By Carolyn O’Neil
While winter doesn’t officially blow into town until December, restaurant menus are starting to heat up with the healthy flavors of cold weather crops. Shorter days with less sunshine don’t have to be bleak, especially when chefs brighten up menus with seasonal treats such as winter squash, turnips, brussels sprouts, kale and radishes.
Say you don’t like radishes or can’t stand turnips? Maybe you should try them again, especially if a talented chef shows you the way. Skirt steak served with a warm bean salad and locally grown Japanese turnips from Moore Farms is a popular menu item at Bocado in Atlanta’s Westside neighborhood.
Chef Todd Ginsberg, who has packed Bocado’s menu with the farm fresh flavors of the season, says, “I love the grocery list this time of year. When you get into winter months there’s less sweetness in produce and more bitter flavors so I like to roast vegetables like beets and Brussels sprouts to bring out a sweeter