#rhubarb crisp mom

[rokujuukyu]

Mom's Rhubarb Crisp Recipe With a buttery brown sugar and oat topping, the recipe for rhubarb crisp has a gorgeous red rhubarb filling that is spiced with cinnamon and allspice.

[professorfranz]

Mom's Rhubarb Crisp Recipe This rhubarb crisp recipe features a gorgeous red rhubarb filling flavored with cinnamon and allspice with a buttery brown sugar and oat topping. 1/2 cup butter, 1/2 cup white sugar, 1 tablespoon all-purpose flour, 1/2 cup all-purpose flour, 1 tablespoon water, 1 cup rolled oats, 1 cup brown sugar, 1 teaspoon ground cinnamon, 3 cups diced fresh rhubarb, 1 teaspoon ground allspice

[ninyo-petit-mart]

Mom's Rhubarb Crisp With a buttery brown sugar and oat topping, the recipe for rhubarb crisp has a gorgeous red rhubarb filling that is spiced with cinnamon and allspice.

[aarlone]

Things I Remember About My Mother

She grew up in rural Illinois, outside the Quad Cities. She had four sisters (one passed in childhood, I think of an illness) and three brothers (all adopted - they also have an older bio sister, who they reconnected with recently).

When she was young, lightning struck the house during a storm, and it burned down, because the nearest fire departments could not agree about whose responsibility it was to put out the fire.

There is a whole extended family that I saw every time we would make the day-long drive to visit. I could never keep track of how all of these people were related to me. There are names I vaguely recognize, some faces I know, but a lot of my childhood memories of these visits are vague and distant. Evening sing-alongs were common. My favorites were always My Grandfather's Clock and There's a Hole In the Bottom Of the Sea.

One of my earliest memories is of her holding me. We were at the paint factory where her father worked. He showed me a paint key, and took the lid off a small can of paint. In my memory, the paint is yellow.

She was really good at Tetris. We had an NES, and it amazed me that she could get to level 10+. I eventually got there, and still can.

She was a good cook. Better than her mom. I have her apple crisp recipe, and of course I can't get it quite right, but it's close enough. In the summertime, she would add rhubarb from our garden.

She was a pretty good photographer. I have an album of photos she took while in the Navy, stationed in Japan. I looked through the album a lot as a kid. I have it now, and I keep forgetting that I haven't scanned any of the photos. I have two totes full of photos, from her whole life up until cell phones became common. I need to get rid of them, I need the room, but what if I end up losing something Important? I need to go through it again.

[justbets]

I posted last year how much I disliked Mother’s Day, how it always feels like it’s my job to enjoy the day, and is too much pressure. I honestly was kind of dreading the day especially when it didn’t seem like my husband even remembered. But I was wrong and It turned out to be really great. My 12 year old made me breakfast in bed, my husband got me very thoughtful gifts, then I went to my moms and we ordered our favorite food, it was a beautiful day and the kids were all pretty good! My mom also made me strawberry rhubarb crisp and it was so so delicious. Just an overall nice day! We also were able to pick my new car up yesterday so it was fun to show it off!

[butch-himbo-king]

mom’s making a crisp and steven has claimed the throne of rhubarb jungle

[pigspeetsandhooflikefeets]

(Otaku Anon) Woah, you’re an award winning baker? That’s so epic piggy! :D What kind of things do you bake and do you have pictures of the things you’ve made that you’re comfortable with showing us?

Nothing like national contests or anything, but I do have dozens of A-ribbons, some best in shows, judges awards, and a 4-H trophy for my efforts. I also won a red ribbon award- that's how I was pre-entered into the Michigan State Fair for free (normally like a $10 entry fee for 10 entries) I'm also the reason my county's state fair has updated since it hadn't been since the 90s. I was a temp on the committee and was the youngest member, after Onyx, one of the committee's assistant dog. I've also won awards for non-baking cooking and cake decorating. Yum.

