In Season Recipes

In-Season Foods in Michigan for December:

Apples, brussels sprouts, celery, onion, potatoes, butternut squash, and acorn squash

In-Season Foods Around the Country for December: 

Artichokes, arugula, beets, bok choy, broccoli, brussels sprouts, cabbage, carrots, cauliflower, chard, chicory, collard greens, corn, endive, garlic, kale, kohlrabi, leeks, mushrooms, mustard greens, parsnips, sweet peppers, radishes, rutabagas, scallions, spinach, sprouts, and sweet potatoes

Honey Roasted Butternut Squash with Cranberries + Feta

What You Need…

  • 1 large butternut squash, peeled + chopped
  • a hearty drizzle of olive oil (1-2 TBSP)
  • salt, pepper, and garlic powder, to taste
  • 1-2 cups fresh cranberries (add a little, or a lot!)
  • 2-3 TBSP honey (or extra, to taste)
  • 1/4 cup finely crumbled feta
  • ground cinnamon, to taste
  • fresh or dried parsley, to garnish, optional

How To Make It…

  1. Pre-heat oven to 400 degrees F.
  2. Lightly drizzle or spritz a baking sheet with olive oil.
  3. Add cubed squash to the sheet along with another drizzle of olive oil.
  4. Sprinkle with a light layer of salt, pepper, and garlic powder, based on taste preference.
  5. Roast at 400 F for 25 minutes on the center rack.
  6. At the 25 minute mark, pull out the oven rack, and add your fresh cranberries to the roasting pan.
  7. Return to the oven for 10-15 minutes or until the cranberries have started to soften and burst a bit, resembling really juicy craisins vs fresh firm cranberries.
  8. Remove from oven and add a sprinkle of cinnamon (approx. 1/8-1/4 tsp depending on preference) along with feta and honey. I listed the honey measurements I used, but depending on whether you used fresh cranberries or dried, sweeten to taste.
  9. Garnish with parsley for a burst of color and dig in while it’s hot!
  10. Note: Feel free to use fresh or dried cranberries for this dish! Dried will be sweeter, while fresh with have a delightful punch of tartness to pair with the buttery squash and sweet honey. Let your tastebuds be your guide and have fun with it!

Potato Celery Soup

What You Need…

    • 2 cloves garlic finely chopped
    • 1 medium size onion finely chopped
    • 2 tablespoon extra virgin olive oil
    • 2 medium size potatoes peeled and roughly chopped
    • 6 stalks celery chopped bite size (reserve 2 chopped stalks in a separate bowl)
    • 6 cups vegetable broth
    • 1 1/2 cup milk (your choice nut milk or cow’s milk) 
    • 4 scallions thinly chopped
    •  salt and pepper to taste

How To Make It…

  1. Bring a medium pot of water to boil and add potatoes. Boil the potatoes until cooked through.
  2. Meanwhile, in a large pot over high heat, add olive oil, garlic and onions. Cook for 2-3 minutes, until onions are translucent.
  3. Add 4 chopped celery stalks and cook for another 3 minutes.
  4. Add vegetable broth, stir and bring to boil. Cover and simmer on low (should still be slightly bubbling) for 30 minutes.
  5. Meanwhile in another small pot, bring a little water to boil (about half full) and add the remaining two celery stalks (chopped). Boil on low for 15 minutes. Drain and set aside.
  6. Back to the soup: Turn the heat off, add potatoes to broth and blend until smooth. Add milk and stir well.
  7. Turn the heat back on low, add boiled chopped celery, season with salt and pepper, and serve topped with a few scallions.

Apple Oat Greek Yogurt Muffins

What You Need…

How To Make It…

  1. Preheat your oven to 350F (176C) and prepare a muffin pan by spraying the cavities with cooking spray or lining them with paper liners. Set aside.
  2. In a large mixing bowl, combine the flour, oats, baking powder, baking soda, cinnamon, and salt. Set aside.
  3. Lightly beat the egg in a separate bowl. Whisk in the yogurt, applesauce, brown sugar, vanilla, and grated apple, stirring until well-combined.
  4. Add the wet ingredients to the dry ingredients, mixing gently until just combined. Fold in the raisins.
  5. Divide the batter evenly among the 12 muffin cups, filling them almost to the top. Add a sprinkle of oats if desired.
  6. Bake the muffins for 20-22 minutes, or until top is firm to the touch and toothpick inserted into the centre comes out clean. Allow the muffins to cool in pan for ~10 minutes before transferring to a wire rack to cool completely. Store them in an air-tight container for up to 5 days, or freeze them for up to 3 months.

