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Walnut
Thought to have originated in ancient Persia, the English walnut is named after the merchants who subsequently shipped it around the world. Sweet and mild in flavor, it is the most commonly sold variety in the United States. The black walnut, which is native to North America, has a distinctly richer and more pungent taste. However, its exceedingly hard shell makes it difficult to process commercially. For optimal flavor and texture, toast walnuts on a baking sheet in a 350º oven for 10 minutes. Because of their high oil content, walnuts go rancid quickly. Store shelled nuts in an airtight container for up to four months in the refrigerator, or one year in the freezer. Store unshelled walnuts in a cool, dry place for up to three months.
Whipping Cream
In US, cream with at least 30% butterfat
Winter Greens
Also known as potherbs, winter greens are typified by sturdy leaves and include kale, Swiss chard, endive, escarole, and mustard and collard greens. Because of their strong taste and tougher texture when mature, greens are most often boiled, stir-fried or sautéed. Collard greens are boiled with smoked pork in the American South, while Swiss chard is cooked with garlic and olive oil in Italy. When buying, look for crisp, brightly colored greens and avoid any with wilted or yellowed leaves. Smaller leaves with thin stems will be milder tasting and can be used for salad. Store greens in a plastic bag in the refrigerator for 2 to 3 days. Wash well in several changes of water. Winter greens are particularly high in anti-oxidants.
Winter Squash
Member of the gourd family and native to the western hemisphere, winter squash is typified by its hard shells, starchy meat, and seeds. Squash lends itself to a wide variety of recipes, from pies and stuffed pasta to baking on its own, smothered in butter and brown sugar, or simply sprinkled with balsamic vinegar and fresh mint. The hard seeds may be cleaned and toasted for snacking, garnishes, and baking. Some winter squash are available year round, but peak supplies are found in fall and winter. Choose squash that are heavy and have a hard skin free of blemishes or mold. They can be kept in a cool, dark place for a month or more; refrigeration is not required. Winter squash is very high in beta-carotene.
(See also Pumpkin, Acorn Squash, Butternut Squash, Hubbard Squash)
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