Cooking Tip #2: Go Seasonal
1. Nutrient Increase: Why would you want to limit yourself to only the fruits and vegetables that are in season? Why not buy those strawberries in the middle of winter and those leafy greens in the summer? The answer lies in your wallet and your body. Lets follow that strawberry from South America. Because it has to be picked early so it can be ripe by the time it reaches you in the store and because of the processing it endures, it does not have the same quality as those grown locally and seasonally in the US.
2. Save your hard earned money: What we all learned in high school economics is true. When there is a large supply the price goes down, when there is a limited supply, the price goes up. This is true as well with produce. Seasonal produce is in abundance and thus the price goes down.
3. Eat better tasting food!: Compare a tomato grown to the peak of ripeness under the summer sun to one grown in a hothouse in the middle of winter. Can you tell the difference? Of course! Everyone want to spend their money on great tasting food, but if you are buying out of season this is not true most of the time. This is because they are not allowed to ripen naturally and thus don’t have their full flavor.
How do you know what is in season?
One App that I love is called Locavore App. It tells you what is in season, for how long and what is coming up next. This can help you tailor your shopping list.
So what is in season now?
1. Garlic Scrapes
2. Leafy Greens ( spinach, kale, swiss chard etc.)
And the best thing? Recipes for current seasonal food are below!
Oven Roasted Artichokes:
A side dish for a salmon cake and red potato wedges:
Prep Time: 10 min
Cook Time: 1 hour
- 2 artichokes
- 1/2 a lemon, juiced
- salt and pepper
- 1 TBSP oilve oil
- 2 TBSP butter
- 1 TBSP Onion Powder
- 2 cloves garlic, minced
- 1 TBSP Chili Powder
- 1/2 cup water
1. Preheat oven to 400 degrees.
2. Prep Artichokes: Cut off stem so they sit flat and bit off the top. Trim leaves. Push leaves out a bit so they are spread apart.
3. Using 1/2 TBSp for each artichoke, lightly pour EVOO over the entire artichoke. Then pour 1/2 of lemon juice over each artichoke. Take garlic, salt, pepper, onion powder, chili powder and place between leaves and put some on top of the artichoke. Place 1 TBSP butter on the top of artichoke so it rests on the flat top part.
4. Add water to bottom of a rimmed baking dish. Cover tightly with foil and bake 1 hour.
Potato, White Bean and Kale Soup With Rosemary Garlic Crostini
Find this Vegan soup at Tastes Lovely’s Website:
Reheats great for lunches and will work for your meatless mondays! I was really surprised at the depth of flavor this soup achieves. The secret, use fresh rosemary and good quality veggie stock, it makes all the difference. I did add some cheese at the end ( could not help it), but the original recipe is vegan.