Fresh and tasty food grown with love on the Saugeen/Bruce Peninsula
Seasonal eating stories seem so one-sided. It’s easy to celebrate the first asparagus of spring, the first tender green chives, overwintered spinach’s fresh sweet leaves.
But what about when it’s February and you’re only half-way through a winter of trying to eat locally and seasonally? It can look grim. Now is the winter of our discontent.
It doesn’t have to be like that. Continue reading “Embrace the Cabbage”
I used our last homegrown carrots last weekend. They were purple carrots–a variety called Starburst–that I dug out of the garden in January. I put them into a curry that got slammed into the oven so I could get back to transplanting Swiss chard. Hours later, those carrots were still pretty tasty, as was the curry.
Seasonal eating has been on trend for a while now. It’s something we are encouraged to explore to benefit our health, and the health of the planet. Growing most of our own vegetables here means we’ve really embraced seasonal eating. Maybe we are embracing it just a little too much, according to certain family members.