Winter vegetables What is in season and the importance of eating what is in season.
When it comes to each season of the year each season has its own fruits and vegetables. In the past harvest festivals would be times when people would enjoy the fruits of the summer for one last time before a fruitless winter where there were limited vegetables until spring planting.
Now that its winter its time to think about what is in season as far as roots and squashes and what is leftover from summer gardens. This list includes rhubarbs, onions of all varieties, and squash. The problem is that that list is not very long but it is 2008 and we can use cooking methods from other parts of the world to spice things up through the winter.
Now the grocery store will still have the worlds bounty of fruits and vegetables in stock. The problem is that they are imported. Very few fruits and vegetables are locally grown unless the tag on the cooler specifically says so, but on top of that there is no reason to have fruit salad in February. True Gourmands, and chefs cook what is in season.
So now to the ideas. Now is a good time to stir fry your favorite squashes and bell peppers. You can also take those same ingredients and make a spicy potato soup. Do not forget that jalapenos, and green peppers can be dried and used throughout the winter as has been done for ages in the New World. Do not forget that at the store you will find several kinds of potatoes you can use for potato soups.
In Europe the butchers were known for their sausages and at the fall after along summer of fattening and the slaughter the best sausages could be obtained all over the continent. Emplow stew meats (labeled as such in the meat case) and use sausage! Take hotdogs, bratwurst, and spicy sausage or regular sausage and throw it in amongst your roots and squash to add different flavors and textures.
The most important this is to experiment! And remember, good food, good friends and good conversation.
Enjoy!
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