One way I’ve found to live sustainably, even a little bit green, is to cook only using local ingredients as much as I can. During the summer it’s fairly easy, as I can shop the various farmers markets here in the Puget Sound area for local produce, meat, eggs, even salmon and halibut.
But it’s winter and all those fresh veggies are not available locally. So one must adapt and change. My CSA, Spud.com, does a good job in providing locally grown fruits and vegetables, but right now the pickings are kind of slim. Lots of potatoes and onions, some parsnips, and leeks. But not much else.
That means I have to look back in history for a pointer: Cook for the season. So that means soups and stews with meat and potatoes. Luckily Spud.com does have access to local meat through Thundering Hooves, allowing me to still eat locally. So here’s a quick little recipe for a simple winter’s beef stew: