What’s in season?

I love to talk about veggies. I have been working along side my bonus Dad three miles outside of Sully going on six years now! When I found out there was an organic garden this close to home; I was stoked! My mom grew all kinds of things. We would eat raw green beans straight out of the garden. It was a wonderful way to grow up. She would make most things from scratch. I didn’t know any different. Building a good foundation when you are little makes for good habits when you become an adult. I am so grateful.

Sooooo…what is in season right now? We are coming out of winter season soon, I hope! Let’s chat about it. I have been obsessed with cabbage all winter! I have sautéed it and roasted it. It makes SO many meals. It if full of fiber, Vit K, antioxidants, B6, folate, manganese and potassium. It is also a low calorie vegetable. I have been cooking it for Mom and Dad the last few months with ground beef, red onion and all the Asian flavors. It is quite tasty! I even eat it for breakfast. I lead with fiber and then with protein almost every morning. It keeps blood sugar level. It is delicious!

Some other wonderful veggies in season right now before we get to Spring are: root veggies like carrots, beets, parsnips, radishes and turnips, cabbage, broccoli, cauliflower, Brussel sprouts. Coming for Spring will be asparagus, peas, leeks, onions, shallots and lots of various greens. When you eat things in “peak” season, you are getting the benefit of maximum nutrition! We want to load our bodies up with as many nutrients as possible at all times!

Look up different recipes related to any of these seasonal veggies and have fun experimenting in the kitchen! I will make something 12 times to get it right or change it to the way I want it. I will leave my Asian Chicken Cabbage recipe below. Happy Cooking!

Asian Chicken Cabbage
1 nappa cabbage (leave core intact)
Slather onto each wedge a mixture of 1 T dijon mustard, 2T coconut aminos, 1 T rice wine vinegar, 1 T sesame oil, 2T extra virgin olive oil, 1 tsp local honey, kosher salt, pep
2 T red onion chopped small
2T yellow pepper chopped small
drizzle with olive oil on each wedge
3 T chopped chicken (small)
Roast in oven for 12-15 until tender
Take out of oven and drizzle more of marinade over the top, 2 tsp of almond, walnut or pecans and feta/goat cheese
*could add chopped tomato
SO YUMMY! You can vary it cup however you like!

Love you all! Get in the kitchen and try new things! It is so fun!
Em