For me seasonal cooking encompasses more than what’s growing in the garden. It also takes the outside temperature into account. Earlier this week when it was in the high 80’s that meant no cooking at all. I made Italian Salad, a fancy jello salad and we cooked burgers and brotts on the grill and feasted on leftovers.
But last night it stormed off and on all night and the temperatures are much easier to live (and cook) with so I’ve fired up the stove and made corn bread, chocolate chip/butterscotch cookies and corn chowder. Things that don’t take too long to cook and heat up the blessedly cooled off kitchen.
Once it’s cold enough for heat but not enough for the woodstove I’ll transition to things that cook for hours, baked beans, chicken soup, lamb shanks.
Then when woodstove weather gets here our menus will feature things that will simmer for hours on the woodstove. Soups, stews, and pancakes on Sunday mornings. The house smells wonderful then, warm and cozy.
How does your cooking change with the seasons?
Creamy Corn Chowder
2 strips bacon, fried and crumbled
1 can corn
1 can cream style corn
1 cup milk
Fry and crumble bacon, drain pan
Add both cans of corn, milk and bacon and heat to boiling and turn down heat to simmer 5 minutes.
When serving garnish with chopped parsley and cheese