I’m just about finished with the tomatoes in the gardens at Chiot’s Run, the ones that remain are a mere shadow of their sun-ripened summer selves. They’re not as flavorful and just don’t satisfy the way a tomato warm from the sun does. So I’m saying “Goodbye” to the fresj tomato until next summer, most likely until late July of 2010. I do have a bunch of roasted tomatoes in the freezer, canned crushed tomatoes in the pantry and dried tomatoes in the cupboard though, so I’ll still be able to enjoy a few tomato dishes this winter.
It’s time to start moving on in the kitchen to vegetables that are in season now like greens, leeks, sweet potatoes, winter squash, carrots, peas and potatoes. I love using this change in the season to make a few changes to our diets. I find that when the days start getting shorter and darker I crave: simmering soups with crusty bread and a salad, a venison roast with mushrooms, potatoes and carrots, or a roasted chicken with squash and sage. I think our bodies are happier and healthier when we eat in harmony with the weather outside and the seasons we experience.
I’m sure around the country and the world different people are transitioning to different “winter” foods. I always love hearing about what’s in season in your neck of the woods.
So, what are you transitioning to during this change in the seasons?
I can also be found at Chiot’s Run where I blog daily about gardening, cooking, local eating, beekeeping, and all kinds of stuff. You can also find me at Simple, Green, Frugal, Co-op, and you can follow me on Twitter.