Obvious food warning under the cut

During 2019 I rewatched [some of] Sagwa and as soon as I watched the mooncake ep I immediately texted my mom saying I had ideas for fair. I did not have a press so they're not elegant, but they have just the same amount of delicious taste to em. I had to actually make the golden syrup from scratch since the lady at the place we went to gave us the wrong thing. Th filling is adzuki bean! It's soooo yummy.

I'm a huge bitch when it comes to plating. I always make sure the plate has something in theme with the food and looks heavenly. This is dark chocolate and strawberry 5-ingredient fudge. Seriously it's only 5 ingredients. I actually made these a DAY before judging since my gummy bears didn't congeal right due to the humidity and I went to bed dejected. My mom literally came in my room with her tablet with a small list of ideas she thought of because she couldn't sleep knowing I didn't have something. I need to make this again.

What I'm known best for- macarons! I've made at least 10 different flavours, but I'm best known for my watermelon ones- these are the ones I got the trophy and Red Ribbon Award for actually. The top shell is pink, and the bottom shell is lime green (so I had to make two batches) topped with flavourless non-intruding black candy gel for the seeds. I always bring extra "scrappy" versions of the food to offer the clerks since they don't get to taste it and even he was enamored.

[Not pictured: the shaved chocolate that topped it before judging]

This is a vanilla roll cake with strawberry preserve and whipped topping filling. The strawberries on the sides are dipped in apple jelly! I loooove apple jelly strawberries. Sorry the quality of this pic is so low, it was really dark in the room.

I have a lot more pics at home of my foods, but I've made vegan fruit curry, vegan bean-based Indian curry, beet salad, apricot ricotta cookies, apple dumpling donuts, non-fried doughnuts, a strawberry chocolate mousse cake that weighed like 5 pounds (ABSOLUTELY SNUBBED BTW), strawberry rhubarb crisp, apple cranberry pie, pirogi, vegetarian chili, listen I don't have my recipe book with me but there's a lot.

[mmfood]

Moms berry rhubarb crisp (gluten-free + dairy-free + lower sugar options)🍓

[mymngarden]

There was another exciting garden development this past weekend: we have rhubarb! When we decided to move 5 years ago, one of the first things I did was divide the rhubarb at our old house. I sent two small divisions home with my mom to grow on the farm until we could transplant them in our new garden. At the time, I thought they might be there through the fall, or at most, through the following spring. I never expected it would take 5 years (almost to the date, even!) to finally have a space ready. But last Saturday, I finally did it! I was able to take three really nice size divisions from just one of those original plants and get them in the ground along the garden shed before the rain started Monday night. I will only harvest sparingly (if at all) this year, but come next spring, ALL the rhubarb things will be happening: crisp, liqueur, sorbet, jam, salsa... I can’t wait! https://www.instagram.com/p/CNYxZR3H32x/?igshid=pgprvh6olzeh

[keto]

My Mom's Famous Rhubarb Crisp Recipe..Made Keto https://bit.ly/2AJqQZG

[isobel-thorm]

Me: “So what are we doing with that rhubarb in the garden? Because we have a lot and if we’re not gonna do anything with it, I’mma put it in the front seat so we can take it with us.”  Mom: “Oh, we’re making rhubarb crisp with it. But don’t worry, down there we can probably get rhubarb at a grocery store with no problem.”

[billybennight]

