**This is our monthly series that aims to help you cook more seasonally (visit the first one, Seasonal Cooking For May, for an introduction and definition of “seasonal”)**
How did you do cooking seasonally in January? Looking back over our menu, I find that we had quite a bit of roasted vegetables like cauliflower, carrots, parsnips and potatoes. I steamed and sauteed broccoli plus some of our frozen garden green beans and corn.
I try not to rely as much on green salads, as lettuce and spinach are not really “in season” though of course they can always be found. But we do eat either lettuce or spinach a couple times a week- as it’s one of the few vegetables my teenaged daughter will eat.
Hmmm, I wonder how it will look when it’s just Brian and I in a couple of years- can we really “eat seasonally” and not have green salads as much? They’re such a regular part of our meals and an easy way to get fresh vegetables.
Honestly, the “lettuce problem” is the hardest part of truly eating seasonally in the winter for me – I’d be really interested to hear how you deal with this- do you continue to eat lettuce through the winter, or do you eat only what you know grows during January through March?
Anyway, February is pretty much a repeat of January – meaning, how creative can we get with our freezer and pantry items? If you planted purple-sprouting broccoli, however, you may be getting some fresh garden produce by the end of the month.
Produce in season for February:
- Apples (stored)
- Brussels Sprouts
- Carrots/Parsnips (stored)
- Citrus (lemon, orange, grapefruit)
- Endive (and some cut-and-come-again covered greens)
- Garlic (stored)
- Green Onions
- Onions (stored)
- Potatoes (stored)
- Purple-sprouting broccoli
- Winter Squash (stored)
From the freezer and pantry:
- Tomato products (Roasted Tomato Sauce, Addictive Tomato Chutney, canned plain tomatoes, seasoned sauce and garden salsa)
- Frozen corn and green beans
- Frozen blackberries, raspberries, and strawberries
- Pickled foods: cucumbers, beans, and asparagus
- Sauces and condiments: Plum sauce, chutneys, jams, etc.
- Oil-packed dried tomatoes
- Frozen chopped sweet peppers
- Dried fruit
- Dried herbs
Recipes for February:
We’re still eating a lot of soups (at least once a week- sometimes two), but I’d like to do more slow-cooker meals this month, too like this one: