In very stressful times, folks turn to cooking out of necessity. During the 1900's we had homecanning as a means of surviving the Canadian winters. It made a resurgence during the Great Depression which also introduced a style of cooking known as Depression Era Cooking. When women went to help the war efforts then remained in the work force, convenience foods like tv dinners and packaged foods made their appearance. There was a resurgence in home canning with homesteading and survivalism. That grew during the period leading up to y2K. Cooking shows coined the term foodie, so anyone who could cook was inspired by their favourite tv chef. Now into the 2000's, we have the popularity of food kits and pandemic cooking.
Earlier this year, I began buying organic produce from a local grower who delivers weekly. I've dealt with this farmer for ages so when he offered the delivery service, I supported it. Each week, I place an order based on availability so have been experimenting with a few neat ingredients.
I made this delightful stew for dinner, quickly named Rainbow Stew because of the bright colours. Unlike most
stews, potatoes are not included. It is chock full of nutritious
ingredients including purple top turnips, celeriac, corn and rainbow
swiss chard. The bay leaf (middle left) was fresh picked from my bay
laurel plant! The new to me ingredient in this dish was celeriac. It's definitely an ingredient I will use again. Very tasty stew!
0 food lovers commented:
Post a Comment