by Chef Audrey Blake

The Bounty of Winter's Harvest

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Featured Seasonal Menu Ideas:
Harvest Bounty Recipes
(see recipe links below)

All seasons have their unique bounty, but winter seems to have the most specialized produce. We have become capable of enjoying many previously seasonal only items year-round because their method of production as well as ease of transportation have improved so dramatically in recent years. I welcome hothouse basil and tomatoes. I relish imported papayas, pineapples and mangoes.

Cranberries, pomegranates, and butternut squash are examples of fruits and vegetables that have too short a season for me. One must plan ahead to be able to use them for more than a few months though cranberries can be frozen, pomegranates can be juiced and cooked, and butternut squash pulp can be frozen. However, fresh cranberries thrown into a stew, or the lovely pomegranate kernels tossed with a salad, or the chunks of butternut squash that liven up chowder are wonderful culinary experiences that are short-lived. So let us enjoy them while we can.

The cooler weather typically brings about a willingness to spend more time in the kitchen. The warmth is welcoming and cooking comforting and relaxing. Our desire is to fuel our bodies and relish the warmth and flavors that nourish us throughout the winter. Polenta is my starch of choice this winter. I am in no way a purist. More often than not, I use regular cornmeal instead of the coarser ground polenta only because it is what I have on hand. And if it is of fine quality and prepared properly, it can be just as good. So let's embrace and explore the abundance of our seasonal fruits and vegetables and brighten our table with winter's Harvest--you'll love it!

Harvest Bounty Recipes
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