Seasonal Healing: Food Choices For Winter

[Guest guest]

Good advice, as always. May I add one grain: buckwheat

AKA kasha is delicious and especially warming, which is

why it is so popular in Russia. It has a strong flavor of

its own and doesn't go with just anything, so play with it.

 

I combined it with a lentil dahl, made with garam masala,

and it just didn't taste right. Mediteranean herbs like

thyme and oregano on the other hand are nice with kasha.

 

Eating with the seasons is good for your body, your wallet,

and your planet. Think of the carbon footprint of out-of-season

lettuce! We can make an exception for special foods that help us

through winter, like those wonderful red Texas grapefruits that

are in season right now. But do we really need fresh raspberries

and blackberries in Januari, in Nakusp, B.C.?

I am getting a bit puritanical in my old age, .

 

Right now my pantry holds crisp sweet green cabbage,

gorgeous red beets, and award-winning carrots all from

our local organic farmer. I still have one pumpkin and

a few weeks worth of potatoes from the garden, as well

as assorted vegs in the freezer. In the supermarket this

week the non-organic red and green peppers came from

Mexico, and the organic ones cost a fortune. We will

appreciate them all the more in summer.

 

Ien in the Kootenays, where summer seems a long way off

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