Green and Growing – all through the winter
Guest post from Margaret Evans of Groundworks Farm
As the air gets cooler and the daylight hours fade, there is a shift that happens every year. When the weather is hot and the days are long it is easy to work the long hours it takes to make everything happen on the farm, but now it is as if our bodies are telling us to slow down. A season can catch up with you and all of a sudden you are overwhelmed by your own exhaustion. On Sunday we took a rest day, the first in several weeks. It is as if the weather says, “Okay, you can rest now,” but the message is tricky as there is still so much to do.
I am trying, as I always do, to push the limits of the season. I question how far I can take this before it becomes too cold, and too dark for things to grow. It is always interesting to see what things stop growing for a period, then pop up in April, vibrant and ready for harvest.
All things said, I want to dispel a myth that many people seem to get in their heads. Contrary to popular belief, there is a lot of diverse and bountiful local food to eat during the winter months. I feel like many people have been shocked to hear all that we have available, even when we are not planting and harvesting everyday. Throughout the cold months you can still get sweet potatoes, potatoes, butternut squash, parsnips, onions, beets, carrots, turnips, radishes, leeks, kale, spinach, other greens and pickles, salsas, frozen veggies and more.
These are the hearty foods that spark winter appetites and warm hungry bellies. Roasted root vegetables and winter meats, savory soups and zesty canned dishes can wake the creative chef, even in the dead of winter.
Catering by Seasons utilizes fresh local vegetables year-round. We believe the food simply tastes better than the alternative. For more details on farm to table events with Catering by Seasons, or food from Groundworks Farm, contact us at email@example.com.
Groundworks Farm also offers fresh pasture raised meats and cheeses throughout the winter. For your next farm to table event, learn about our seasonally available items!
It was a pleasure to work with Alberto Trevizo and Catering by Seasons. Alberto was knowledgeable and pleasant to work with, and was very accommodating when we had to postpone our wedding one year.
Catering By Seasons exceeded my expectation. I used them for a brunch at my house after my son’s bar mitzvah. The level of professionalism along with their responsiveness made me feel at ease right away.
I can’t say enough great things about our entire experience planning our daughter's Bat Mitzvah with Glynis Keith, Catering Manager, with Catering by Seasons.