The days are getting longer. The food is getting greener. And my belly is getting bigger. All these things excite me to no end. They are promises of a full summer. They are promises of birth and renewal. They are foreshadowing of light and warmth.
When you are at the mercy of the seasons, each time one of your favorite foods comes into season, it seems like a miracle. In the summer, I feel this way about raspberries. I can never eat enough of them, raw, in baked dishes, or fresh off the vine. This week, the Wetzels celebrate cauliflower.
It occurred to me this week that the traditional Thanksgiving meal is – in fact – an iconic example of real, local, in-season food. In autumn, our seasonal foods are all highlighted at the event: potatoes, cranberries, brussels sprouts, yams, sweet potatoes, applesauce, pumpkins and squash.
The trees are crayon box hues and the mornings are getting brisk. As the seasons change outside, the way we eat our foods change as well. In the summertime, I like fresh foods that I toss or eat raw. The oven is never on; food preparation is rarely complex. In autumn, however, there is a call in the kitchen to warm things, season them, or turn them to stew. What better way to make a meal from the autumn produce than by chopping it up and slow cooking it all afternoon.
Hi, there! I’m Erin. I’m a crunchy Christian mom and artist. I love to eat local farm food and shop at thrift stores. I blog about our crazy life and baby girl (born April 2011). I love rainbows. My hair is messy. ^_^ I hope you enjoy my blog! (Read More about me here...)