Whoa weather, what have you done with the garden? My mother in-law’s magic green thumb meant we were still getting tomatoes, strawberries, even swiss chard and other loveliness out of the garden as late as last week.
I though we might just have veggies all Winter this year. Alas, Mother Nature took a dump in our raised beds and the family veg patch is caput for the season.
If you are lamenting the loss of the harvest bounty as much as I am, there’s great news. Eating local all year long is something that folks in coastal British Columbia are able to do and do well.
I’m not advocating you spend the whole Winter chowing down on potatoes, cabbage and beets either – there is some serious Winter goodness out there that keeps you eating local and eating lots of different things.
If you’re like me, though, you have your doubts about the variety thing. So, I checked in with James and Angeline Street over at Courtenay’s Brambles Market and they gave me the low-down on what is available this time of year in the veggie universe. By the way, Brambles is an OBE advertiser, but they did not solicit or pay for this story. They are just an awesome resource for local food. So, we’re plugging in to the local foodie mothership.
I was so excited to see some of my fave staples on the list including: peppers, carrots, radishes, spinach, cucumbers and tomatoes (heck, that’s a great salad).
You have tons of options for greens such as arugula, endive, kale, lettuce, mache and mizuna, pac and bok choy, raddiccio and salad mix. Swiss chard is always going to make it in there.
My Winter staples like cabbage, beets, squash, turnips, parsnips and garlic are true cold-weather comfort foods and, amazingly, you can get almost all veggies like peas and corn frozen.
In the fruit universe, it’s all about apples, pears and the surprise local kiwi. There’s also frozen and dried fruit and vegetables of all kinds available throughout the season.
It may not be the bounty of the Summer, but whoa does Winter ever bring out the local goodness.
Now, I’m off to make some SERIOUS Winter comfort food in the form of Spanikopita (the recipe follows):
1/2 cup butter (first amount)
1 LARGE bunch spinach, rinsed and chopped (I’d say at least 6 packed cups of chopped spinach is a safe amount)
6 green onions, chopped
3 TBSP fresh dill, or 1.5 TSP dried
4 eggs, lightly beaten
1 cup crumbled feta cheese (goat feta or soy feta is a good alternative in the no-dairy universe)
1 cup ricotta cheese (soft goat cheese also works)
1.5 TSP nutmeg
1 lb. Fyllo pastry (Edible Island has spelt Fyllo), thawed
1/2 cup melted butter (second amount)
Directions:
1. Heat butter in a medium-sized saucepan on medium heat. Add the green onions, stirring until soft. Add spinach and dill, cook and stir for 3 minutes or until spinach wilts; cool.
2. Squeeze excess liquid from spinach mixture. Place the spinach in a bowl. Add eggs, cheeses and nutmeg. Mix well.
3. Set oven at 350 F.
4. Brush 2 sheets of fyllo lightly with melted butter. Place them on top of each other, cut pastry widthwise into 8 strips. Place 1 TBSP. of the mixture at one end of each strip fold over the end to cover the filling. To shape a triangle fold the end corner diagonally across to the other strip, making sure to keep the triangular shape. Repeat procedure until all strips are used. Place triangles on ungreased baking sheet and brush tops and sides with butter. Bake for 20-25 minutes, or until golden brown.
Absolutely delicious!
Enjoy!
Recipe taken from the book A Taste of the Mediterranean – Vegetarian style by Mary Salloum
Spanikopita photo courtesy of Krista Johnston
MORE LOCAL FOODIE LOVE:
Check out some amazing local food at restaurants such as:
- Locals – Food from the Heart of the Island
- Atlas Restaurant
- Avenue Bistro
- Anderton Bistro
Places I love when looking for seasonal local food recipes:
Betcha that would be awesome with Kale as well! mmmm, Kale….