Monday became a unexpected pleasure brunch Ig Monique at Moonshadow in Malibu. We were exceptionally lucky to get a table by the Pacific Ocean. The smell of the salty sea was intoxicating and very welcomed by me. We have history together and years of separation. But it’s nice to know we can be on the same page about thing after all this time. Monique ordered the Spicy Ahi Tuna Tartare (Cucumber, Seaweed, Wasabi, Sesame Wonton, Avocado) for us both. It was a wonder. Then Monique ordered the Miso Glazed Black Cod (Bok Choy, Shiitake Mushrooms, Green Tea Rice, Ponzu Sauce). It was much more an umami hearty fish dish. I had the Pan Roasted Fresh Chilean Sea Bass (Black Forbidden Rice, Sautéed Spinach, Lobster Beurre Blanc). The bass was perfectly- moist and buttery tender with a hint of lemony delight. The black rice, sauce and bass was a fantasy made tangible. Monique had a white wine and I had prosecco. Our waiter was simply a marvel. The waves and the oceans tidal action was the rhythm we dined to. We had a really splendid together and a Labor Day afternoon well spent. We ended it with Rhubarb Strawberry Crisp (Sonoma Zinfandel, Brown Butter, Tahitian Vanilla Ice Cream). Monique spoke of her mom’s baking and strawberry rhubarb was her specialty. I was a joyful light and fruity close to our afternoon fun. We made friends with the door guy. We loved his Dude-ness. There is always the closeness and comfort that comes from knowing Monique for as long as I have her. https://www.instagram.com/p/CTgAJhnJCJO/?utm_medium=tumblr

[wanderlustwonderlots]

Paris - Day 4 (Giverny)

Today wasn’t really a Paris day, but in fact a day trip to Vernon/Giverny, to see Monet’s gardens!  I did this on my last full day in France on my last trip, but I actually never blogged about it, because I was exhausted after arriving back from my trip and never got around to it.  Not to worry, I’ll wax on about this year’s trip here!

It was a slightly early rise and a quick trip to the train station to catch the train to Vernon, about an hour and a half ride.  Had we missed this we would have been in trouble, with only one train in the morning and one in the evening! We got there with time to spare but it was a very full train so ended up not sitting all together.  I spent the ride writing up my last blog post on my phone, so it was time well spent.  I suppose I could have been looking out at the scenery, but I’d already done the ride once before and landscapes are just landscapes after a while.  Since I was well occupied, the ride flew by and soon enough we were in Vernon.  Right after walking out of the train station we came upon the “Petit Train de Giverny,” an adorable little car with multiple segments done up to look like a tiny train.  We could have taken the bus from Vernon to Giverny, which takes the same time and is only a few euros more expensive, but I knew the petit train! I took it two years ago and it was so funny and cute so I had been talking it up to my parents.  We got our tickets, hopped on, and drove past the line of suckers waiting for the shuttle bus.  The petit train takes you through the town of Vernon, and there’s an audio tour broadcasted through the cars that tells you about the history and significance of the town.  I couldn’t tell you much about it because a lot of the time historical information flies right out of my head, but it was a town tossed back and forth between the English and the French during various wars, it had a beautiful cathedral and remnants of an old mill and castle. The guide also of course had lots to say about the artists that loved Vernon and nearby Giverny.  

It was an overcast morning and I was most definitely not dressed for the weather so I was mighty chilly on the ride over (in just a t-shirt and skirt), but shortly after we arrived in Giverny, 20 minutes later, blue skies had begun to start appearing.  Our plan was thus to start with the Musée des Impressionnismes and after that move on to Monet’s gardens, hoping that it would be sunny by then.  We walked up through the town and were greeted by gorgeous hedged gardens outside the museum.  As I read on a sign later, the gardens were actually designed by an architect, I believe the same one that designed the museum, though I could be mistaken.  Designed in 1991, the gardens are arranged by monochromatic plots, retaining their colour schemes throughout various blooming seasons.  One of the gardens was entirely herbs and aromatic plants, including thyme, basil, chives, mint, basil, rhubarb, greens, you name it!  We could run our hands through the plants and smell them after to take in all the different herbs.  It was nice to already be surrounded by nature, just walking around the town.  Even the residents’ small gardens, rose trees, and flowers lining the streets were beautiful.

