hew, 2017 just flew by, didn’t it? December is already here. Amidst end-of-the-year holiday parties, gift shopping, and travel arrangements, the least we can do is nourish ourselves with good food. With that in mind, what’s in season!? What’s local?! What in the world does one do with a turnip? All of your burning questions, answered:
Continue reading “What’s in Season: December Edition”
fter the Mid-Atlantic got some very weird, late-springlike weather in February, I bet some produce will be coming in a little early. No matter where you are, the vernal equinox is approaching and the bounty of fresh fruits and vegetables is growing larger every day! Here is what’s in season in the mid-Atlantic region:
Continue reading “Welcome to March”
re you bored of generic chicken or beef stews? Do add-ins like potatoes and carrots make you yawn? Well, here is the remedy to all your woes: a dish so tantalizing in scent and flavor it will bewitch you guests, and your neighbors! Ginger and star anise are center stage in this stew, supporting earthy-sweet daikon radish and butternut squash.
Continue reading “Ginger-Anise Chicken Stew”
ebruary may be considered the month of love, but one thing we don’t
love is the weather. It’s cold, bleak, and spring feels too far away to fantasize about just yet. Your local produce is likely at its low point if you’re in the northern hemisphere, but there are still a few things growing! Here is what’s in season in the mid-Atlantic region:
Continue reading “Welcome to February”
In January, your fresh produce options may look a little sparse. Root vegetables take center stage, and so we often look to use them in warm, earthy, and comforting recipes. That is exactly what we have in this celery root soup, which also just so happens to be vegetarian-friendly.
Continue reading “Celery Root Soup”
Chicken pot pie is one of the best cold-weather foods around. You may have grown up chowing down on traditional pot pie, maybe even a microwavable version, but it’s time to try something new. Today we’re making Coq Au Vin Pot Pie. The crispy chicken with paprika and thyme, the Madeira wine and bacon additions, all come together to give this classic dish a deliciously French twist.
Continue reading “Coq Au Vin Pot Pie”
Rutabaga is not the sexiest of vegetables. It hasn’t experienced a renaissance during these farm-to-table years, as kale, or yams, or spaghetti squash have. But because it was an effective source of dense, caloric starch in northern European diets for centuries before potatoes made their debut, I think it deserves a little love. So today, let’s learn about rutabaga.
Continue reading “Rooting for Rutabaga”
Crisp, winter mornings can be much more comforting than they sound. Especially if you have a hearty winter brunch at the ready. Today I am going to share a recipe for just such a dish: a one-skillet, wintry mix of kale and tomatoes with eggs.
Continue reading “Wintry Brunch Skillet”
Farewell 2016, and hello 2017! We made it out alive. A few vegetables, herbs, and fruits made it out alive too, so let’s find out what’s in season this first month of the year:
Continue reading “Welcome to January”