The Daily Blog

Cooking with the Seasons

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When I started my blog this summer, I started off with a new food mission too: to do what I can to cook seasonally and use only what is currently growing in my region. There are a few good reasons to do this: 1. Doing so reduces my carbon footprint, meaning that less money (and gas) is used to transport my food. For instance, if I want to eat asparagus right now, that asparagus is going to be shipped to me from a distant locale where it is indeed, Spring (when asparagus grows). 2. Doing so makes food taste SO much better! Have you ever bitten into a tomato in the winter only to be disgusted by its mealy, watery flavor and texture? That’s because the tomato is not in season in the winter. There are other reasons, but those are the two biggies.

So, to make matters short, I’m doing what I can to eat with the seasons and to post recipes that use seasonal produce (as much as possible). Winter can be tricky, as there obviously isn’t a huge abundance of growth. Right now it’s all about the root vegetables. Here’s a quick and dirty guide to what’s growing now:

Persimmons

Butternut Squash (recipe for Butternut Squash Soup here)

Brussels Sprouts (recipe for Roasted Brussels Sprouts here and here)

Parsnips

Winter Squash (such as acorn, turban, spaghetti, etc.)

Jicama

Potatoes

Onions

Do you have any good recipes that use the Winter vegetables? If so, I’d love to hear about them! Have a great Friday, friends!