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Winter Harvest Cookbook Review

Category : Book and Movie Reviews

Winter Harvest Cookbook by Lane MorganEating as a locavore (a person who eats only locally grown food, as much as possible) means looking ahead to prepare for the lean winter months when few fresh ingredients are available in our cool winter climate. Part of preparing for winter involves preserving and storing fall harvested foods by canning, fermenting, freezing, salting, smoking, drying, and root cellaring.However, a Pacific Northwest winter isn’t a total fresh food wasteland. Besides crops that can be stored fresh, such as potatoes, apples, and winter squash, there are also a few foods that reach their flavor apex during winter, especially root vegetables such as beets, parsnips, carrots, etc. Continue Reading

Sunchoke Potato Gratin

Category : January, Recipes, Side Dishes, Vegetarian

Sunchoke Potato GratinWinter meals in the northwest corner of the Pacific Northwest are all about warmth, stick-to-your-ribs heartiness, and flavors with substance. For locavores, winter is also about root vegetables, the kinds of things that are harvested in late fall and can be stored over the winter. Continue Reading

Beet and Carrot Frizzles

Category : Recipes, Side Dishes, Vegetarian

Beet and Carrot FrizzlesFrizzles are a fun way to prepare winter root vegetables. While this recipe uses carrots and beets, just about any root vegetable can be used–potatoes, parsnips, turnips, rutabagas, celeriac (celery root), and so on.

I like to include carrots to add a touch of sweetness to any root combination. Some roots have a slightly bitter taste, and carrots will help balance the flavor.

The crispy texture and whimsical appearance are delightful. They also offer a simple way to make any menu seem a little fancier for entertaining. Continue Reading

Winter Vegetables

Category : January, Seasonal Menu Ideas

Winter Vegetables and Locavore MeatloafOur mild coastal climate here in Whatcom County is a boon to locavores* during the winter months. With a little insulation from the earth itself or a thick layer of mulch around the plant to protect its roots, a lot of vegetables can keep producing food on into spring. In fact, some will taste even better after touched by a light freeze.

Some of the best brussels sprouts I ever ate, for example, were harvested from my garden in February. They weren’t lovely to look at on the stalk, but after peeling a couple layers of the outer leaves from them, they looked just like any others. The flavor was sweet and memorable, with less bitter flavor than brussels sprouts harvested in the fall. Continue Reading