In the museum was an exhibit on Japanese-inspired impressionism, showing pieces of Japanese art such as prints, sketches, and paintings that inspired French impressionists, as well as their works that followed these “exotic” styles.  As much as I love impressionism, I don’t know much about its history, so had no idea that Japanese art was such a big influence on some of my favourite painters - Monet, Van Gogh, Caillbotte, Pissarro, Degas, to name a few.  I just find the style to be so enrapturing.  Seeing this side of French Impressionist history was really interesting.  

At the end of the museum was a special exposition on Hiramatsu Reiji, a Japanese artist who was in turn inspired by Monet’s paintings and his water garden.  He saw Monet’s art in a museum in Paris and decided to plan a trip around the countryside that Monet painted so much.  The pieces in this exposition were of the water lilies, through a definite Japanese eye.  I thought it was fascinating to see the inspiration come full circle, and Hiramatsu’s work was stunning, with so many bright colours and patterns, and vibrant, shiny golds.

Leaving the museum we finished exploring the surrounding gardens and headed down the picturesque road to Monet’s property.  Thankfully at the museum we had bought a combined ticket and were able to skip the long, long line to get into Monet’s.  Th town and its tourist points were SO much more crowded than the last time I was there!  Granted, I had gone in mid-August, and this had turned out to be a beautiful sunny day in May on a long weekend, so people had come from all over.  To be honest, the crowds spoiled the experience slightly, but I really can’t complain even a little bit when I’m in one of my favourite places that I’ve ever been to. Besides, the more people that get to experience the magic of the place, the better.

We started with the water gardens.  It was too early to see all of the water lilies, though I think we found 3 total that had bloomed! Last time I was too late, and this time too early, so I’ll just have to come a third time to catch them.  The lily pads were still just as amazing to see, strewn across the pond in their little floral flotillas. I got to explore the surrounding gardens like they were new to me because so many different flowers and trees were in bloom.  There were explosions of colour everywhere, making every ten steps a new scene of smells and sights. I took so many photos and still nothing can come close to showing how calm and enchanting the waterscapes and landscapes are.  Pinks and purples and reds around every bend, wisteria like streamers overhead, tall bamboo rustling and clacking together, foxglove and lupins vibrant among other flowers, lush greens brushing against your legs, willows so long and graceful, blowing in the breeze and nearly skimming the pond.  And amidst it all, birdsong carrying over the hum of people, a reminder that this spot is a celebration of nature herself.  

Being in this place makes me so happy that I could cry.  Seeing what Monet envisioned, brought to life, and then painted gave me goosebumps and put the most serene smile on my face. I took my sweet time despite the constant stream of people going through the gardens as well, and spent as long as I wanted to taking it all in, looking at all of the blooms and the bees working hard to pollinate them.  I’ll be damned if I’m going to be rushed through this.  After we felt we had experienced the water gardens to the fullest, we crossed back over to the gardens outside Monet’s cottage.  

The most striking thing about these gardens was the amount of irises they contained.  So many different varieties, each seeming to smell sweeter than the last.  A deep, silky purple that was near black; pale blue with a dark stripe down the middle of each petal; sunny yellow so joyful; pure white, and white with rich purple petals; soft lavender.  There were also more types of poppies than I have ever seen! My mom was so happy to see both of these abundances of flowers, two of her favourites.  The many different roses added even more sweetness to the air.  All the colours and smells in the hot, early summer air could almost transport me away from the throngs of people around me. These gardens are so well cultivated and maintained, and I have a lot of respect for the groundskeepers that make this place the slice of paradise that it is.  I really consider myself blessed to be able to come here twice now, and feel completely content, absolutely full of wonder.  I don’t know that anything will ever compare to how I feel when I’m in these gardens.  Maybe that sounds like an overstatement, but it’s true. I hope that the way I write about it helps to convey exactly how dreamy the gardens are, and how much they mean to me.

