L IFESTYLES /C ULTURE
Eating Local in February
LINDA MOREL | JE FOOD COLUMNIST
I WENT ONLINE to see
which foods are in season
during February.

Like many people today, I
try to eat local foods, products
raised or harvested within a
50-mile radius of where I live.

Th at’s a departure from feasting
globally on foods that have trav-
eled long distances, oft en across
countries and even continents
before arriving at my table.

Here is what my research
revealed. Th ere are some local
fruits and vegetables available:
apples and pears, cabbage,
onions, Brussels sprouts, white
potatoes, yams, turnips, beet-
roots and kale. Th ese are clearly
local holdovers from the 2018
growing season, which have been
sustained through refrigeration.

I found some surprising
suggestions online for menu
options in February: nachos,
quinoa burgers, meatloaf,
scones, chocolate pudding pie
and Cinnamon White Russians.

Among these menu sugges-
tions, fresh foods are noticeably
absent. If you live anywhere
near Philadelphia, locally
grown produce is scarce, unless
you canned, bottled or froze
enough fruits and vegetables
during the summer and early
fall to last you until spring.

I concluded it’s almost
impossible to be locally correct
in February. It’s a month to
hunker down with root veg-
etables and cabbage, the way
my great-grandparents did
in Vilnius, Lithuania before
immigrating to America, seek-
ing liberty and abundant food.

It made me appreciate that I
live now and not when eat-
ing local in February was the
only option.

CINNAMON WHITE
RUSSIAN | DAIRY
Serves one
Ice cubes
1½ ounces vodka
¾ ounces coff ee liqueur
½ ounce cream
Cinnamon for sprinkling
Spoon two to four ice cubes
into an on-the-rocks glass,
depending on their size. Pour
the vodka and coffee liqueur
over the ice and stir to com-
bine. Very slowly drizzle the
cream over the liquors so
that the cream floats at the
top of the drink. Dust some
cinnamon over the cream.

Serve immediately.

CHEESE NACHOS | DAIRY
Serves six to eight as an hors
d’oeuvres 1
alphacell / iStock / Getty Images Plus
F O OD
2 cups of cheddar cheese,
grated 1 cup of Monterey Jack
cheese, grated
of Eatin’ and White Corn
Tortilla Chips are brands that
are certifi ed kosher.

Preheat your oven to 400
Note: Simply Tostitos, Garden degrees. Arrange the tortilla
chips in two large round oven-
proof baking pans. Sprinkle
the two cheeses on top of the
chips. Place in the oven for
5-8 minutes, until the cheeses
melt and the chips turn golden.

Serve immediately.

large bag of tortilla
chips Chai.

News for people
who know we don’t
mean spiced tea.

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