Winter is a tough time for those of us trying to stay within the sustainable and local framework when it comes to buying produce. In the summer, when we go to our local market we are enticed by brightly colored fruits like strawberries and blueberries and succulent, ripe tomatoes, fresh off the vine.
But, I say we don’t give winter enough credit. It’s true, the season’s bounty is not at its peak during the winter months, nor should it be. Yet, there are quite a few nutritious and tasty options that are in season, even in February.
Soups are a particularly good way to use sustainable, seasonal February ingredients in a dish that warms the heart and soul. You can puree the vegetables, mash them, stew them, or chop them up for some hearty chunks. Either way, you can't go wrong making a nice big pot of soup that you can freeze and store for later.
Below is a list of five ingredients that are at their peak in February along with some great soup recipes to highlight each unique one. To find more February ingredients, click here.
2. Shallots
3. Sweet potatoes
4. Greens (Kale)
Foodista CEO and co-founder, Barnaby Dorfman, recently did a post entirely dedicated to kale. To read more, click here
5. Parsnips
Photos by Flickr user Tojosan and David Blackwell.
Comments
February 21, 2011
[...] This post was mentioned on Twitter by Foodista, Barnaby Dorfman, Montebello Kitchens, NC BBQ Society, babyyums and others. babyyums said: RT @foodista: Cook in season! February soups: http://fdsta.com/eIJrgl [...]