March 6th, 2008

Eco Eats: Cooking with the Seasons

Posted by Monica Schenk

Whether you are a locavore aiming for a 100 mile diet or just a conscious consumer who wants to add more eco-friendly, healthy food to your current diet, eating local in-season produce is good for your community, better for the planet and it often costs less too.

We have decided to encourage your local gastronomy by looking into what’s in season near you and offering recipes each month to help you take advantage of the local bounty.

Avocados and grapefruit are in season this month in California and Florida; carrots are popping up in New York and Washington; sweet potatoes are ripe for the digging in Texas and North Carolina; and local spinach should be headed to the market in Iowa and Missouri.

The following recipes are easy additions to any meal.  If you have a delicious way to use produce that is in-season this March, please share it with our online community.  Bon Appetite!

California and Florida

Grapefruit, Avocado, and Fennel Salad from Epicurious

2 large pink grapefruits, peel and white pith removed
1 pound fennel bulbs, trimmed, cut into paper-thin slices
2 large avocados, halved, pitted, peeled, cut into thin slices
2 cups arugula
salad dressing (see recipe for ingredients)

New York and Washington

Roasted Baby Carrots with Marmalade from Chow

12 small baby carrots, tops removed and peeled
1/2 cup orange marmalade
1/4 cup white wine
1 teaspoon cumin seed
1/4 cup vegetable broth
1 tablespoon Dijon mustard
1 tablespoon unsalted butter

Texas and North Carolina

Sweet Potato Fries from the Food Network

Cooking spray
2 large sweet potatoes, peeled and cut into wedges
1/2 teaspoon salt
1/4 teaspoon ground black pepper

Iowa and Missouri 

Quinoa-Spinach Bake from Martha Stewart Living

1 pound spinach, leaves picked and washed
2 teaspoons olive oil
1 yellow onion, peeled and diced
2 cloves garlic, peeled and minced
1 tablespoon picked fresh thyme leaves
1 teaspoon finely chopped fresh rosemary
1/4 teaspoon crushed red-pepper flakes
2 cups cooked quinoa (about 1 cup uncooked quinoa)
1 cup nonfat cottage cheese
1/4 teaspoon freshly ground black pepper
2 large eggs, lightly beaten
Olive-oil cooking spray