January’s Seasonal Recipes Make Eating Local More Practical (for some)

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Heather says:

A healthy lifestyle happens one choice, one recipe, one meal at a time. There’s no reason to think that if you can’t set up a permaculture garden that there is no reason to try at all.

Scratch Cooking, The Whys explores some of the reasons why I prefer to cook at home rather than eat out. My life has changed significantly since I wrote that post, but the underlying motivation remains the same. After struggling through grief and situational depression since August -there is still much ground to cover- I let a lot of things go. I more or less stopped writing here, cooking became a matter of just putting food on the table.

I have thrown a disturbing amount of food away. (I’m about to clean out my refrigerator later today and will once again waste a disgusting amount of food, but it is what it is.) You do the best you can under the circumstances you’ve been given.

It’s a new year, thank God. <–I mean this in earnest.

Later this week I leave for a conference in Las Vegas, so the minions and I will be trying to use up some leftovers. When I get back from Vegas, the menu planning will begin again -touch wood. I hang around too many Brits, apparently.

When I had the personal bandwidth to try, I enjoyed trying out new recipes that take advantage of South Carolina’s seasonal produce -our seasonal produce matches much of the South and I happily stretch the eat locally mantra to mean eat as locally as possible within my time and budget. You’re welcome to define it more strictly, if you prefer.

I hope to return to seasonal cooking this year. I’ve also dug my camera out of storage¹ and I’ve been trying to figure out the best lighting in my new kitchen. I’ve had the energy to put meals on the table again, so now I’m hoping that I can get back into a hobby I enjoyed, photographing those recipes to share with you.

In the interim, here is a printable with four winter recipes and a list of recipes that take advantage of winter produce.


Recipes for Winter Produce
Click to download the pdf

Collard Greens and Northern Beans

Vegan Collards (surprisingly tasty, even for omnivores)

Sautéed Cabbage

Traditional Collard Greens

Cabbage and Ground Beef Skillet

Roasted Vegetables (a technique that works with many root vegetables)

Leek and Potato Soup

Leek and Cabbage Soup

Wilted Spinach and Feta Salad

Braised Kale

Sausage, Peppers, Onions, with Collard Greens (this one sort of pushes it by using bell peppers)

Hasselback Potatoes

How to Roast Potatoes

Roasted Broccoli

Broccoli with Bell Peppers

Broccoli Rabe with Ginger

Broccoli and Cheddar Frittata

Broccoli Almond Salad

Cheddar Cauliflower Bites – you can substitute broccoli if you’d like

Which of these recipes, if any, have you tried? Will you be adding any to your menu and what are you looking forward to trying this winter?

¹Storage may or may not mean a neglected corner of my office.

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