It's been a cold and snowy new year...so far we haven't had a day without being under a winter advisory or warning of some sort. Currently, we have about 18 inches of snow here. A lot more has fallen, but it's been fluffy snow that compacts, so while the white stuff keeps falling, and the cars need to be cleaned off every morning, it's not too deep, which is a good thing!
Since it's not nice outside, I spend a lot of time in my kitchen on these cold winter nights. The hardest part of learning to eat seasonally is picturing what winter dinners will look like...no one wants to eat boiled potatoes and turnips all winter, so how to you stay seasonal and love what you're eating? My first suggestion would be to buy a freezer! I have lots of dinner choices since we have frozen beef, pork, lamb and chicken in the freezer. Corn and green peppers freeze well and aren't hard to process at all, so we can still enjoy those as well. Of course, we have squash, onions and potatoes which keep well in a cool, dark place like our basement. The chickens are also laying reasonably well, providing us with fresh eggs. Combine that with the things I canned over the summer and we can eat well all winter long.
Earlier this week, I came home from work and defrosted some pork chops. After browning them in a pan with some olive oil and butter, I put them in an oven proof dish. Then I caramelized an onion in the same pan and topped the chops with the onion, a dab of butter on each, and some herbs I'd dried from my garden (I used thyme and sage this time, but this recipe adapts well to whatever herbs you prefer/have on hand). I put it in the oven at 350, covered with foil. Since I had some room in the oven, I added a kabocha squash, seeded and halved, cut side down on a baking sheet as well. In about an hour, I pulled it all from the oven and had a simple, but seasonal and delicious meal!
The next night I made a half leg of lamb. I slow cooked it in a crock pot all day with water & cooking sherry, garlic, onion and rosemary. I did cheat a bit on this one and also added some fresh ginger root which was store bought, but I love the taste it adds! A side of pasta completed a very filling meal.
Last night I made enchiladas with our ground beef, my homemade salsa, and the raw milk cheese we sold at the stand this year. I only have a few blocks of cheese left, and I'm sure going to miss it when it's gone! Although we grind our own cornmeal, I haven't yet tried to make my own tortillas, so those came from the store too. Besides, I am back to work full time now and I don't always have the time or energy to make everything from scratch every night.
So, no matter where you live, it is possible to eat seasonally, and eat well! And for those of you starting out, don't feel bad if everything isn't completely homemade or local...we all start somewhere, and the first step is being aware of our food choices and learning to recognize what seasonal looks like. Just one or two local, seasonal items added to your everyday cooking does make a difference!