WINTER: What smells so good?

This season — winter season — can be a challenging time for some people to cook. This time of year does require a little more thought. Farmers’ markets have changed. There is a limit to what is available. Cooking takes more time. We have to slow down. So how do we partner simplicity and taking more time? Vegetable soup — onion, garlic, turnips, rutabaga, carrots, kale and broccoli — sauté your onions and garlic, chop up your vegetables. They should be cleaned well.  Add canned tomatoes and vegetable stock, throw in dried herbs and cook until done. This takes no time and is delicious.
 
Now, I know root vegetables can scare people — try them! I feel there is a stigma about the winter vegetables. People think they do not like them, but they are not familiar with them. Experiment. Allow yourself to be free. A turnip or rutabaga does not take any longer to cook than a potato. These are all in the farmers’ markets now, all wonderful things to be chopped up and thrown in soup. 

Legumes and beans are great from farmers’ markets. Soak them beforehand or just let them cook longer. They are excellent in soups — lentils, turnips and mushrooms. Cook them any way you like — sauté. Add a chicken breast — slice it or put it on top (or not). It really makes no difference; it will all work. This may take a little more time than cutting a cucumber or slicing a tomato, but once you put it in the oven or on the stove, you know you’re going to eat and have something delicious.