Heather says:
It’s still winter and the season’s interesting produce choices will still be lingering for a while, yet. Have you attempted to work any seasonal foods into your menu? Learning to utilize seasonal vegetables is a way average consumers can attempt to keep money within their local economies. Not every community has a Community Supported Agriculture program and not every family is ready to dive into the idea, but every purchase of in-season produce sends a silent, but powerful message to your food supplier, “Yes, there is a demand for these foods.”
Winter is a rough time for a novice cook, most of the available vegetables aren’t as gorgeous and inherently tasty as what we see on the Food Network, day in and day out, but don’t fear what is available can be marvelous, we just need to look past the humble exterior. This is an ongoing project and more recipes and tutorials will be added.
Yay, a downloadable, printable PDF
Here are February’s recipe cards, but don’t forget many of January’s recipes are still in season. I challenge you to try at least two seasonal recipes a month during 2010. If you want a gorgeous printable calendar for the month of February, head over to Cottage Industrialist and check them out.
February’s Recipes:
Leek and Cabbage Soup – Use vegetable stock, if you need a vegetarian version for Lent.
Roasted Broccoli – Tutorial coming soon
Enjoy!
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Mmm sounds great! I definitely try to stay seasonal – lots of stew and root veggie soup. Sadly I'm missing half of my cooking tools since I'm in the process of moving and half of my kitchen has been packed! I feel like I've lost an arm or something. Lots of spaghetti til after the move, I guess…
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The colcannon is hands down my fave. As I was rounding up recipes for Cameron to prettify I realized I haven't made it in a couple of years. That's just wrong and I will be rectifying the situation next week. That and I really don't like linking to my blog post from 2005, I know it's up there for the world and Google to see, intentionally linking just feels weird.
I love your idea of two seasonal recipes a month – that is so doable.
Thank you. If someone is a new cook, that's only one recipe every two weeks, which if they have a family along for the adventure it shouldn't cause too much suspicious whining.
I cannot believe anyone else eats mashed rutabaga. I thought I was the only human alive who ate mashed rutabaga (and loves it, dearly). Well, this makes two, who knew?! Cheers, Molly
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when you want a good Pre meal dish and healthy it a good bruschetta http://www.droparecipe.com/recipes/view/bruschett... here my recipe.
Just tried the leek and cabbage soup. Absolutely delicious, especially in the cold Maine weather!
I made the Roasted Broccoli the other night along with some Baked Mac and Cheese (Alton Brown style). We added some bacon to the Roasted Broccoli and I doubled the recipe because I figured we would eat a lot between the 3 of us. I was right! It was delicious! I'm never eating broccoli any other way ever again, nothing can compare… and I've always hated broccoli.
I am so glad you liked it. The bacon sounds like a great addition.