Welcome to our December harvest roundup! Winter in North Texas brings a surprising amount of abundance — tender greens, sweetened roots, cool-season herbs, and hearty brassicas that thrive when temperatures dip. Here are our Top 10 seasonal produce picks to enjoy this month.
 |
1. Swiss Chard
Why it shines: Loves our cooler nights and holds beautifully in the field. How to use it: Wilt into soups or sauté with garlic for an easy side. Fun fact: Chard is actually a beet. Same species - it just grows on leaves instead of a bulb! |
 |
2. RadishesWhy it shines: Quick to mature and crisp in cold weather. How to use it: Slice thinly for salads or roast whole to mellow the spice. Have you ever: tried it sliced in half with a slab of butter in between and a crack of salt? Fun fact: Watermelon radishes are especially gorgeous in December and are mild, nutty and slightly sweet in flavor. |
 |
3. CarrotsWhy it shines: Frost = sweeter carrots (a true winter treat). How to use it: Roast with herbs or snack them straight from the fridge. Fun fact: Carrots convert starches into sugar to protect themselves from the cold. Our 5 year old loves this concept! |
4. SpinachWhy it shines: Cold temperatures help spinach grow tender and flavorful. How to use it: Add to omelets, pastas, or a warm winter salad. Fun Fact: Baby spinach isn’t a different plant, it’s just harvested younger and tend to be more mild in flavor. |
|
5. ParsnipsWhy it shines: Winter is peak season for these earthy, sweet roots. How to use it: Purée in soups or roast with carrots for a cozy mix. Fun Fact: the tops of parsnips look like thin celery stalks |
|
 |
6. BroccoliWhy it shines: Brassicas adore cold weather and often taste better for it. How to use it: Steam, roast, or chop into a hearty grain bowl. Fun Fact: The leaves are edible too! The taste like a cross between kale and collards. |
 |
7. TurnipsWhy it shines: Crisp, juicy, and mild this time of year. Fun Fact: Turnips are one of the oldest cultivated vegetables dating back thousands of years. |
8. Green OnionsWhy it shines: One of the most reliable cold-hardy alliums in the region. How to use it: Add to broths, eggs, or any dish needing brightness. Fun Fact: yes, green onions and scallions are the same thing. |
|
 |
9. Asian Greens (Bok Choy, Tatsoi, Mizuna)Why they shine: These thrive in Texas winters and regrow quickly. How to use them: Stir-fry, sauté, or toss into noodle bowls. Fun Fact: Bok choy is one of the fastest growing winter crops, from planting to harvest in about 30 days. |
10. CauliflowerWhy it shines: Slow winter maturing = tighter, sweeter heads. How to use it: Roast with spices or mash as a cozy side. Fun Fact: farmers often “jacket” cauliflower by folding the plant’s own leaves over the head to keep it pale, tender, and protected from the sun. |
Honorable Mentions:
Beets
Arugula
Lettuce Blends
Brussels sprouts (limited, but possible)
Mushrooms (indoor growers)
Local citrus (South Texas)
Why Seasonal Eating Matters Here
Seasonal eating in North Texas isn’t just practical, it’s joyful. The cooler months bring some of the most flavorful produce of the year, all grown close to home by farmers who understand our soil, climate, and community. Choosing seasonal food means fresher flavor, fewer miles traveled, and a direct connection to the land under our feet.
What’s Coming in January
You can look forward to:
Even more winter greens
Early root harvests
Citrus abundance from South TX
The first signs of February and Spring crops starting to form
Want These Lists Every Month?
Join our newsletter or follow us on Instagram - we’ll keep you in the loop as each month’s harvest unfolds.
