Baltimore Eats - A Reason for the Season

I often watch in frustration as well-meaning shoppers load their grocery carts with foods that are clearly out of season. Why? Because I am an advocate of eating foods in season!

Last month, in January, I witnessed a woman stocking her cart with asparagus, zucchini, honeydew melon, strawberries, blueberries and blackberries. I wanted to tell her that the things she was buying traveled an average of 2,000 miles to arrive in her grocery cart!

And with each passing mile, the quality, freshness and nutritional value of the food she was buying had been depleted.
Growing, harvesting, and demanding foods out of their season feeds that frightening monster: emissions-based global warming, as trucks full of produce (like melons from Mexico) crisscross the continent in an effort to "fool Mother Nature." Well, you can't fool Mother Nature, and eating out of season also throws our bodies out of whack and disconnects us from our own locality -our home. Ever heard of a corn eating contest in January or how about a strawberry festival in October?

Buying locally grown food in season is healthy for the environment and supports our local farmers, and we are justly rewarded with food that is at its peak in flavor and optimum nutrition.

Now you might say: "But it's winter, what's available now?" Well, for starters, the cold months yield the best quality cauliflower -the most elegant and beautiful member of the cabbage family. This ivory-colored, mellow tasting vegetable is loaded with vitamin C and minerals and boasts less than 30 calories per cup -and, it's known for its cancer preventing value too! Of course, to get the most nutritional benefit from cauliflower, always look for organically grown.

To prepare cauliflower, remove the outer green leaves; snap or cut florets from the stem. Florets should be of nearly equal size, so cut the larger florets in half. Steaming is the best method for cooking. Steam until just fork tender. When you're shopping for groceries this month, consider buying a head of cauliflower, you may be doing more for your health than you think. Your body knows all things have their season.

Follow and appreciate your body's guidance, it may be more in tune with the earth than you know.

Creamy Cauliflower Soup
You won't miss the cream in this mellow, smooth-as-silk soup. Serve as an appetizer, or for a light lunch or dinner. A tossed green salad and a crusty loaf of bread are wonderful accompaniments. Over the years, I have tested many brands of chicken broth and have found Imagine brand (sold in most grocery stores) to be the most flavorful. I endorse using Rapunzel brand vegetable bouillon cubes, (found at Whole Foods market), I like the company's philosophy, and they adhere to sustainable farming practices, for more information visit www.rapunzel.com.

TO PREPARE:
2 tablespoons butter
1 medium onion, sliced (about 1 cup)
2 cups chicken broth
1 head cauliflower, cut into small florets (about 1 pounds)
1 vegetable bouillon cube
1 teaspoon salt*
2 tablespoons sherry, optional
several grindings fresh black pepper

In a large pot, over moderate heat, melt butter, add onion and sauté until translucent. Add chicken broth, cauliflower and vegetable bouillon cube, cover, bring mixture to a boil, reduce heat to simmer and cook until cauliflower is tender, about 20-30 minutes. Allow soup to cool slightly before you puree in batches until velvety smooth. Season with salt, sherry (optional) and black pepper. Serves 4.
*The vegetable bouillon cube is salt based, if you are sensitive to salt, taste the soup before adding the called for teaspoon of salt.

Wine pick?
A Loire Valley Chenin Blanc Lieu-dit "Les Pouches" Samur 2005 ($9.99)