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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L IFESTYLES /C ULTURE
ROASTED BRUSSELS
SPROUTS, YAMS AND
TURNIPS | PAREVE
nata_vkusidey / iStock / Getty Images Plus
Serves six
Nonstick vegetable spray
1 package of Brussels
sprouts 2 yams or sweet potatoes
2 turnips
Kosher salt to taste
¼ teaspoon garlic powder
3 tablespoons olive oil, or
more if needed
2 tablespoons apple cider
vinegar Preheat your oven to 400
degrees. Coat a 9-inch-by-13-
inch baking pan, such as Pyrex,
with nonstick spray.

Rinse the Brussels sprouts
under cold water. Cut off the
remainders of stems and dis-
card. If the Brussels sprouts are
large, cut them in half. Reserve.

Peel the yams and tur-
nips. Rinse them under cold
water. Cut them into pieces
about the same size as the
Brussels sprouts.

Move the Brussels sprouts,
yams and turnips to the pre-
pared baking pan. Sprinkle
with kosher salt and garlic pow-
der. Drizzle olive oil. Toss the
vegetables so they are coated
with the oil, salt and garlic.

Place in the oven to roast. Turn
every 10-15 minutes. Drizzle
on more olive oil, if needed.

Aft er 55 minutes, drizzle
the apple cider vinegar over
the vegetables and toss to
coat. Roast another 5 min-
utes. Move the mixture into
an attractive bowl and serve
immediately. LITHUANIAN BRAISED
CABBAGE | PAREVE,
DAIRY OR MEAT
Serves four to six
½ head of red cabbage
3 tablespoons vegetable oil
1 large onion, diced
2 garlic cloves, minced
1½ pounds ground beef,
optional 3 potatoes, coarsely diced
Kosher salt to taste
JEWISHEXPONENT.COM Freshly ground pepper to
taste 1 cup beef or vegetable
broth, or more, if needed
2 tablespoons dill, chopped
Optional accompaniment:
sour cream
Cut the cabbage into thin
slices. With your fi ngers, break
them apart into ribbons. Reserve.

Drizzle the oil into a large
pot. Heat over a medium fl ame
until warm. Add the onion and
garlic and sauté until fragrant,
about 1-2 minutes. Add the
ground beef, if using. Sauté
until browned.

Add the cabbage, potatoes,
salt, pepper and your broth
of choice. Stir until combined.

Lower the fl ame to medi-
um-low. Cover the pot and
braise, stirring every few min-
utes. Braise for 35-40 minutes,
or until the potatoes are soft -
ened. Add more broth if the
braising liquid dries up.

Move to an attractive bowl
and sprinkle with dill. Serve
immediately with sour cream,
if using. ●
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