Keeping it local, all year long

Don't blame it on the rain: You can cook with farm-fresh produce come winter ― just ask Matthew Dillon

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  • All smiles, Sitka & Spruce's Matthew Dillon doesn't let winter get him down.

    Keeping it local, all year long

    Amanda Koster

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Try new recipes
Obvious? Yes. But still our favorite way to spice up winter's fruits and vegetables we've been cooking with for months. (Plus it builds our repertoire of dishes in the process.)

Use different cooking methods
Root vegetables alone can be roasted, fried, mashed, steamed, or sautéed, to say nothing of blended into soups or tossed with pasta.

Vary seasonings
Some of us always turn to garlic and chile powder, others never make a culinary move without ginger. Whatever your go-to flavor agents are, try something new.

Combine ingredients in different ways
Mix cabbage and cauliflower in with your stir-fried broccoli, add celery root to your mashed potatoes, or include mustard greens with your chard.

Keep a kitchen herb garden
Small pots of herbs can grow through the winter when kept on a windowsill, and the flavor of fresh herbs brightens up any dish.

Think beyond produce
Remember, plenty of fish and seafood is in season and at its best during winter months.

INFO: Sitka & Spruce ( $$$; closed Mon; 2238 Eastlake Ave. E.; 206/324-0662). Breakfast lovers, take note: Dillon is now doing brunch too (10-2 Sat-Sun). And stay tuned for his new culinary venture, set to open "sometime soon" in the Corson Building.

MORE: Sunset's One-block Diet blog »


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