The Dirt Issue #14: Processing, Roots, and Real Food for Real Winter

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Processing, Roots, and Real Food for Real Winter

As December arrives with its sharp air and frosty mornings, our kitchens instinctively pivot. Crisp salads and delicate greens make way for earthy roots, simmering stews and deep bowls of comfort. Issue 14 of The Dirt is a celebration of this seasonal shift and an invitation to embrace winter’s bounty.

On the Table This Week

Winter’s workhorses take centre stage:

• Mixed potatoes & Brussels sprouts become the backbone of cold‑weather cooking. Roast them with chicken thighs, toss them into breakfast hashes or simmer them in a hearty chowder – they hold their shape and bring a grounding satisfaction.
• Cauliflower proves its versatility, whether roasted to caramelised perfection, mashed into a lighter side or sliced into “steaks” and pan‑seared with garlic and herbs.
• Jonathan apples brighten both sweet and savoury dishes. Tuck slices into oatmeal or grilled cheese, or roast them with pork for a one‑pan dinner.
• Fresh herbs such as parsley and scallions cut through the richness of winter dishes, adding bright pops of flavour that instantly lift a plate.

What’s Inside Your Bag

This week’s tote is designed for simple meals that taste good without demanding hours in the kitchen. You’ll find:

• Cauliflower: A reliable winter staple; roast until caramelised, blend into a creamy soup or sear into thick slabs. Store loosely wrapped in the crisper and use within a week.
• Mixed Potatoes: A medley of gold, red and blue varieties that are thin‑skinned and tender – ideal for roasting, mashing or folding into soups. Keep them in a cool, dark place; they’ll last a couple of weeks.
• Pasture‑Raised Eggs: Gathered from hens that roam open pastures and forage naturally, these eggs have vibrant yolks and rich flavour.
• Brussels Sprouts: Late‑season sprouts with tight leaves and robust taste; roast until crispy, shave into salads or sauté with bacon. Store unwashed in a sealed bag and use within a week.
• Jonathan Apples: Crisp and juicy; enjoy them raw, in breakfasts or roasted alongside meats. They hold up well in both sweet and savoury dishes.
• Sweet Pepper Mix: A colourful mix of peppers perfect for stir‑fries, hashes or snacking; they bring brightness and crunch to winter meals.
• Microgreens: Tiny but mighty greens to sprinkle over eggs, bowls or soups for a nutrient‑dense burst of freshness.
• Flat‑Leaf Parsley: A finishing herb that lifts winter dishes; keep stems in water in the fridge for a week of use.
• Pasture‑Raised Meats: Grass‑fed ground beef from Knollwood Farms for burgers or chili, and assorted chicken, lamb and turkey cuts from Abundant Pastures – all raised humanely on open land.

Super Oats

This issue also champions a quiet hero: real oats. Unlike sugary instant packets, these organic, freshly rolled oats are glyphosate‑free and nutrient‑rich. Use them as a canvas for both sweet and savoury bowls, or bake them into wholesome treats.