This past week I've really been enjoying the delicious flavors of January in the northern hemisphere.
Sounds odd? Not at all.
It's a good time of year for root vegetables – slow cooked carrots, parsnips & onions with rosemary, for example – and for deep green treats like Brussels sprouts – the best ever of which I just had the other night at Cav on Market Street in San Francisco and which were cooked with cider, I think, to take off a little of the bitterness.
It's also a perfect time for baking – breads, pies, casseroles – and soup-making.
Mmm, and time to break out the aged treats – cheeses, wine, cured meats, pickles, jams.
What good flavors can you find in January where you live?
3 thoughts on “Seasonal Flavors”
clementines and all their cousins! the mid-winter miracle of sweet, juicy, cold-fighting vitamin c goodness.
The strawberries are coming, the strawberries are coming!
there’s a roasted lima bean casserole coming up in our weekly menu plan soon, will write about that. you wouldn’t want to eat it more than once a year but man is it good.