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seasonal cooking

post #1 of 15
Thread Starter 
I want to do more seasonal cooking. Anyone have any season specific standby recipes that you and your kids love?
post #2 of 15
I'd love to say yes, but dd rarely eats what I cook, even though it's based on the seasons. I usually let the food at the farmer's market inspire my menu, but my planning has been a little off lately, sorry.
post #3 of 15
Oh, I am so looking forward to the harvest season that is starting now!! I can't wait for butternut squash and mashed potatoes, meatloaf and gravy. I tend to cook with a lot of garlic and ginger in the fall and love to carmelize those dense root veggies. Roasted root vegetables is a stable for us in fall----we just cut up different kinds of potatoes, yams, a big onion and toss it with herbs, garlic and olive oil and roast them up. Yum!
post #4 of 15
Quote:
Originally Posted by audsma View Post
I'd love to say yes, but dd rarely eats what I cook, even though it's based on the seasons. I usually let the food at the farmer's market inspire my menu, but my planning has been a little off lately, sorry.

I am the same way right now. I like to go to the Farmer's Market and shop my produce for the week, buying what is in season and the best priced. Summer is easy, of course, but fall is my favorite time of year to cook, all the fall/winter harvest veggies- yum! I have to say thought that I have been really crap at meal planning the last month or two and I am resolved to get back on track.

Not only is cooking seasonally the most economical , it is really the healthiest and makes a whole/TF diet a lot more accessible.
post #5 of 15
Roasted root vegetables is a stable for us
post #6 of 15
Right now, two of our favorites are fried eggplant (coated in cornmeal) and okra, corn, and tomatoes (served over rice). Yum.

Ds loves the eggplant. Tolerates the o,c, and t. He eats the corn and the rice. LOL
post #7 of 15
Bumping because all of those moved threads are distracting!
post #8 of 15
as everyone else said - roasted root veggies in the fall
stew in the fall & winter
chili in the fall & winter

more salads for dinner and light, quick cooking dishes in the summer
summer squash, corn, tree fruits, etc in the summer
post #9 of 15
For the fall, I'm excited to make stews, chili and soups galore. I'll make one at the start of the week and eat it all week long, or freeze part of it for a quick meal another time. I have so much fun experimenting with different recipes and adding new things.
post #10 of 15
Well I have been seasonal cooking all summer and into the fall now. My neighbors keep bring me veggies from their garden and also my Dad, plus I go to our farmer's market weekly to buy our veggies. Next year we will have our garden back.

Anyway I have a wonderful recipe I would like to share inspired by one of our local restaurants.

Corn veggie medley

2 cups fresh corn cut off the cob
2 zucchini-green, yellow squash whatever you have on hand
1 sm onion chopped-also whatever kind-I've been using WallaWallas
1 sweet bell pepper-I've used red
2 cloves garlic chopped
basil leaves torn
salt and pepper
1tbsp butter(or EVOO)

Heat butter or oil in pan, add veggies and cook until tender crisp, add garlic and basil at the end. Salt and pepper to taste-I add mine while cooking. There is something so good about this, especially the corn. Yummy. My family is loving it with grilled steaks.
post #11 of 15
Well now that the weather is getting cooler I'm in the mood for chili, home made chicken soup,apple buternut squash soup, lasagna, roasted chicken with stuffing, pot roast, potato soup with corn and cheddar cheese, chicken pot pie...Pretty much anything that can go in a crock pot, or goes in the oven!
post #12 of 15
Amnda,

How do you make the apple/butternut squash soup?
post #13 of 15
I'm not sure where I got this recipe. Either family circle magazine or my kraft food magazine.

Apple Butternut Squash Soup
2 tbsp butter
1 med onion, chopped
1/8 tsp nutmeg
6 cups chopped butternut squash
2 medium granny smith apples, peeled and chopped
3 cans veg. broth
1/2 c. honey nut flavored cream cheese

Melt butter in large pot. Add onions, cook 4 minutes, until soft, but not browned. Stir in nutmeg, cook 1 minute. Add squash, apples, and broth. Boil. Reduce heat and cover. Simmer 50 minutes until squash and apples are tender. Cool slightly. Process in blender in batches until smooth. Cook on low until heated through. Add cream cheese for garnish.

I love this soup, I have a butternut squash in my garden that is almost ready to be picked, and I plan on making this with it! I absolutley love the cream cheese with it too.
post #14 of 15
Quote:
Originally Posted by amnda527 View Post
I'm not sure where I got this recipe. Either family circle magazine or my kraft food magazine.

Apple Butternut Squash Soup
2 tbsp butter
1 med onion, chopped
1/8 tsp nutmeg
6 cups chopped butternut squash
2 medium granny smith apples, peeled and chopped
3 cans veg. broth
1/2 c. honey nut flavored cream cheese

Melt butter in large pot. Add onions, cook 4 minutes, until soft, but not browned. Stir in nutmeg, cook 1 minute. Add squash, apples, and broth. Boil. Reduce heat and cover. Simmer 50 minutes until squash and apples are tender. Cool slightly. Process in blender in batches until smooth. Cook on low until heated through. Add cream cheese for garnish.

I love this soup, I have a butternut squash in my garden that is almost ready to be picked, and I plan on making this with it! I absolutley love the cream cheese with it too.

omg, that sounds amazing! I'm putting that on the menu sometime this month!
post #15 of 15
that soup does sound awesome. i love succatash (basically the corn dish described by pp), had some last night that my former-chef dad made and it was sooo good. ive been doing a roasted chicken with root veggies and then i use the leftover chicken for from-scratch mini chicken pot pies- i make individual pies with no tops in a muffin tin.
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