Nature's Whole Foods

In today's world, we can go to the food store and buy virtually anything our little heart desires.  Although this may have its' benefits, it can also have some drawbacks.  When it comes to whole foods like produce, you'll notice food stores now list the country the produce comes from.  This is important information because in order for the produce to stay fresh for the trip, sometimes these foods are chemically treated with petroleum, beeswax, and/or shellac based wax or resin.  Stores are supposed to put signs up stating this fact.  This was not the case over 100 or more years ago.  Back then, people ate what nature provided seasonally.  In my opinion, nature is awesome and practical.  For example, during the hot summer months, you'll notice that the fruits and vegetables growing during that time are juicy and watery.  Fruits and vegetables like strawberries, watermelon, cucumbers and tomatoes grow during the months of June, July and August.  These foods have a cooling effect on the body, providing some hydration during the hot weather, taste the best at that time, and tend to perish quickly.  During the fall and winter months you'll notice that there are less fruits to choose from, and vegetables like potatoes, winter squash, and turnips are in abundance. These foods have a heartier, filling and starchy quality to them.  Let's not forget that nuts are in season during this time as well.  A great source of a healthy fat.  These foods tend to be warming (are used in meals like stews and soups), and can last much longer in your fridge or pantry (nature's way of providing meals when the growing season is slow).  An important point I want to mention as well, is that foods that are eaten in season and bought locally have a higher nutrient value to them.

For those that like to experiment and some may have even noticed already, try this taste test.  Buy a tomato from the store in December then buy or grow a tomato during the summer months and see which taste better.  If you don't like tomatoes, try strawberries or blueberries, that will work as well.

I will leave you with this yummy recipe that includes the vegetables of the fall/winter season.  This recipe can be served as a side dish, in a wrap, or as a snack.  To save myself time, I use the Vidalia Chop Wizard.

Roasted Root Vegetables
Prep time: 10 minutes
Cooking time: 25-35 minutes
Yield: 4-6 servings

Ingredients:
1 sweet potato
2 parsnips
2 carrots
2 turnips or 1 large rutabaga
1 daikon radish (or substitute/add in your favorites, like squash)
olive oil
salt and pepper
herbs: rosemary, thyme or sage (fresh if possible)

Directions:
1.   Preheat oven to 375 degrees.
2.   Wash and chop all vegetables into large bite-sized pieces.
3.   Place in a large baking dish with sides.
4.   Drizzle with olive oil; mix well to coat each vegetable lightly with oil.
5.   Sprinkle with salt, pepper and herbs.
6.   Bake uncovered for 25-35 minutes until vegetables are tender and golden brown, checking every 10
minutes to stir and make sure veggies are not sticking.

Enjoy!