Eating with the Seasons
No, I'm not talking about Pumpkin Spice Lattes...although they are delicious. :)
I am talking about eating seasonally grown foods. Here in Wyoming, our fruits and vegetables are coming to a close, which makes me sad, and simultaneously so grateful for the food my local farm has planted, grown, harvested, and effortlessly dropped off to me every week. It is truly the best part of my Summer. Friends more motivated than I are beautifully canning and putting up their food for the Winter. I will continue to eat seasonally by purchasing foods grown in season in their climate as geographically close to me as possible.
The shift in weather has me thinking of why I love my Summer veggie share so much. Yes, certainly the convenience is a big part of it. But I truly feel better eating food from the farm. Why is that?
Well...partly it is because the farm uses Biodynamic farming practices which increase nutrient levels in food, promotes a healthy ecosystem and health of the consumer. The other reason is due to the fact that we eat what comes, when the weather deems it time. This may feel limiting to some, but I appreciate my potatoes, carrots, and pumpkins even more when I have had to wait in anticipation for a few weeks. In our "instant" world, I have grown to appreciate the slow things even more.
The other consideration I take to eat seasonally for optimal health is Ayurveda.
Ayurveda is a form of medicine originating in India over 5,000 years ago. The name “Ayurveda” is derived from two words in Sanskrit, “ayuh” meaning “life” or “longevity” and “veda” meaning “science” or “sacred knowledge. This guide explains how the cold, dry, and sometimes damp weather of the Fall can affect us on the physical, emotional, and spiritual levels. While it is generalized, I find it useful to begin to understand that eating and moving appropriately in alignment with the seasons will improve your vitality and energy. If you are looking for a plan more specific to your constitution, it is worthwhile to work with an Ayurvedic practitioner.
Following up to our group coaching call Tuesday, here is my soup recipe! My grandmother Lillian…full Irishwoman… ALWAYS had a pot of bones boiling on the stove. She never gave me direct instruction, but I do remember the time it took to create a good soup (at least 3 hours), and it is a layered process. I learned to cook soup through observation and patience.
Yes, while I often encourage quick meals, Fall is a great time to put a little more effort in, put the stove on, and get snuggly with a book while you wait.
Stacy's Chicken Soup:
Step 1: Buy an Organic Rotisserie chicken from the grocery store. Try not to eat it all on the way home. :)
Step 2: Remove chicken meat and set aside. You will only need 1/4-1/2 of the meat so use it for tacos, on salads, with rice, or freeze some for later meals.
Step 3: Add chicken carcass to a large pot covering it with water. Add peppercorns 1 T, salt 1 t, 1/2 onion, bay leaves.
Step: Boil on Med-Hi for 3 hours covered.
Step 4: Remove carcass and pull any remaining meat from bones. Discard.
Step 5: Strain liquid into a bowl, and throw away solids.
Step 6: Add 3 T olive oil to pot over Med heat. Add 5 cloves minced garlic, 1/2 onion finely chopped and sautee 2 min, 1 t turmeric powder.
Step 7: Add 2 large carrots, sliced, 1 c butternut squash cubed, 2 large pieces celery, sliced and sautee another 2 min.
Step 8: Return liquid to pot, on medium-high heat. Stir and cover.
Step 9: Cook until veggies tender, approx 30 min.
Step 10: Add 2 cups chopped kale, 2 cup shredded chicken- heat 3 min
Step 11: Serve with a drizzle of olive oil and sumac.
If you like to add a grain, I prepare pasta or rice separate and add it bowl by bowl so it doesn't expand when leftover in the pot.
