Answer: why not?
It may seem crazy to subsist off of winter produce alone, but we live in Texas. It’s actually easier to grow things through the mild winter than keep them alive through the hot summer. Sure, we don’t have strawberries or eggplant right now but all in due time, all in due time. Winter crops from California to Florida are full of exciting greens and citrus among other fruits, veggies, and nuts.
This diet has proved to be a crash course in seasonal eating. By eating seasonally we eat foods that grow naturally with the environmental conditions (ie lettuce in the winter and bell peppers in the summer), it reduces the energy and resources put into growing water intensive plants in the summer and light intensive plants in the winter. Can you imagine trying to keep arugula alive through August in Texas?
The local element cuts out anything that might be grown somewhat seasonally say in Mexico and trucked up north. Again, we do live in Texas where it is possible to grow food through the winter. This is not necessarily an option for more northerly regions but I challenge you to find one fresh food item produced in your local region in the winter. You might be surprised, mushrooms for example can be grown almost anywhere.
All the seasonality aside, we have been
experiencing a rash of weather conditions here in Austin. Check out these two pictures of my garden, the first taken on Tuesday and the second on Thursday…
Switching gears, here is the best lunch I have had all month!
Grilled and sautéed mushrooms, onions, mustard greens and potatoes on a bed of spinach with a side of black eyed peas topped with cheddar cheese and Guacamole!
The guacamole is one avocado mixed with some diced red onion, tomato, cilantro and a splash of grapefruit/ orange juice. Mmmmmmm
And lastly, the treasure of the day from the Downtown Farmer’s market: Cream Cheese!! This comes from Full Quiver Farms, the same place we get cheddar and mozzarella from. It’s so delicious I wouldn’t be surprised if I finish the tub today.
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