|The fruit and vegetables used each season (starting with spring) in the Simply in Season cookbook|
Not that I want to go back to the restricted diet of yore, but it does make sense to, as much as possible, eat produce that is grown locally and harvested in that season. It is definitely better for the environment not to transport food from half way around the world. I'm also concerned about the amount of pesticides and use of contaminated water in some of countries so I am choosy about where I buy my fruit and veggies from.
Buying locally and in season, also results in better quality food, both in terms of nutrients and flavour. Also when you haven't had certain fruit or vegetable for the better part of a year, the turn of one season to the next is greeted with much enthusiasm. Who isn't thrilled when strawberry and asparagus season finally comes round in the spring or when the first crunchy apples appear in the fall.
I'm happy to have a little more variety than back in the day, but I do try and limit my purchases of produce that have come from far away and I attempt to buy more locally-grown produce when possible.
My son said the Dilly Mashed Potatoes (page 263) are their favourite way to make mashed potatoes now, so I had to give the recipe a try. Fortunately I already had all the ingredients on hand and they were all storage vegetables (except the green onions in the original recipe, but I didn't use them).
5 large potatoes, peeled and diced
4 large carrots, thinly sliced
2 tablespoons butter
1 large onion
1 1/2 tablespoon fresh dill or 1 teaspoon dried dill
1/2 cup plain yogurt or sour cream
salt and pepper to taste
1/2 cup cheddar cheese, grated (optional)
1. Boil the potatoes and carrots until soft. Drain, and mash.
2. Melt butter in a frying pan and cook the onions until they are translucent (about 10 minutes). Add the dill in the last few minutes and continue to cook.
3. Add the onions and dill to the mashed potatoes and carrots.
4. Stir the sour cream/yogurt and salt and pepper into the mashed potatoes. Mix well and transfer to a greased 2.5 L casserole dish. Add grated cheese on top if desired.
5. Bake uncovered for 30 minutes at 350F. May be frozen before baking - to reheat from frozen, bake 1 hour covered, then 20 minutes uncovered.