March is one of my favorite months because SPRING officially begins and because my birthday is in March. 🙂 As for what’s in season in Northern California in March, I wish there were fruits that were in season besides citrus fruits, but since there aren’t, I’m enjoying the citrus. March is officially asparagus season in most of North America. After reading Barbara Kingsolver’s Animal, Vegetable, Miracle: A Year of Food Life I decided that I would only be eating asparagus during the late winter and early spring.
It’s what I’m most excited for this month! Bring on the stinky pee!! What seasonal produce are you going to enjoy in March?
It’s February!! <3 <3 <3 For me, the first day of February means January is over. Woot! I’m not a fan of January. 1.) It’s winter. 2.) It’s cold. 3.) It’s dark really early. 4.) It’s winter. 🙂
With the start of February in Northern California, comes cherry blossoms. I also love seeing trees, plants, and bushes in my garden with little flower buds. Just this morning, I saw blossoms on my blueberry bushes! This fills me with happiness because homegrown blueberries = happiness in my world.
Well, even though blueberries aren’t on the list, here is what is in season in February. What seasonal produce are you looking forward to? I’m enjoying mandarins and arugula.
Butternut squash soup is something that I could eat nearly everyday during the winter months. Hearty, filling, healthy, and delicious. I found a recipe for it about 5 years ago, and since then, I’ve tweaked it to make it my own. I found the act of peeling the butternut squash simply ridiculous. It is insanely hard to peel a raw butternut squash. Then, while in Miami, a friend ordered some butternut squash at a restaurant and it arrived roasted with the skin on. MIND BLOWN. I decided then to stop peeling the squash for these three reasons. 1) It’s way too hard, 2) I’m going to puree the soup with an immersion blender anyways, and 3) the skin is where the nutrients are! So here is my favorite recipe for butternut squash soup. Enjoy!
Butternut Squash Soup
Butternut squash soup is one of my favorite fall and winter meals. I usually pair it with a sausage and then I have a balanced meal. Because you don't have to spend time peeling the butternut squash, this recipe is that much sweeter!
Place a vegetable steamer in a large stock pot. Add water, butter, and butternut squash. Steam the butternut squash until pierced easily with a knife.
Once steamed, place squash in stock pot (leave water in pot). Add carrots, celery, onions, and garlic. Add broth and bring to a boil. Reduce heat to a simmer.
Add all of the spices. Keep at simmer for about 30 minutes. Remove from heat, and allow to cool for about 15 minutes.
Use an immersion blender to purée soup (a regular blender or food processor will also work). Add lemon juice (don't skip the acid step!). Serve with a dollop of sour cream or plain yogurt and garnish with cilantro.
Keyword butternut squash soup, paleo, soup
Onions are a good source of vitamins C and B6, potassium, and manganese. They are also rich in antioxidants, particularly quercetin, kaempferol, and myricetin, which all play a role in cancer prevention. Onions also help to reduce the risk of cardiovascular disease and osteoporosis.
Carrots are good sources of vitamins A, C, B6 & K, biotin, potassium, thiamine, and fiber. They are also rich in antioxidants and good source of starchy carbohydrates.
Butternut Squash is a good source of antioxidant carotenoids, vitamins C, B1, B6, folic acid, and pantothenic acid. It is also a good source of potassium, manganese, and fiber. Dark-fleshed winter squash is shown to be protective against cancer, especially lung cancer, heart disease, and and type II diabetes.
It’s December first (not quite sure how that happened!!)! Here is the list of what’s in season in December (especially in Northern California). Mandarins are exciting to see on this list. And I’m excited to have lemons back on my tree!!