Lately I’ve been asked about the movement sweeping the nation to eat locally and seasonally. Farmer’s markets have sprung up in almost every town in western Washington and more chefs and home cooks are proud of using the seasonal products produced by local farmers. The funny thing is that eating local, seasonal food in most other countries is simply called “eating.”
On a recent trip to Italy, I overheard an American tourist say how “neat it is” that rural Italians cook and eat local and seasonal produce. The tourist then remarked about how Europeans, “just get it” when it comes to the slow food movement. I chuckled to myself realizing the distance between us Americans and the foods we eat. If we want tomatoes or peaches in January, most of us don’t care where they came from, how they got here, or how good they are – just give them to us! After all, a peach is a peach, right? Well, not exactly. A peach in a February supermarket market might resemble a peach, but it’s a far cry from a ripe Washington grown peach plucked from a tree in late July.
Now it seems our eating philosophy has reverted back to a time without supermarkets, and all of a sudden, eating seasonally is hip! We know that nothing is more fulfilling and wonderful than strolling through the local midsummer farmer’s market and … Yeah, yeah, yeah, we know, but what do we do in the dead of winter? Ever had a really great rutabaga?
Root vegetables of all sorts are grown in Washington and are readily available all year around. It’s true that the potato is the work horse of the root vegetable family, but there are numerous different tubers and taproots grown in Washington. Turnips, parsnips, and rutabagas may be a child’s worst nightmare, but peeled, large diced and tossed in some good olive oil, sea salt and chopped rosemary, and then roasted in a hot oven for 20 minutes and you will have a hearty and nutritious side dish that everyone will enjoy.
Root vegetables are very high in nutrients including complex carbohydrates, vitamins, minerals and fiber. They will release their natural sugars adding sweetness through caramelization, given a little time in a hot oven. Try peeling, chopping and boiling some parsnips, then mash them with a little horseradish, fresh parsley, salt, freshly ground black pepper (and maybe a little butter or cream) for an interesting mashed potato replacement.
Beautiful local beets are in the markets all winter as well. Some say they don’t like beets but could it be that they haven’t had one prepared correctly? Rub some golden Washington beets in olive oil and roast in a 350 degree oven covered with foil for 30-40 minutes or until soft all the way through. Cool, peel and slice them and then toss in a sharp vinaigrette of your choice. Pair those beets with some creamy River Valley Ranch Farmstead Chevre, a crusty baguette from Kirkland’s own French Bakery and a glass of Steven’s Winery “Another Thought” sauvignon blanc for a real treat, trust me. So if you really want to eat local, seasonal foods in the gray mist of a Washington winter, get back to your roots! Root vegetables that is.
Matthew DiMeo is a chef and teacher at Lake Washington Technical College.
