January 24th: Day 12 – In Season

“I remember how excited we were when the first peaches were ripe because we knew peach cobbler would soon be on the table. We felt the same way when we spied blackberries along the hedgerows, looking forward to the pie Mother would make.” – Edna Lewis, In Pursuit of Flavor

Buying produce in season will not only be more affordable but also more fresh and delicious. Clearly, with a wind chill of -23°C today, our current season in Waterloo, Ontario, Canada is most definitely, winter. The produce that is in season for winter is: apples, beets, cabbage, carrots, citrus, parsnips, potatoes, rutabagas, sweet potatoes and turnips. So many recipes come to mind when discussing these fruits and veggies, curried potato soup, shredded beet salad, maple glazed parsnips, sweet potato quesadillas, spicy baked apples and many more. Get creative, find in season recipes or make up your own! Don’t rely so much on youtube for instructions or google for recipes, just experiment and have fun! And continue to “vote” with your dollars by spending your food budget on foods that reflect your values.

” A basket of produce lands on the kitchen counter… Look at this food. There are no ingredient labels, no health claims, nothing to read… This is food, so fresh it’s still alive, communicating with us by scent, colour and taste.” – Michael Pollan, In Defense of Food 

Don’t forget about the all season foods like dried beans, dried fruits, tofu, tempeh and whole grains. I have found that buying these ingredients in bulk can really help save. When you are eating in season remind yourself that you are doing it for the freshness, taste, nutrition, variety, the environment and local health. 

“A significant part of the pleasure of eating is one’s consciousness of the world from which the food comes.” – Wendell Berry, Farmer and Poet 

FYI – I would greatly recommend reading up on each of these authors and poet and the writings they have produced. These quotes are just a small fragment of the inspiration they share. 



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