We decided not to go into Monet’s cottage, as the line was extremely long, and we wanted to have lunch before making our way back to the petit train and Vernon.  There was only one train to Paris, so we absolutely had to make it.  The benches around the core part of the town were in high demand and we wanted a shady spot for lunch, so we settled on some grass beneath a nice thicket of trees to eat the baguette and cheese we packed.  We had some fruit earlier in the day, after the museum, but this was a much needed respite from the people to sit down in the shade and recharge.  A bird was watching us for most of our little lunch, and my mom kept tossing it tiny morsels of bread and cheese so it could join us.  I know, not the best thing to do, but it was so cute and came so close to us!  We finished our lunch with the bird, packed up, and headed back to wait for the petit train.

The trip back to Vernon was a bit stressful because we were damn close to the train’s departure, and both the petit train and the big train back to Paris were packed full, but we made it.  After getting into Paris we picked up some ravioli and salad to have for dinner at home, to which we invited Etienne.  It was a lovely supper at home after having a lot of meals out, which I appreciated.  We had a nice red wine to drink, along with a crisp cider, and a few beers to finish.  Quite the lushes!  Mostly we were trying to finish everything we had in the fridge before our departure to the south of France.  In any case, it ended up being a great evening, concluded with a board game of course.  We said goodbye to Etienne until next weekend (when he’ll kindly pick us up from the train station in Dijon to go to his parents’ house), and packed up our things for our flight the next day.

It was a wonderful day to wrap up our short time in Paris, and another experience I won’t forget.  I hope you enjoyed reading about today’s adventure, and got a glimpse into how I feel about nature and about Monet.  Next up is the south of France!

[larissareinhart]

And this will be a rhubarb crisp made with my mom’s rhubarb from my June visit. So excited! #rhubarbseason #reinhartseat (at Peachtree City, Georgia) https://www.instagram.com/p/CCjd3VIga4F/?igshid=zlqm3je7zjr6

[gethealthy18-blog]

Simple Seasonal Eating Guide for Families

New Post has been published on http://healingawerness.com/news/simple-seasonal-eating-guide-for-families/

Simple Seasonal Eating Guide for Families

Table of Contents[Hide][Show]

I’m always looking for easy ways to improve my family’s health and seasonal eating is one of the best. We don’t drive ourselves crazy over it but try to enjoy dreaming up recipes based on what’s at the farmer’s market or in the garden. And it’s not as hard as it seems! Seasonal eating comes naturally when you simply change your mindset and get in touch with where your food comes from.

Why Eat Seasonally?

Eating seasonally has many benefits:

Taste – In-season produce is often much tastier than out of season produce because it doesn’t have to be shipped as far (or at all) and can ripen for longer on the plant.

Health – For the same reason that in-season produce tastes better, it’s also generally higher in nutrients.

Support Local Economy – Eating in-season means you can support the local economy and your local food growers by buying from local farmers instead of the grocery store.

Cost – Eating seasonally also means you’re buying food when it’s least expensive, saving on your grocery bill.

Because I keep a garden, seasonal eating is a necessity. But it’s also a lot of fun to find what’s coming into season in the grocery store or farmer’s market and figure out how to use those items.

How to Eat Seasonally (& Have Fun Doing It)

Moms are often already stretched thin, so adding one more thing to the to-do list can be very overwhelming. Luckily seasonal eating doesn’t have to be another to-do list item. It can be a fun addition to a healthy lifestyle.

Here’s how:

Have a Plan

Having a plan for using seasonal produce is important. If you don’t normally meal plan, now might be a good time to start. I use Real Plans to plan out my family’s weekly meals. It’s much simpler than doing it myself and Real Plans automatically serves up seasonal recipes!

Think Differently

To start eating seasonally you’ll have to change your mindset a bit. Instead of eating blueberries every other week throughout the year you’ll have to find interesting ways to use them in the summer when they’re in season (or frozen ones at other times).

Don’t Overcomplicate

When it comes to finding seasonal recipes for the produce you’re growing or buying locally, keep it simple. Don’t try to cook complicated dishes before you’re comfortable with using certain ingredients together. Stick with simple recipes and build your skills and knowledge base slowly.

