Winter is by far the most difficult season when it comes to eating fresh for obvious reasons. It’s simple to enjoy the bounty of summer, but things get more difficult as the weather gets cold.
Some tips for Winter Eating…
This is taken from Delicious Living Magazine “Beginner’s Guide to Seasonal Eating.”
Focus on: Reserving energy and resting.
Your body needs more warmth than ever now, so remember the principle that foods that take the longest to grow- carrots, sweet potatoes, beets, turnips, and other root vegetables, as well as meats and eggs- are the most warming. This is because they take longer to digest and so can sustain your internal temperature. Red beans such as azuki or kidney beans, which are ruled by winter. Bone stock and root vegetables also nourish and support the kidneys.
What to choose: Broccoli rabe, sweet potatoes, carrots, onions, garlic, kale, rutabagas, parsnips, turnips, sunchokes, beets.
Cooking Methods: Cook foods longer and at lower temperatures; focus on slow-cooked stews, soups, braises and roasts.
We’ll be posting information shortly about the methods we are using at Accomac Inn & Catering to bring you the best ingredients and food possible throughout the winter months!