Ever just CRAVED soup? Ever NEEDED mashed potatoes in the worst way? Have you ever DREAMT about diving into a bowl of macaroni and cheese(Don’t lie, you totally have)
When the weather cools down, your internal alarm clock goes off and you start to crave denser, heavier foods.
The cravings are REAL.
Your body is recognizing a change in seasons and is letting you know that its time to ditch the cucumber salads and reach for some warm, hearty foods.
The farmers market is stocked with locally grown goodies. EASY.
Now WAKE UP at 8 a.m. on a crisp 45 degree Saturday and go grab some local beets to “warm up”.
Yeaaahhhhhhh…turns out our bodies naturally want to hibernate under the covers this time of year.
But WAIT! A solution!
Casco Bay Organics makes it easy for you to eat local, seasonal foods to satisfy your natural instinct. They offer weekly or bi-weekly delivery of seasonally fresh produce RIGHT TO YOUR DOOR. You literally don’t even have to come out of your blanket burrito to answer the door.
You don’t even have to put on pants (but you probably should you slacker)
And what benefits will you reap for eating seasonally? So happy you asked! Okay, I asked but just go with it, I’m rolling here.
- The Most Affordable Produce Available
- The Most Nutrients Present In Your Produce
- A Wide Variety Of Produce To Choose From
- Most Flavorful
I am trying to explain that seasonal produce has more flavor because it’s grown and harvested when mother nature intended, but every time I look at the bullet that says “Most Flavorful”, all I can picture is this…
Peter “Pumpkinface” McGee
Seasonal Eating is an excellent way to keep your grocery bill in check. You can count on what’s growing locally to be available for a reasonable cost RIGHT NOW.
The taste. OH THE TASTE of seasonal produce is UNREAL. These goodies are getting pulled from the ground super mario 2 style, dropped in a bucket and transported only a few miles. No chilling, no freezing, no long transports.
SUPER FRESH. Nutrients stay in tact. You are getting the best version of your produce.
Variety! The spice of life! Eating seasonally can offer a wide array of produce to try. This gives you an opportunity to experience something new!
This week I used an organic buttercup squash from my goodie box to put a spin on an old favorite of mine, squash and sage risotto. I swapped the arborio rice out for cauliflower rice pumping up the veggie content and making this dish allergy friendly and lower in carbohydrates. I also added spinach or swiss chard as an option because I like to add greens to my meals when possible!
Grain-Free Harvest “Rice”
2 Tablespoons olive oil
2 shallots, thinly sliced
1 garlic clove, chopped
½ riced cauliflower
1 organic buttercup squash, seeds removed
2 cups chopped organic spinach OR rainbow chard
¾ cup organic chicken broth
2 Tablespoons fresh sage, chopped
1 teaspoon fresh thyme
1 teaspoon pink Himalayan salt or sea salt
½ tsp pepper
¼ cup toasted pine nuts
Preheat oven to 425 degrees and pierce the top and sides of the buttercup squash with a fork. Place squash on a baking sheet and roast 20 minutes. Remove from the oven and let squash rest until its cool enough to handle.
When squash is cooled, slice the top off and scoop out the seeds from the center. Continue to scoop the inside of the squash out until you have separated the squash “meat” from the skin. Chop squash “meat” and set aside.
Chop cauliflower into pieces and use a food processors grate blade to “rice” it. Alternatively, you can use a box grater and hand grate the vegetable yourself.
Heat olive oil in a saucepan and sautee shallots and garlic for 2 minutes over Med-Low heat. Add riced cauliflower and ¾ cup of chicken broth and let simmer for 5 minutes before adding squash and spinach.
Add herbs and seasonings and stir until the spinach wilts, about 2 minutes. Remove pan from heat.
Toss pine nuts in small frying pan with a spray of oil or butter and toast over Med-Low heat until fragrant and lightly browned. Sprinkle over warmed harvest “rice” and enjoy!