What to Do With Seasonal Produce

Once you start to buy produce seasonally, you’ll realize that you end up with a lot of one thing at a time.

Here are some ideas for dealing with large amounts of seasonal produce:

Learn to preserve – If you can buy or grow lots of tomatoes in the summer, learn to can or freeze them for the winter. Do the same for other produce you find in-season. If canning isn’t your jam (pun intended), try pickling, freezing, drying, or fermenting to extend the life of in-season foods.

Adjust to eating more when it’s fresh – We tend to eat the foods we like at regular intervals all year. But seasonal eating asks us to eat a lot of one item when it’s fresh (and little or none at other times of the year). That means we might eat lots of berries in the summer, but stick with citrus fruits in the winter.

Bake with the extra – Another option is to make sweet breads, muffins, casseroles, and quiches with whatever you have a lot of and freeze those for later.

When I get a large harvest from my garden or the farmer’s market I do all three of these things! It gives the kids something to look forward to (all the strawberries you can eat in June!) and adds routine to the year.

What’s in Season Now?

What produce is in season depends on where you live in the world. The easiest way to know what’s in season is to go to your local farm or farmer’s market and see what they are producing. You can also check a state-by-state seasonal food guide.

But local foods are not the only in-season foods. Foods that travel from other climates also have a season.

For example, most Americans can’t buy local citrus fruits, but the winter is the best time to get them at their freshest and lowest price. Here’s what to look for at the grocery store or farmer’s market for the freshest produce year-round:

January

For most people, January is a time of rest and reflection. The garden has long been put to bed and the season calls for warm soups and stews as well as lots of starchy vegetables. Here’s what’s in season in January:

Beets

Broccoli

Brussels sprouts

Cabbage

Cauliflower

Grapefruit

Kale

Leeks

Lemons

Oranges

Parsnips

Pomegranates

Potatoes

Rutabagas

Tangelos

Tangerines

Turnips

Winter Squash

January Seasonal Recipes:

February

For many climates, February is cold and dark, so warm and bright foods are welcome! Root veggies, cruciferous veggies, and citrus fruit are abundant:

Broccoli

Brussels sprouts

Cabbage

Cauliflower

Grapefruit

Kale

Leeks

Lemons

Oranges

Parsnip

Radishes

Rutabagas

Spinach

Sweet Potatoes

Tangelos

Turnips

February Seasonal Recipes:

March

March is the official start of spring. Spring brings back the more fragile vegetables like greens and reminds us that more fresh produce is coming!

Artichokes

Arugula

Asparagus

Avocado

Broccoli

Brussels sprouts

Cauliflower

Celery

Collard greens

Kale

Leeks

Lemons

Lettuce

Mushrooms

Oranges

Parsnip

Pineapples

Radishes

Rutabagas

Spring peas

Swiss chard

Turnips

March Seasonal Recipes:

April

As April enters we start to see more spring vegetables and some fruits start popping into the stores.

Artichokes

Arugula

Asparagus

Avocados

Broccoli

Cauliflower

Celery

Collard greens

Leeks

Lettuce

Mushrooms

Pineapples

Radishes

Rhubarb

Spring peas

Strawberries

Sweet onions

April Seasonal Recipes:

May

May ushers in the end of school for some and the beginning of the unofficial summer (Memorial Day). Berries start showing their faces as well as other fruits.

Apricots

Artichokes

Asparagus

Avocados

Blackberries

Blueberries

Carrots

Celery

Cantaloupe

Cherries

Collard greens

Cucumber

Grapes

Lettuce

Mangoes

Okra (a favorite of mine)

Pineapples

Radishes (my kids will eat them in this dip recipe)

Rhubarb

Spinach

Spring peas

Strawberries

Sweet onions

Swiss chard

Tomatoes

Zucchini

May Seasonal Recipes:

June

The official start of summer begins at the end of June and the wealth of fresh fruits and veggies is growing every day.

