At Farm to Fit, we value seasonal eating. Chef Jeremy takes pride in crafting recipes that highlight what nature has to offer the Pacific Northwest throughout the year.  For example, both summer and winter menus have a Local Fish dish, but you’ll notice that in winter the fish is pared with root vegetables and cream sauces while summer’s version showcases veggies such as tomatoes, corn, and fresh basil.  Eating with the seasons is the most non-revolutionary idea ever – in fact it is as traditional as you’re gonna get.  It’s the way we survived for all those years before fair-trade treaties and international shipping.  Our bodies move in cycles, just like the seasons, and becoming attuned to our natural cycle is beneficial for wellness.  There are many foods that keep us hearty and healthy during the months of winter.  Warming soups made with rich stocks, black beans, kidney beans, dark leafy greens, lamb, chicken, etc. are nourishing and delicious.  Vegetables like potatoes, squash, turnips, brussel sprouts, mushrooms, leeks, cabbage, celery, turnips, kale, rutabagas, broccolini, etc. are readily available and are the perfect addition to any dish.  Cinnamon, fennel seeds, and walnuts are also good recipe additions, for their warming quality.

In addition to the health benefits of seasonal eating:

  • it supports and promotes your local economy
  • reduces CO2 emissions
  • is more cost effective than eating foods that have traveled a long way
  • it tastes better!

This week we’re serving up Root Vegetable Hash, German Pork Schnitzel with Braised Cabbage and Parslied Fingerling Potatoes, and Kumquat Chicken with Turnip Farro & Caramelized Brussel Sprouts – just to name a few!  Check out our upcoming menus – and in the meantime, try this immune boosting recipe that will nourish your body with what winter has to offer!

Ginger Carrot Butternut Squash Soupbutternut_squash_soup

Makes 4 servings
Ingredients:
  • 4 carrots, washed and sliced
  • 3 cups butternut squash, peeled and cubed (from medium squash)
  • 1 medium onion, chopped
  • 1 tablespoon fresh ginger, chopped
  • 1 teaspoon orange zest
  • 1 teaspoon turmeric
  • 1 stick of cinnamon
  • 6 cups filtered water or vegetable broth
  • Salt and pepper, to taste

Place all ingredients in a large stock pot and bring to a boil. Reduce heat and cook at low temperature, just simmering, for one hour. Stir occasionally and skim off the foam from the top.  In a blender puree the soup until smooth and creamy. Serve hot!