Winter

To me, one of the greatest marvels of modern technology is the mango. Not only the mango, but also bananas, blueberries, asparagus, peaches and bell peppers - found in the supermarket in January. A lot of us have grown up with an abundance of food all year long and have no thoughts about what food is seasonal or locally grown. Starting fresh this January, I encourage you to think about it.

Not only is food most delicious when very fresh, but also it hasn’t been forced up out of the ground synthetically or tricked into thinking it’s another time of the year with costly heating that causes all sorts of environmental havoc. Our bodies are programmed to require certain nutrients during different seasons – often the same nutrients that are found in seasonal foods! Each season contains a wonderful variety of treats that will inspire you to think creatively when planning meals. Because we are so far removed from food production, many people don’t know what foods are in season or even that food eaten in its proper season actually tastes better. The Natural Resources Defense Council compiled a wonderful list of seasonal foods by state and month. Please visit Natural Resources Defense Council to find the appropriate list for your area.

It’s important to remember that not all of us are perfect and sometimes a recipe calls for cherry tomatoes in the dead of winter. I encourage you not to be puritanical about it, but enjoy seasonal foods one step at a time, becoming aware of what’s best when and how it was grown. Take time at your local grocer to notice where your produce was grown, or better yet, become a regular at your local farmer’s market for a direct source to fresh foods straight from the farm. You’ll not only enjoy the flavor more, but over time the scales will tilt in the right direction for your health, the environment, and the welfare of the people who grow your food.

WINTER ROAST CHICKEN

Adapted from The Barefoot Contessa Cookbook

Serves 3 to 4

As soon as the weather starts to turn, I begin dreaming of the perfect roast chicken. My husband and I love the way the oven warms our apartment, the savory aroma fills the air, and the ease in which the meal is prepared and served. You can make roast chicken any time of the year by simply switching the vegetables below to those that are more seasonally appropriate. Be sure to purchase an organic chicken, raised free of hormones and save the leftover carcass to make a nourishing chicken stock.

Preheat the oven to 425 degrees.

Place in a roasting pan

1 yellow onion, thickly sliced

8 small red potatoes, halved

4 carrots, quartered

1 small butternut squash, cut into 1-inch cubes

Toss to coat with

2 Tbsp olive oil and salt to taste

Remove the giblets and rinse inside and out

1 5-6 pound roasting chicken

Remove any excess fat and leftover pinfeathers and pat the outside dry. Place the chicken on top of the vegetables. Liberally salt and pepper the inside of the chicken. Stuff the cavity with:

1 bunch fresh thyme

1 lemon, halved

1 head garlic, cut in half crosswise

Brush the outside of the chicken with

2 Tbsp butter, melted

and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken.

Roast the chicken for 1 ½ hours, or until the juices run clear when you cut between a leg and thigh. Carve the chicken and serve along with roasted vegetables.

VARIATIONS:

Add leeks, parsnips, fennel, turnips, garlic, or other winter squash to the vegetable mix.

I like to include a small salad of raw fennel, endive, cabbage, or spinach to create a balanced meal.