Apricots

Avocados

Blueberries

Cantaloupe

Cherries

Corn

Garlic

Kiwi

Lettuce

Mangoes

Peaches

Pineapple

Raspberries

Strawberries

Swiss chard

Tomatoes

Watermelon

Zucchini

June Seasonal Recipes:

July

Summer is in full swing and BBQs and backyard grilling are favorite ways to prepare meals. Here’s what to look out for this month:

Apricots

Avocados

Blackberries

Blueberries

Cantaloupe

Corn

Cucumbers

Eggplant

Garlic

Green beans

Kiwi

Kohlrabi

Lettuce

Mangoes

Okra

Peaches

Peppers

Pineapple

Plums

Raspberries

Strawberries

Summer squash

Swiss chard

Tomatoes

Watermelon

Zucchini

July Seasonal Recipes:

August

For many places August is the hottest month of the year which means lots of picnics at the beach! Luckily there are lots of easy to pack fruits and veggies available this month:

Apples

Apricots

Blueberries

Cantaloupe

Corn

Cucumbers

Eggplant

Figs

Green beans

Kiwi

Kohlrabi

Lettuce

Mangoes

Okra

Peaches

Peppers

Plums

Raspberries

Strawberries

Summer squash

Swiss chard

Tomatoes

Watermelon

Zucchini

August Seasonal Recipes:

September

As school resumes and summer vacation ends families are looking for packable lunch items and simple recipes. But September is still technically summer for a few more weeks so there are lots to choose from:

Apples

Beets

Cantaloupe

Cauliflower

Eggplant

Figs

Grapes

Green beans

Lettuce

Mangoes

Mushrooms

Okra

Peppers

Persimmons

Pomegranates

Pumpkins

Spinach

Sweet potatoes

Swiss chard

Tomatoes

September Seasonal Recipes:

October

Many areas are cooling down and crisp or brisk weather is a welcome change for the hot days of summer. October is when heartier veggies begin to come into season. Many of these veggies store well long term:

Apples

Beets

Broccoli

Brussels sprouts

Cabbage

Cauliflower

Cranberries

Grapes

Leeks

Lettuce

Mushrooms

Parsnips

Persimmons

Pomegranates

Pumpkins

Rutabagas

Spinach

Sweet potatoes

Swiss chard

Turnips

Winter squash

October Seasonal Recipes:

November

Thanksgiving is just around the corner so flavors reminiscent of this American tradition are on many people’s minds. Find root vegetables and cruciferous veggies in abundance this month as well as a few choice fruits:

Beets

Broccoli

Brussels sprouts

Cabbage

Cauliflower

Cranberries

Leeks

Mushrooms

Oranges

Parsnips

Pears

Persimmons

Pomegranates

Pumpkins

Rutabagas

Spinach

Sweet potatoes

Tangerines

Turnips

Winter squash

November Seasonal Recipes:

December

The holiday season is in full swing and Christmas is just a few weeks away. December brings more of those hearty vegetables that are great with roasts or in soups.

Broccoli

Brussels sprouts

Cabbage

Cauliflower

Grapefruit

Kale

Leeks

Mushrooms

Oranges

Papayas

Parsnips

Pears

Pomegranates

Rutabagas

Sweet potatoes

Tangelos

Turnips

Winter Squash

December Seasonal Recipes:

Seasonal Eating Made Easy

It might be overwhelming to start eating more seasonally but it’s not as difficult as it seems. You don’t need to go all-in and only eat local or in-season produce. Simply add more seasonal produce to your meal plan as you can. This is a great way to  get you thinking seasonally. Soon you’ll be eating and serving as much seasonal produce as you want!

How do you eat seasonally? What are your tips?

Source: https://wellnessmama.com/428020/seasonal-eating/

[myketopath]

My Mom's Famous Rhubarb Crisp Recipe..Made Keto via /r/ketorecipes https://ift.tt/37DfmTu