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.
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.
Leek and Cabbage Soup – Use vegetable stock, if you need a vegetarian version for Lent.
Roasted Broccoli – Tutorial coming soon