‘Dig’ The Earth

Does winter mean we have to forgo the pleasure of eating fresh vegetables? If you live in the Midwest US like I do getting those fresh veggies from your garden ended a couple of months ago (unless you have shelter for your plants). It’s only 10 degrees F outside, but that doesn’t mean you can’t have some delicious fresh vegetables that are in season right now.

With the advent of transportation and improvements in refrigeration over the last century many of us can and do enjoy vegetation in our diets year round. During these colder months we can look forward to finding fresh versions of these veggies in our grocers produce section:

* Broccoli
* Brussels Sprouts
* Collard Greens
* Fennel
* Leeks
* Pumpkins
* Sweet Potato
* Turnips
* Winter Squash

You can make delicious sautes, sauces, soups, salads, and slaws out of these bountiful veggies. If you’ve ever seen Good Eats with Alton Brown on Food Network you know there are endless ways to prepare these winter vegetables in tasty and interesting ways.

It is so gratifying to be able to make meals with vegetables and herbs harvested from your own garden. Yesterday I made a mushroom soup that called for a mixture of herbs like sage, thyme, marjoram and rosemary. I had all but the marjoram – which I substituted with oregano – right in my garden. It felt really good to do that. I have a huge load of tomatoes that I need to process – chop and freeze or allow to ripen.

I did get one small watermelon from my garden this year. There were about a dozen sweet dumpling squash I was able to harvest. I might make some soup or pies out of them. Next year my plan is to make the garden even bigger so we can have more of a variety.