Here’s our final installment of seasonal fruits and vegetables. We began this series with spring produce, then summer produce, then fall produce.

With the winter season, our “year of produce” is complete. But don’t think of winter produce as bleak and limited. It’s time to revel in different types of citrus, try new fruits and winter squash varieties, and take a look at recipes for items you rarely buy: cherimoya and chestnuts, cardoons and collards.

Then, look online for interesting ways to prepare them.

If your main food market doesn’t have some of the more specialized items, check international markets that focus on Chinese, Indian, Latin American and other specialties. You can also check online purveyors like Melissas.com.

The list was created by the Produce for Better Health Foundation. Take a look at their website, FruitsAndVeggiesMoreMatters.org, for tips on better meal planning with fresh produce.

A final tip: Know where your produce comes from. While some imported produce is excellent, others are picked too early and have a long ocean voyage. If you buy something that’s lacking flavor, speak with the produce manager and get recommendations.

WINTER FRUITS

When was the last time you had a persimmon? Persimmons can be eaten as hand fruit, made into tarts and sorbet, baked into muffins, sliced into salads, turned into mousse and more. Photo courtesy Foods From Spain.

WINTER VEGETABLES

 
DON’T OVERLOOK FARMERS MARKETS

Farmers markets are our go-to place for something different. If you don’t see what you’re looking for, ask the farmers if they know where you might find it, or to suggest other items in the market that you shouldn’t pass up.

You can search the National Farmers Market Directory for locations near you.

Cacio e Pepe, “Cheese and Pepper,” is a Roman dish from central Italy. Cacio is a dialect word for a sheep’s milk cheese (like Pecorino Romano), and pepe refers to black pepper.

The recipe is that simple: long, thin spaghetti*, grated Pecorino Romano cheese, and freshly-ground pepper.

The only other ingredient in the dish is a bit of olive oil to bind the ingredients. It whips up very quickly when you don’t have time or energy to make a more elaborate recipe.

> The history of Cacio e Pepe.

> The history of pasta.

> The scoop on pecorino cheese is below.
 
 
SUBSTITUTES

If you don’t have the ingredients in the classic recipe—or prefer others—here’s what we would substitute:

 
 
RECIPE: CACIO E PEPE

In this recipe from Good Eggs, the Pecorino Romano cheese is blended with some Parmigiano-Reggiano for more depth of flavor.

Since so much of the flavor is from the cheeses, buy good ones!

Ingredients

[1] Cacio e Pepe, a classic Roman pasta dish (photo © Good Eggs).

[2] Pecorino Romano cheese from Fulvi, the only company still making the cheese in greater Rome (photo © Pastoral Artisan).

*Long, thin spaghetti has different names in different regions of Italy; for example, capellini, fedelini, spaghetti alla chitarra and tonnarelli. In the U.S., you’re most likely to find spaghettini, vermicelli and of course, spaghetti. The widths of all of these strands vary, but not in a significant way to impact the recipe.
__________
 
Preparation

1. FILL a large pot with water about 3/4 full. Add 1/4 cup of salt and taste the brine. The rule of thumb is that the cooking water should be as salty as ocean water. Add up to an additional 1/4 cup salt as desired—but don’t over-salt, since the cheese is very salty. Cover the pot and bring it to a rolling boil over high heat. Meanwhile…

2. GRATE the cheese into the bottom of a large bowl. This will be the bowl in which you’ll toss and serve the pasta, so choose accordingly. When the cheese is grated, add about 10 grinds of fresh black pepper to the bottom of the bowl and set aside.

3. REDUCE the heat and add the pasta to the boiling water. Fresh pasta will take about 3-5 minutes to cook, while dried spaghetti will 10-12 minutes, per package directions. When the pasta is at the right state of al dente, dip a mug into the pot to reserve a bit of the pasta cooking water; then strain the pasta in a colander. (Why do cooks reserve some of the pasta cooking water for blending? The heat melts the cheese, while the starches in the water help to bind the cheese and pepper to the pasta.)

4. ADD the strained pasta to the bowl, along with a splash of the pasta water and a drizzle of olive oil. Use a large fork or soft tongs to toss the pasta, pepper and cheese. (We love our silicone pasta tongs). When the spaghetti is well coated, taste it and adjust the cheese and pepper levels as desired. If the texture is a little dry, add another splash of pasta water or a bit more olive oil. Serve immediately.
 

Pecorino Romano is a hard, salty, full-flavored Italian cheese made from sheep’s milk (pecora is the Italian word for sheep). An ancient cheese, Pecorino Romano was a dietary staple for the Roman legionaries. Today’s Pecorino Romano is made from the same recipe, albeit with pasteurized milk.

The method of production of the cheese was first described by Latin writers like Pliny the Elder, some 2,000 years ago. It was made in Roman countryside until 1884, when a city council ruling over cheese salting in shops caused producers to move to the island of Sardinia.

One brand, Fulvi, is still made in the countryside outside of Rome. It is known as genuine Pecorino Romano. Like Parmigiano-Reggiano, Pecorino Romano is made in very large wheels, typically 65 pounds in weight.

Today, the designation “Pecorino Romano” is protected under the laws of the European Union. [Source]

Pecorino Romano is often used in highly flavored pasta sauces, particularly those of Roman origin such as Bucatini all’Amatriciana and Spaghetti Alla Carbonara.

There are two other well-known pecorino cheeses, which are less salty and eaten as table cheese or in sandwiches. Don’t confuse them with Pecorino Romano:

 
And beware of “Romano” cheese sold in the U.S. This is a mild, domestic cow’s milk cheese, bland and not right for this recipe. If you can’t find Pecorino Romano, the best bet is to substitute Asiago or Parmesan.
 
 

CHECK OUT WHAT’S HAPPENING ON OUR HOME PAGE, THENIBBLE.COM.

How do you add excitement to a venerable cracker brand?

In the case of Nabisco Wheat Thins, you make Even Thinner Wheat Thins.

Last week, Nabisco launched the Even Thinner Wheat Thins Limited Edition. It’s the same 100% whole wheat snack we love, but…thinner, and in a more upscale box.

The notable difference is that thinner crackers mean fewer calories. For the same calories (140 per serving), the traditional Wheat Thins have a serving size of 16 crackers, while the Even Thinner Wheat Thins provide 22 crackers.

How long will the Even Thinner Limited Edition last? That depends on you, dear reader. If customers buy them, not just initially but repeat purchases, the brand may decide to continue them.

Or, they may decide to continue them because, we suppose, they make more money on a thinner product.

Isn’t it nice when decisions benefit everyone!

New from Nabisco: Even Thinner Wheat Thins. Photo courtesy Nabisco.