Day 1: Cheese and chocolate fondue (not mixed together!)
Day 2: Cincinnati Chili
Day 3: Homemade pizza, Napa cabbage salad
Day 4: Beef and butternut squash stew
Day 5: Root vegetable hash topped with a fried egg
Day 6: Enchiladas (from frozen supply)
Day 7: Lentil soup with garlic olive oil, Crusty bread
Notes: Winter colors
Looking back over my weekly meal plan pictures, I’ve noticed that the produce colors have slowly been changing. Every week there is less and less green. The bright reds, yellows, and purples have slowly given way to more muted hues. Now the most common colors are the browns, light orange, tans, and whites of the root vegetables and occasionally some green and purple from cabbage or hothouse spinach and kale. This is what our food will look like for the next couple of months. Come spring, your senses will be shocked with the bright greens that return. Then, slowly you adjust and the greens become the new normal, not worthy of a remark. I love the natural rhythm of the seasons.
I’m doubling down on my efforts to eat local this year. The winter months of January, February, and March in the US do not offer as much fresh produce as the rest of the year. That means you will likely see more repeated recipes and I will be relying on the supply of food that I stored or froze from the growing season. Occasionally I can find greenhouse grown food from nearby, but most of the time you will find my recipes chock full of root vegetables, cabbage, and apples. I do make one exception to my local rule – citrus. Jump on board with me and discover how delicious seasonal eating can be!
Seasonal Food Guide: What Fruits and Vegetables are In Season?
