Tackle your seasonal blues with some seasonal cooking
Farmers, sellers can point you towards the freshest items and the best deals
East-coasters are no stranger to the winter blues. After the third major snowfall of the month and a string of grey-skied days, the summertime and its bountiful fresh produce feels like a distant daydream.
Although January and February can feel like a drag, Prince Edward Island-based blogger and recipe developer, Barbara Mayhew, has taken it into her own hands to channel the warmer weather through food.
Mayhew is a firm believer in batch cooking and storing make-ahead meals. Each fall, the avid gardener ensures her two freezers are stocked with enough food to nourish her throughout the wintertime.
covered “While my backyard is in snow, I can take out a roasted tomato soup and remember how incredible it was to pick a fresh tomato from my garden,” said Mayhew.
Mayhew will take the fresh tomatoes, green beans, apples, and peaches grown in her garden during the spring and summer months to cook soups, casseroles, sauces, tarts and pies of all sorts. With leftover vegetables, Mayhew will either pickle them or prepare mustards and relishes, and with leftover fruits, she’ll boil them into jams and jellies.
“When I was retiring four years ago, somebody asked me if I was going to keep prepping my meals with seasonal ingredients and all I could say was ‘oh heavens, yes’. It provides a muchneeded variety throughout my year.” Garlic.
FIND YOUR SIGNATURE DISH
When it comes to seasonal cooking year-round, owner and operator of Halifax’s Local Source Market, Krista Gallagher’s biggest piece of advice for home cooks is to pick one dish, and master it.
“Pick something that you’re interested in or something that you love to eat, and get really good – hyper-focused even – at making it well, then grow your confidence from there,” said Gallagher.
Gallagher is a firm believer that cooking seasonally is not as complicated as many people may think. Along with having some fun in your kitchen to nail a signature dish, Gallagher recommends shopping in-person at your local farmers market or independent grocer, and asking a ton of questions.
Farmers and sellers will be able to point you towards the freshest items and the best deals so you get the biggest bang for your buck.
“Grocery shopping is a very personal experience and I think it’s important that there is transparency in where your food is coming from,” says Gallagher.
At this time of year, Local Source is known for its supersweet
carrots, Elmridge Farm and different varieties of squash. They also stock an array of organic greenhousegrown herbs, microgreens, peppers and tomatoes.
WHAT’S IN SEASON RIGHT NOW
Cooking with leafy greens and wonderfully ripe berries can certainly channel memories of brighter times, but head chef at Newfoundland farm-to-table restaurant,
The Grounds Cafe, Nick Van Mele, reminds us that there are, in fact, other fresh ingredients best grown in the colder parts of the year.
“You have to rely on using root vegetables like carrots, beets, yams, turnips, parsnips, radishes and potatoes or heartier greens like kale, cabbage and swiss chard,” said Van Mele. “A lot of people are finding new and innovative ways of cooking with these things.”
Van Mele encourages those wanting to add some vibrancy to their wintery meals to incorporate at least one seasonal ingredient – even if it’s something small, like adding crunchy lettuce on top of a hot stew.
The veggie-focused chef whole-heartedly believes in making produce the star of a dish, and advises people to keep an open-mind when it comes to grocery shopping and cooking in the wintertime.
“Having flexibility is a huge strength,” said Van Mele. “Instead of walking into the store wanting to check specific things off of your list, go into the produce section of your local market and see what’s on sale and looks good – and don’t be afraid to do a quick internet search to find recipes while you shop.”
Perhaps it’s mushrooms, which can be added to a creamy pasta or stir fry for an earthy and meaty flavour, or a head of cabbage, which can be charred whole in the oven and drizzled with a spicy honey or tahini dressing.
LOOK TO LOCAL INITIATIVES TO SAVE MONEY
Chef Van Mele encourages people to look out for local initiatives in their area to save money on fresh produce. Non-profit organization, Food First NL, does pop-up farmers markets in community centres across Newfoundland, partnering with producers to sell fruits and veggies at a discounted price.
Many farms in the Maritimes also do Community Supported Agriculture (CSA) packages, where locals can sign up to regularly receive a mystery box full of fresh, farm-grown ingredients.
“Buying locally is not a one-size-fits-all,” said Van Mele.
Although a proud garden owner, Mayhew similarly notes that there are many different ways for people to eat, cook and support local on the East Coast.
“If you’re living in a small apartment without an outdoor space or are overwhelmed by cooking an entire dish with local produce, try pickling your favourite vegetable or canning a simple tomato sauce,” said Mayhew.
“Supporting local is community-building and leaves less of a carbon footprint, but it’s also far yummier and gives you peace-of-mind.”