Redeeming qualities of winter?
- babette feasts Nov 12, 2006 02:23 AM
I hate winter. Winter in Seattle is 7 to 10 months of cold, damp, dark, rarely yielding gray and drizzle. And on top of that, the produce gets lousy and boring, especially if, like me, you don't believe in jetting food in from Chile (although those pencil asparagus were tempting today).
How do you stay excited about food through the winter months? I can think of a few winter foods that excite me, like kumquats, oysters, truffles, the occasional braised bunny or duckling, but lately whenever I go grocery shopping, I get kind of depressed. Help!
tangerines, roasted marshmallows, stews, baked potato, shepherd's pie, buche de noel, champagne and pate or shrimp in front of a fireplace, spiked cocoa
umm....well, maybe, maybe not: maybe in Seattle, though I think it might be borderline even there, but where I live (in SF) you can't count on nightime temps being low enough to safely store stuff on the back porch! (Even if you could be assured that the racoons or the neighborhood feral cats wouldn't get it, screened porches not being particularly popular or common, around here....)
I agree with Melanie that Dungeness is something I look forward to in winter. That and tbe Anchor Steam Christmas Ale. I love stews and braised meats too, but around here there are plenty of days cool eough in August for those...
Soup! And if you're really bored with the soups you make, find other recipes or get more serious with the ones you already like. I like to soak dried beans overnight, make real stock, use hardy winter greens, and let it cook long in the crockpot.
I think I would also turn to my food gimmicks and gizmos if I were trying hard to stick to local produce and finding myself uninspired. What about buying some raw milk from a local dairy farmer and making your own yogurt or ice cream? Or making pasta? Or making breads with the squashes that are available? Pull out that foodie toy you never use -- the George Foreman Grill, the blender, the waffle maker.
Or hit the cookbooks that aren't in your heavy rotation.
Spice -- is there a cuisine you like but shy away from? Maybe now's the time.