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.

Top photo: White whole wheat flour may
soon become one of the hot “better for you”
foods. Bottom photo: white whole wheat
flour compared to whole wheat flour from red
wheat. Photos courtesy King Arthur Flour.

We always start January with better-for-you tips of the day. There are a few weeks between the holidays and Valentine’s Day temptations where we can actually focus on better-for-you foods.

Americans say that their number one resolution for the new year is to lose weight. “Eat healthier” is in the top five.

One of the easiest switches Americans can make is to whole wheat flour in daily bread products—bagels, sandwiches, pasta, pizza crusts; baked goods like chocolate chip cookies and brownies; and family favorites like pancakes and waffles. Whole wheat provides lots of nutritional benefits and helps to mitigate the guilt of enjoying carbs.

But many Americans don’t like the stronger taste of whole wheat.

Enter white whole wheat flour, also called whole white wheat flour and marketed by some bread manufacturers as whole grain white bread. It’s milder in flavor and whiter in color than conventional whole wheat, and is a terrific option for nutrition-oriented people who aren’t crazy about the flavor of conventional whole wheat.

Aren’t “white whole wheat” and “whole grain white bread” contradictions in terms?

Friends, it’s only confusing at first. Just think of white whole wheat as “albino whole wheat.”

WHAT IS WHITE WHOLE WHEAT?

Most of the wheat grown in the U.S. is hard red winter wheat. In Australia, most of the wheat grown is hard white spring wheat. Both genuses of wheat are milled into whole grain flour (containing the bran, endosperm and germ) that is equally nutritious.

While white wheat has been grown in Australia for decades, different varieties needed to be developed to do well in American soil and climate. It has been slowly creeping into retail America, both in sacks of flour and baked goods. Even Wonder Bread now sells whole grain white bread!

Why is it whiter?

Hard white wheat lacks the genes for bran color. Traditional red wheat has one to three bran color genes.

The flavor of whole white wheat flour is more appealing to people who prefer refined white flour. If that’s you, you can now have your cake [or bread] and eat it, too.

In sum:

 
Here’s more information from The Whole Grains Council.

TIPS FOR BAKING WITH WHITE WHOLE WHEAT

Use it as you would regular whole wheat flour. Try these tips from King Arthur Flour, useful for both red and white whole wheat flours:

Pick up a sack of white whole wheat flour and try it with some favorite recipes. See if you can tell the difference in flavor.

If you can’t find it at your supermarket, look at natural food stores.

Get yours at KingArthurFlour.com.
  

There are numerous ways to add good vegetables into every meal (fried onion rings don’t count!)

You don’t have to twist our arm to adopt this one: ratatouille at breakfast. It can be served with eggs or polenta.

See the recipe variations below, along with other ways to serve ratatouille.
 
 
WHAT IS RATATOUILLE

Ratatouille (rah-tah-TOO-ee) is a vegetable side dish that originated in the Provence region of France.

The classic recipe consists of sautéed eggplant, onions, tomatoes, yellow squash, zucchini plus garlic and herbs.

Sometimes, each vegetable is sautéed separately, then layered into a baking dish and baked (check out the beautiful tian).

Modern recipes make it easier: We fully sauté groups of vegetables with similar densities, combine them and don’t bake them.

You can customize the dish as you like—for example, with bell peppers, celery, fennel, olives, onions and yellow squash.

There are similar dishes in other Mediterranean countries, including:

 
 
OUR FAVORITE RATATOUILLE RECIPE

We misplaced our nana’s ratatouille recipe card; but the recipe below, adapted from TheFormerChef.com, looks almost identical.

Ratatouille is delightfully colorful when you use red, yellow and/or orange bell peppers and tomatoes/cherry tomatoes.

Regarding the tomatoes: Ratatouille has traditionally been a summer dish, when tomatoes, zucchini and yellow squash are plentiful.

While you can find decent squash in the off season, imported tomatoes can be both pricey and lacking in flavor.

You can substitute cherry, grape or sundried tomatoes; or use diced canned San Marzano tomatoes.

Canned tomatoes don’t need to be sautéed; just drain them and add them to the final heating.
 
TIP: Don’t throw away the liquid you drain off. You can freeze it into ice cubes for Bloody Marys, or add a bit of gin, tequila or vodka for a mini cocktail treat.

We make double recipes and microwave the ratatouille (or other sautéed vegetables) from the fridge while the eggs are cooking.

Ingredients

 
Preparation

1. HEAT 2 tablespoons of the olive oil in a large sauté pan or skillet†, over medium-high heat. Add the onions and sauté until they are translucent, about 5 minutes. Add the bell peppers and sauté for another 5 minutes. Add the garlic and cook 2 minutes more. Transfer the sautéed vegetables to a bowl and set aside.

2. RETURN the pan to the heat and add 2 more tablespoons of olive oil. Add the zucchini and yellow squash and cook until tender, about 5-7 minutes. Add them to the onions and bell peppers.

3. Return the pan to the heat and add the final 2 tablespoons of olive oil. Add the eggplant and sauté for 2 minutes. Add the 1/4 cup of water; the eggplant will absorb all the oil very quickly and the water will help it cook before it burns. When the water is absorbed and the eggplant begins to soften (about 5 more minutes), add the chopped tomatoes to the eggplant.

4. COOK the tomatoes until they start to break down and the eggplant is soft, but not mushy. Add the rest of the vegetables back into the pan, folding it all together with a large spoon.

5. Cook for another 5 minutes and add the fresh herbs. Season with salt and pepper. Don’t overcook; you want the flavors to remain fresh and distinct. Plus, if you plan to reheat the ratatouille at a later time, it will cook more then.
 
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*Capers are the flower bud of the caper bush, Capparis spinosa. Caperberries are the fruit with seeds inside. Both are brined and thus contribute saltiness as well as flavor to dishes. They are members of the same botanical order as cruciferous vegetables, Brassicales, but a different family.

†While the pans can usually be used interchangeably, a skillet or frying pan has slanted sides and a sauté pan has straight sides. A skillet has a larger bottom surface area, and its straight sides are better for making an omelet or frittata—even though you may see slope-sided pans marketed as “omelet pans.”

 
 
SUBSTITUTES FOR RATATOUILLE

Serve any of the following, and don’t hesitate to mix them together.

 
 
OTHER THINGS TO DO WITH RATATOUILLE

Ratatouille is a side dish that’s great with grilled fish or seafood on Meatless Monday, or as a side anytime with grilled or roasted beef, chicken, lamb or pork. But you can also:

[5] Combine the toast and eggs into ratatouille crostini, or as shown above, with asparagus in season (photo © Urban Accents).

‡You can find whole grain couscous; but most supermarket products are not whole grain.