Seasonal and Local Foods (DYK)

Hello, it's me, David with another installment of Did Ya Know?!



DYK that eating seasonal foods helps boost your body's immunity in preparing for the change in seasons?  When a fruit or vegetable is "in season" it is at its peak for us to enjoy it in all its wonderful splendor.  It not only looks its best and tastes its best but... it is at its nutritional best!  Wanna do it one better?  Eat and buy local.  It will not only be fresher but the things grown from your area are most suited for your body.



kabocha from my mommy's yard




NYD.  Go forth and forage for seasonal, local foods... da-da-da-da-dada! charge!!!  We just enjoyed some yummy kabocha and butternut squash these past few days.  These foods cast the perfect starring roles in soups, stews and the like.  Warm it up with some cinnamon, freshly grated ginger, fennel ... get creative, have fun and share your recipes with us!




Here's a great resource from Sustainable Table to help you find seasonal foods in your local state.  



This what we did for dinner tonight.  Inspired by the recipe found in Jeri's Examiner articleButternut Squash Soup: by Sarah Avant Stover via Huffington Post, this is what we made...


Butternut Barley Miso Soup


innocent little butternut cubes waiting for my caldron
Ingredients:
2 small sweet onions, wedge sliced
3 cups vegetable broth
2 minced cloves of garlic
1 inch ginger minced
1 medium butternut squash, cubed
salt to taste
1 tablespoon barley miso
optional:  dash of cinnamon and/or ground allspice, top with scallions, basil or favorite herb.




On medium heat cook the onions in a small amount of broth until translucent
Add garlic and ginger and cook for a few minutes
Add squash and salt (if using cinnamon, allspice add now)
Cover squash with the rest of the broth
Cover the pot and cook until skin is very soft (approximately 30 mins)
Turn off heat.
Blend into a creamy soup
Mix in miso
jeri's pretty presentation






1 comment:

Jeri@GodsDreamsForMe Ⓥ said...

Honey, this was so ono. I like how we saved some on the side and made a different dish out of it.

Hats off to you my chef.

Seasonal foods rock!