where they become meals shared with partners across the city.
The Green Giants
Brussels sprouts, kale, and Swiss chard thrive this time of year. Brussels sprouts offer a deep, nutty flavor when roasted. Kale brings strength and color to warm salads, soups, and stews. Swiss chard, with its bright stems and tender leaves, cooks quickly and adds nourishment to any meal. These greens mirror our values of resilience and care.
Root Vegetables
Carrots, beets, and turnips grow quietly beneath the surface, storing sweetness and strength. They remind us that much of our community work happens out of sight, yet its impact is deeply felt. Carrots offer brightness, beets bring rich color, and turnips become tender when roasted.
The Sweet and Citrusy
Oranges and grapefruit reach their peak in December and bring a lift to winter days. Their brightness reflects the hospitality we aim to extend through every shared meal.
Winter Comforts
Winter squash and sweet potatoes offer warmth and steadiness. Their hearty nature mirrors the consistency our partners and neighbors rely on. These ingredients form the base of many scratch-made meals prepared in our kitchens.
