This month, I decided that I would embrace the freedom of the month, letting winter and seasonal produce guide my cooking. One late night, I pulled up a list of in-season fruits and veggies. I scrawled a handful of ideas and set them aside to linger in my mind. Then, I set off for the farmers' market. 

Market days are slower this time of year, yet the produce is vibrant and unique to the season. Radishes, cauliflower, and carrots in shades of yellow, purple and white, baskets of shiitake and wood ear mushrooms, and blood oranges at their peak, as well as dark leafy greens, were among the most common.

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