For those of you who follow my site you’ll know I’m all about eating seasonally. Unfortunately when you go to the supermarket these days you can pretty much get anything any time of the year. For me there’s something odd about having watermelon at Christmas time! When people ask me how to know what’s in season I always tell them the best way to know for sure is to go to your local farmers market and see what the farmers are selling. Eating seasonally for me means eating what’s in season in your region. Obviously if you can get a pineapple in the market it was grown somewhere so it’s seasonal in that region, like Hawaii for instance.
Right now since we’re in the beginning of December the following are pretty much in peak season here States side;
Broccoli, broccolini, butternut squash, cauliflower, celery root (celeriac), chard, kale, collards, fennel, leeks, parsnips, potatoes, pumpkin, rutabega, salsify, sweet potatoes, sunchokes, & turnips.
If you’re back in Ireland this is what you have to play with;
A few others that are in season but are not at their peak anymore;
Carrots, cauliflower, onions, radishes, rocket (arugula), spinach, & watercress.
Quick Tip: Root veg pretty much sums up winter’s bounty doesn’t it? Try simply roasting them. Cut the veg in similar sizes so they’ll cook around the same time, toss with olive oil, S&P, a little minced garlic and roast in a 350F oven. Time will vary on what you’re roasting but check after 20 minutes.
There you have it. As you’ll see I linked up some of my recipes just to give you some ideas on how to cook these lovelies.