Eating In Season…continued~
In a research study conducted in 1997 by the Ministry of Agriculture, Fisheries and Food in London, England, significant differences were found in the nutrient content of cows milk in summer versus winter. Iodine was higher in the winter; beta-carotene was higher in the summer. The Ministry discovered that these differences in milk composition were primarily due to differences in the diets of the cows. With more salt-preserved foods in winter and more fresh plants in the summer, cows ended up producing nutritionally different milks during the two seasons. Similarly, researchers in Japan found three-fold differences in the vitamin C content of spinach harvested in summer versus winter.
We must not forget to add the warming spices to our fall and winter menu…emphasize ginger, peppercorns, mustard seeds, cayenne pepper, cinnamon, clove, and turmeric…
In winter, turn even more exclusively toward warming foods. Remember the principle that foods taking longer to grow are generally more warming than foods that grow quickly. All of the animal foods fall into the warming category including fish, chicken, beef, and lamb. So do most of the root vegetables, including carrot, potato, onions and garlic. Eggs also fit in here, as do corn and nuts.
In all seasons, be creative and listen to your body, it will dictate the foods needed to energize and stabilize for the season. Let the natural backdrop of spring, summer, fall and winter be your guide.
A simple stew and bread can be tweaked to the most nourishing meal one could need…to the stew, start with your seasonal vegetables and meat of choice ( if any) add dried herbs such as thyme or basil for flavor, a good shake of cayenne pepper and a bland pot suddenly becomes festive!
The bread can be seasoned with oregano and garlic, black-pepper or your favorite hot pepper, sage also adds great flavor to bread….just enough for a slight bite…don’t over season or you’ll just end up with ‘hot’ and not pleased.