Even in the dead of winter, the products of our labor were good. From the freezer we could choose broccoli or cauliflower, peas or beans or corn, anytime we pleased. In spring, we often had them all together in orgies of vegetable soups meant to clear the freezer for the next round. Though certainly we were well-fed, and spiritually content at living from our own labors, the broccoli, peas, beans, cauliflower, and corn came to have a certain sameness about them, a predictable ready-on-demand sort of quality that robbed us of much of the joy of them. The seasons were all flattened out, and one sitting to the table came to seem just like another.
Joe Eck & Wayne Winterrowd in Living Seasonally: The Kitchen Garden and the Table at North Hill
I’ve talked about learning to live seasonally many times before. This time of the year it becomes increasingly difficult. As I sow the seeds for broccoli, cauliflower, peppers and tomatoes, my mind turns to freshly picked summer vegetables once again.
The beauty of learning to eat seasonally, however, is that you learn about so many new and interesting things you can eat. In my journey to eat more seasonally I’ve discovered things like: sprouting broccoli, mache, endive, parsnip, bok choi, and so many more. Meals are so much more interesting when you’re not eating the same thing over and over again.
The majority of the vegetable consumed each week here at Chiot’s Run are root vegetables that have been stored in the cellar. There is always sauerkraut in the fridge as well. Even though I love carrots, celeriac, rutabaga and sweet potatoes, my stomach has moved on to freshly plucked produce.
I still freeze a few small containers of peas for winter soups and I can some crushes tomatoes for sauces as well. Other than that, there is not much preservation going on in my kitchen any more. Each year our diet becomes more and more diverse thanks to our efforts to live seasonally. Next year at this time, I will be harvesting chard and spinach from my greenhouse, which will fill the gap between winter and spring quite nicely and give us a little bit of a break from all those root vegetables!
If you could only choose one vegetable or fruit to preserve each year, which would it be?Filed under Miscellaneous | Comments (15)