Some of my favorite recipes come from the Epicurious.com website, which is a search engine for the Bon Appetit and Gourmet magazine recipes. Here are a few ideas from this source for cooking the season's veggies.
Friday, February 20, 2009
February: What's in season?
Despite being in the South, February still means winter for North Carolina. This season has been especially brutal for us, with plunging temperatures much more common than warm, sunny days. Our local farmers, as well as some of us adventuresome backyard gardeners, continue to have fresh produce, though. Dark, leafy greens and root vegetables are the most hearty and abundant now. These include spinach, collards, mesclun mix, arugula, tatsoi, turnips (and their greens), rutabaga, sweet potatoes and carrots. At first blush these sound like decent staples for your winter vegetable drawer. However, when you have been eating the same greens and roots for months, one must start thinking more creatively.
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