SEASONAL FOODS
Winter in the colder parts is a time to enjoy the range of root crops – those that can still be extracted from the soil and, more commonly, those that are well stored from a late autumn harvest. Winter squashes (butternut, acorn), rutabagas, turnips, onions, garlic, beets, potatoes,… can all, separately or together, compose delicious
vegetable dishes. Cooked until soft (with a little water), then mashed, they are a robust accompaniment toseafood or meat (which local farms raising grass-fed beef and other meat typically have available frozen at this time of 
year). If the cut-up vegetables are put in a pot with water to cover and flavorings (coriander and other seeds, dried hot peppers, etc to taste) and simmered for a while, then mashed (immersion blender is handy here), they can become wonderful soups. The addition of a few fresh cranberries at the end – just until bursting – adds a clean edge for the palate. When served with the addition of some plain yogurt swirled into the bowl, it can constitute a lunch or supper meal.
Early spring is a time to relish the first emerging treasures. Young dandelion greens (if your lawn is not full of chemicals) or bear’s garlic (aromatic slender green blades, like grass) are a fine touch to the first salad leaves. Sliced fennel bulb, dressed with some good olive oil, salt, grind of pepper, is another treat. Any other vegetables – perhaps held over, like onions, potatoes, beets – can be garnished with early herbs to signal the coming spring. Sure, in the coldest places, the local choices may be limited, but there are increasing numbers of growers who use warmed green houses to keep produce coming.
One dish that has been generally appreciated when served uses potatoes, onions, fennel, olive oil, salt and pepper. Thinly slice firm potatoes, onion, and fennel bulb. Oil a shallow gratin dish and place onions, potatoes and fennel sequentially in layers, sprinkle with salt, pepper and olive oil, then continue making layers, ending with scattered onions and olive oil. (These flavours – onion, potato and fennel - blend particularly well, so worth trying in any season.) Bake covered in a medium oven for 30-40 minutes then uncover, to brown slightly. Garnish with some chopped green fennel leaves (feathery, like dill), if you have them, and serve.