There are so many seasons to our lives.
There is the season of being young, single and carefree. A season of being newly married and the idealism that comes with it, and then there is the new busy-ness of having little rugrats hanging on your every move. As your kids age, there are sports and all the events that the kids have that leave you breathless with busy evenings and shortcuts on dinner and family time.
These are just the seasons of a family, but there are also seasons of life that come from your own soul searching and life’s purpose, or friendships and your own spiritual journey.
I don’t have time to talk about all of them here, but seasons are important. In order to grow as a person, we must pay attention to the seasons we are in so that we cultivate them and make sure that we are harvesting the fruit that comes from the growth we are experiencing in that season.
I personally am experiencing so many seasons in all areas of my life and it is leaving me reflective. Am I focusing on the fruit that is to come from this season… or that?
Naturally, this has me thinking of the way we eat and nourish ourselves and our bodies. There are also seasons to the way we eat. Farmers and gardeners know this. They know what seeds can withstand cold temperatures and which will thrive in the hot sun.
Supermarket owners know this too. When the crop is plentiful they can get the most fruit or vegetables for their money – passing along the savings to you as well.
There are many other reasons to eat seasonally besides cost. Have you ever looked at some beautiful tomatoes in December and brought them home only to be extremely disappointed? I have learned my lessons the hard way and now I try to eat only things that are in season. Right now its a lot of cabbage and potatoes!
There are many resources out there to find out what fruits and vegetables are in season. Here you can find what is in season for your area. I am hoping to highlight the awesome in season foods as they come into their peak with great recipes for you to try at home.
Though the week before St. Patrick’s Day we had record breaking heat here in Michigan, I still wanted to make a seasonal recipe involving the star of March – cabbage!
And of course the theme of our Fancy Lunch Club this month was all things Irish! On the day we had our lunch, it was a gray, misty day – exactly how I picture Ireland.
Before becoming a vegetarian, I would make corned beef and cabbage every year, so I wanted to make a cabbage roll that would incorporate all those same flavors and I wouldn’t miss the corned beef.
With the mixture of potato, apple, thyme, all spice, and beer, I think I succeeded.
I hope you think so too.
Recipe ~ St. Patty’s Rolls
by Tammy Boyd
1 small onion, diced
2 carrots, diced
1 1/2 granny smith apples, peeled and diced
5 small red skinned potatoes, peeled and diced
1 small head cabbage, end cut
2 cloves garlic, minced
1 tablespoon fresh thyme, chopped
1/8 teaspoon allspice
1/4 cup fresh parsley, chopped
1 cup beer
1 lemon, juiced
1/4 cup tomato paste
2 cups vegetable broth
1 teaspoon sugar
salt and pepper to taste
Preheat oven to 325.
Place the head of cabbage in a steam basket and steam until leaves can be pulled off head of cabbage. While steaming, saute onion, carrot, potato, garlic, and apple until tender. Add salt and pepper to taste, thyme, allspice and the juice of half a lemon.
De glaze the pan with beer, scraping the pan and stirring until alcohol has cooked away, about 2 minutes. Add parsley and remove from heat.
In a small sauce pan, whisk tomato paste, vegetable broth, sugar, juice of half a lemon and salt and pepper to taste. Spread sauce on bottom of an 8×8 baking pan.
Pull leaves from cabbage and place on a plate. Cut the core portion of each piece, and place 3-4 tablespoons of filling into each cabbage leaf and roll just like a burrito.
Place each cabbage roll in pan with sauce. Pour about 1/2 cup vegetable broth or beer over cabbage rolls, cover with foil and bake for 1 hour.