Luxury Venison Shepherd’s Pie 
What You Need…

  • 1 tbsp. flour (all-purpose)
  • 2 lb potatoes, peeled and quartered
  • 6 tbsp. milk
  • 2 oz./110g butter, cubed plus 1 tbsp. for the sauce
  • Salt to taste
  • Ground black pepper to taste
  • 1/2 tbsp. lard or dripping
  • 1 cup onion (chopped)
  • 1 cup carrot (finely diced)
  • 1 cup parsnip (finely diced)
  • 1 cup celery (finely diced)
  • 1 clove garlic (minced)
  • 2 cups venison mince (ground venison)
  • 1 pint/600 ml beef (or chicken stock)
  • 1 small glass of Port (or good red wine)
  • 1 cup white mushrooms (chopped)

How To Make It…

  1. Heat the oven to 375 F
  2. Mash the flour into the  1 tbsp butter into a small bowl and pop into the freezer.
  3. Place the potatoes into a large pan of boiling water. Boil the potatoes until they are soft but not breaking up; this will take about 15 – 20 minutes. When soft then drain through a colander.
  4. Place the milk and butter in the same pan you used to boil the potatoes. Return the pan  to the heat, gently warm until the butter has melted. Add the potatoes to the pan and mash with a potato masher or fork. Add a little salt and a few twists of pepper to taste, then put to one side.

Chiccken Soup with Rutabagas and Greens

What You Need…

    • 1 whole chicken, approximately 3-4 pounds, preferably organic/free-range
    • 1 tablespoon organic butter
    • 1 tablespoons olive oil
    • 1 large onion, peeled and chopped
    • 3 large organic carrots, peeled and chopped
    • 3 stalks organic celery, cleaned and chopped
    • 1 large rutabaga, peeled and chopped (or use chopped parsnips or turnips)
    • approximately 4 cups chopped turnip greens (or other dark leafy greens like kale)
    • coarse sea salt and pepper to taste
    • sriracha chili sauce (or your favorite hot sauce)- to taste

How To Make It…

  1. Heat olive oil and butter in a large soup pot. Place chicken in the pot and allow to sear for a minute or so on each side. Add a little water if necessary to prevent the chicken from burning.

    2. Add chopped onion and cook for several minutes, moving the chicken around, again adding a little water to prevent burning.

    3. Add the rest of the vegetables (but not the greens: add them at the end), then add enough water to cover the chicken (about 10 cups). Bring to a boil, skim any foam that rises to the top, and then reduce heat to a simmer. Cook for 50 minutes-1 hour or until chicken is cooked through.

    4. Turn off heat. Carefully remove the chicken and allow to cool in a separate bowl.

    5. If you are going to serve all of the soup right away, you’ll want to remove the meat from the chicken bones, chop or shred it, and add it back into the soup (make sure you don’t burn yourself). If not serving all of the soup now, you can store the chicken separately and make use of it however you like: I often use some to make chicken salad.

    6. Add greens about five minutes before serving: the heat of the soup will wilt them down. Add sea salt and freshly ground pepper to taste.

Why You Should Be Eating with the Seasons

Let’s think back to our ancestors… they only ate what was in season because that was there only choice… but today when we go to the store, every fruit and vegetables can be found regardless of what time of year it is. By consuming foods that are in season we give our bodies a wider variety of vitamins, minerals, and nutrients. Visit the local farmer’s market to get started! You can find out what’s in season, where your food was grown, how it was grown, and who grew it. Freshly picked fruits and vegetables are more nutritious and can eat easier knowing your food didn’t travel 1000’s of miles before reaching the plate. Simply put, Mother Nature knows best; she grows exactly what your body needs, when you need it most. Eating with the Seasons is a simple way to become more in tune and grounded with the world around you. Give it a try and let us know how you feel.

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