There are two websites I use to meal plan. One – Eat The Seasons – and Pinterest. At the beginning of a season, I typically create a board of recipes that contain seasonal ingredients. Meaning, I’ll search “butternut squash recipes” on Pinterest, pin a few, then search for “leeks recipes,” etc. until I have a good variety.
Eating the seasons is something I am just starting to do more diligently. Here’s a list of what’s good in Jan/Feb:
- Broccoli, broccolini, brussels sprouts, butternut squash, celery root, collards, fennel, leeks, mache, potatoes (maincrop), pumpkin, rutabaga, salsify, sweet potatoes, sunchoke, turnips
- Kiwi fruit, oranges, pomegranate, tamarillo, tangerines, ugli fruit
- Duck, goose, quail, rabbit, venison
- Clams, crab, mussels, oysters, scallops
According to EatTheSeasons.com, there are a number of reasons why we should eat more local, seasonal food:
- to reduce the energy (and associated CO2 emissions) needed to grow and transport the food we eat
- to avoid paying a premium for food that is scarcer or has travelled a long way
- to support the local economy
- to reconnect with nature’s cycles and the passing of time
But, most importantly, because
- seasonal food is fresher and so tends to be tastier and more nutritious
Over the next couple of weeks, I will share my experiences with the Winter recipes I’ve been trying.