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Subscribe to this list via RSS Blog posts tagged in food for warmth

Posted by on in SageWoman Blogs
It's Hearty Soup Weather

         During most of history, people ate what they had put away for the winter in their cellars and barns. In Colonial New England, unless someone had a greenhouse a midwinter salad was unheard of. In the Middle Ages in Europe and Russia, fasting during Lent was a necessity because what little food was available to most by late winter had to be hoarded and used carefully. People ate with the seasons. Forty years ago on a late spring trip to Russia with my mother I recall cabbage being served to us daily. It keeps well if properly stored.

          Root vegetables can stay fresh for months. Turnips, Carrots, Rutabagas and winter squashes keep when in a cold place. I recall the root cellar in my Great Aunt Alice's large garden—a deep hole with a wooden cover where vegetables could be safely stored for the winter months. I prefer to eat with the seasons. I feel healthier eating root vegetables often in fall and winter.  

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