The Joys of Seasonal Eating
“Adopt the pace of nature: her secret is patience.”
– Ralph Waldo Emerson
By Joanne Witmyer
A friend of mine has the above quote displayed on a stone plaque at the entrance to her backyard garden. It is a reminder of the importance of slowing down and appreciating nature. I notice how simply entering the garden space and getting my hands in the soil calms my breathing.
Recently, I led a workshop about gardening for promoting well-being, and found it fascinating how the participants talked about their gardens, their frustrations with tedious weeding or vegetables that didn’t flower, but overwhelmingly felt it was all worth it when they reduced stress by realizing the feeling of cultivating something, of seeing the vegetables in their different growth stages during the season. Being patient with that process and feeling grateful to be outdoors in nature is a comfort, especially when there is change going on all around us.
Part of the delight of seeing vegetables thrive in our gardens is feeling in sync with the seasons. Buying foods in season can also be more economical, and the nutrients are higher in local, seasonal vegetables.
Transitions in nature are important signals to tune into. When we are able to find ways to do that, studies have shown that we find ourselves in a more balanced state. For example, this time of year in our local area we are gathering harvests, adding firewood to our homes and starting to crave more comfort foods, as the temperatures become cooler.
Tune into these cravings. For instance, if you find yourself yearning for sugar, look for carrots or beets as natural ways to satisfy those needs.
Try these simple, seasonal recipes and let me know how you feel after enjoying them.
Carrot Soup (Serves 6)
Ingredients
3 pounds carrots
6 cups water
1 teaspoon cayenne
1 teaspoon ground ginger
1 teaspoon turmeric
Sea salt and freshly ground black pepper, to taste
Instructions
Peel and chop carrots, place in a large pot, add water and all spices. Cook over medium heat about 30 minutes or until carrots are tender. Allow to cool, then puree with a hand-held blender until soup is smooth. Serve the soup warm.
Raw Beet Salad (Serves 4)
Ingredients
1 pound beets
1 medium shallot
1 tablespoon extra-virgin olive oil
1 tablespoon freshly squeezed orange juice
1 teaspoon orange zest
1 teaspoon dry tarragon
Sea salt and freshly ground black pepper, to taste
Instructions
Peel the beets and shallot, place into a food processor and shred. Put the mixture into a large bowl, add the remaining ingredients, stir and serve.
Joanne Witmyer is the founder of Indigo Health and Wellness, based in Briarcliff Manor. She teaches group workshops, offers consulting to companies and helps individuals achieve their wellness goals – particularly during times of change and transition. Do you have feedback relating to topics you would like to read about in future columns? Contact Joanne at Joanne@IndigoHW.com.
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