ASAP: As slow as possible, as sincere as possible, as soft as possible

“Doing those deeply unfashionable things—slowing down, letting your spare time expand, getting enough sleep, resting—is a radical act now, but it is essential. This is a crossroads we all know, a moment when you need to shed a skin. If you do, you’ll expose all those painful nerve endings and feel so raw that you’ll need to take care of yourself for a while. If you don’t, then that skin will harden around you.” – Katherine May – Wintering

January feels like the season to snuggle up. It is the true wintering season now. Although the weather is just starting feel like it, the plants, animals, and our bodies are prepared for the cold. Trees have been long without leaves, and the birds are long gone for the season. Now it’s time for us to embrace the slow, tenderness of winter. Especially after the holiday season, when all of the noise is for us to keep going full speed ahead. How would it feel to reject that pressure? To be an active participant in the slow. Farming in Central Oregon offers a unique opportunity that many farmers across the country don’t get to experience. We get a prolonged season of rest. Just naturally built into the year! With a growing season that averages 90 days, Central Oregon gives us plenty of time to hibernate.

But seasonal cooking at this time can be challenging! Despite the romance of choosing hyperlocal, organic, nutrient-dense food, in practice, it can be hard to implement. So let’s talk pro-tips for making this season awesome!

1. Find a balance between simplicity and creativity. When in doubt, don’t be afraid to simply cut, season, and roast on high. For these delicious and hardy root veggies, this can be an easy and surefire way to make their flavors shine. My favorite combination: parsnip, winter squash, carrot, potatoes, roughly chopped up, seasoned with salt, pepper, garlic powder, and dressed in olive oil. Cooked for 35ish minutes, or until veggies are soft to pierce with a fork, on 425. But when you have the time, there is an abundant opportunity to get creative here! Dabble with new recipes, cuisines, and varieties! Like the recipe below, Short Rib Tortilla Soup, a seasonal twist on a different cuisine!

2. Embrace leftovers! I’ve been doubling all of my recipes to save time! It’s been a game-changer. Especially when the sun sets at 4:30, and all I want to crawl into bed with a book, not cook another dinner.

3. Remember what your body needs in the cold. Protein, carbs, warmth, nutrients. This is the time to lean into adding more meat and carbs into our diets. It will help us stay warmer, sleep longer, and have more enegry during the day. Having you been eyeing a cut on your meat sheet but haven’t felt brave enough to embark? Now is the time.

4. Rememeber, this is a really special time to be eating local. Your dedication shines through every pick up and home cooked meal. The modern world isn’t designed for people to be eating this way. So give yourself a pat on the back. You are badass for this! Your body will thank you, the planet, our community. Great job.

Full Diet Updates:

  • This week we will have arugula, green onions, yukina savoy, and kale! Along with the staples, potatoes, beets, carrots, onions, winter squash, and cabbage!
  • Parsnips are still on their way out for us. Be sure to stock up this week and next!
  • We still have piepeta and black futsu, but not for long! These are our first winter squash varieties to go. So grab some more when you come in this week.
  • Apples and pears are here!