Cooking in Season or Seasonal Cooking does not have to be intimidating or overly time consuming. I am currently focused on using my existing food inventory. As a long time resident of North Dakota, I brought with me the habit of “preparing” for the unexpected (or expected) weather that could leave you at home and snowed in with whatever you had on hand to prepare your meals. Now that I live in a moderate climate, I am surprised how even moderate weather will close areas down so that you really need to be prepared for staying home with whatever you have on hand be it by your own choice or by the response to weather in your community.
Currently there are some great produce options available that are in season such as arugula, beets, bok choy, celery, chili peppers, collard greens, potatoes, radishes, and many more. I still have a stock of winter squash which I want to use in the next several weeks. When you are trying to use what you have on hand, it helps give you a starting point for meal planning. Knowing what is in season and making decisions as to where you will spend your food dollars helps with providing mealtime inspiration as well as with supporting better agricultural practices (which is definitely a desired long term goal).
I recently prepared a large batch of small white beans which I then portioned into 16 oz Mason jars. When I prepare a large batch of a food such as beans, I start with a versatile seasoning. I seasoned this batch with garlic, high quality vegetable base, and bay leaves. These beans go really well with some sauteed hardy greens that have been sauteed. Which makes this week a perfect week for sauteed greens with white beans. Since collard greens, chard, and kale are all in season it feels like I can take my pick. I already have kale and collard greens on hand so that is what will really be gracing my table this week.
Ideas for February In Season Cooking
Sauteed Collard Greens and Beans – I love that this recipe works great with both fresh and frozen greens. It is quick to put together and really filling. This is also a plant based meal that gives our bodies the nutrition is really craves.
Potato and Onion Soup topped with Pea Shoots – Call it vichyssoise, potage parmentier, or potato soup (my favorite), this basic soup is very versatile and lends itself well to some creative additions. These recipes elevate the every adventurous potato. I love adding spinach, watercress and pea shoots to this soup. When adding delicate greens, add them after you have heated (or reheated) the soup and right before serving to keep the greens a gorgeous bright green as well as to retain more of its original nutritional value.
Arugula and Beet Salad with Goat Cheese and Homemade Vinaigrette Dressing – Arugula is a green with a great texture (not slippery) for adding to sandwiches. This salad is great both warm (with the beets freshly cooked) or cool as a next day leftover. I do prefer assembling the salad right before consuming so that the beets do not stain your entire salad red. This salad works great with both red and golden beets. But it is hearty, delicious, and a must have additional to your meal rotation if you enjoy beets.
Butternut Squash and Chard Stuffed Shells with Bechamel – Even your non-vegetarian friends will enjoy this one. I have a family with staunch meat eaters that loved this recipe (be it assembled as a lasagna, cannelloni, manicotti, or stuffed shells) but I admin that using the stuffed shells is my current favorite version. The original recipe was from Cuisine at Home and it is a life lesson when you learn that not all recipes need to be 30 minutes or less.
Eggs with Pico de Gallo – Is any explanation necessary? With peppers, onions, and cilantro in season, a fresh pico de gallo is very versatile. If you have not done so, try fish topped with pico de gallo and baked.
Stir Fry (bok choy, snap peas, onion, cilantro, garlic) with Rice – This is a great recipe to use toasted sesame of peanut oil which will both add a complementary flavor to your vegetables. Learning to add flavors that do not equate excess fat, salt, and sugar is your greatest asset in a healthful kitchen.
These are just a few ideas. I recommend taking a look at all the food you have on hand and then finding your inspiration to make some amazing meals at home.
Resources for Seasonal Cooking
https://www.seasonalfoodguide.org/
https://www.choosemyplate.gov/resources/seasonal
https://food.unl.edu/discover-seasonal-cooking
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source https://betterweightloss.info/cooking-in-season-welcome-to-the-site-of-rosa-the-rd-healthy-deconstructed-llc/
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