Cooking in the winter using local ingredients can be challenging, especially when we know the grocery store offers a plethora of colorful (out of season) fruits and veggies. It doesn't help that most cookbooks aren't laid out seasonally. But learning to create awesome seasonal dishes takes only a little practice and creativity. An easy way to start is to look around the market and choose a base (grains, pasta, etc). Then, add a vegetable or protein or two, include something salty like cheese or capers, and finish with a bright herb, like mint or cilantro.
We created a winter salad following this technique-every ingredient comes from our market! For our salad we used wheat berries, butternut squash, salad greens, cheese, and cilantro.
Start by cooking the wheat berries in some water for 30-40 minutes until soft. Meanwhile, roast the butternut squash by cutting in half, placing it face down on a cookie sheet in a little olive oil, and sticking it in the oven at 400F for 10-15 minutes until tender. After the wheat berries are done, drain them, and combine them with chopped squash, greens, shredded cheese, chopped cilantro, and olive oil. Season with salt and pepper.
Try this recipe with sweet potato, turnips, carrots, or chicken instead of squash; with spinach, micro greens, or kale instead of salad greens, and mint instead of cilantro.
Ana Bird, Market Manager