RECIPES

EATING WITH THE SEASONS

      Years ago when the farm folk lived off their land and grew their own food meals revolved around what was in the pantry or root cellar. In the winter the cookstove was going so a lot of soups and stews were made. Turnips and potatoes and squash and carrots were plentiful during winter.

      Today many different groups of Mennonites (old order, Amish,  Hutterites, etc.) have continued this method of providing food for large families. They also do a lot of preserving from the garden.  A lot of people have left the cities and gone back to being homesteaders. So it’s a new way of eating and preparing meals. With no microwave you need to think about your food a day or so before and have a plan so it will be balanced and nutritious.

     A good chef will also be aware of nutrients, taste and presentation and try to source local and fresh.The recipes I will share are what we use while fruit and vegetables are in season locally. When I look at most recipe books or even in the Alive magazine most ingredients for recipes are costly and something I have to run to the store for. This costs more and takes more time to prepare. Most of you will be working and not have time.  Example: usually the basil is ready before the tomatoes.

TIP: 

Beans or rice can be pre-cooked and frozen so  you can take out night before. When leeks and sweet peppers  are on they can be sliced and frozen in bags. I have found roasted pepper freezes well. You can freeze pesto but I find they do lose their flavor. Small and cherry tomatoes can be thrown in a bag and frozen. All fruit can be put on trays and frozen whole then bagged. The older varieties of storage squash ( you can keep in a cool dry room under the bed) you can bake them whole make a soup then freeze soup and or squash. Muffins, bread can all be baked one day and frozen for later.