One of the best things about eating seasonably is that you begin to appreciate the food that’s in season more. It’s easy to take for granted oranges you can buy year round or asparagus in the height of summer (a product of South America, extravagantly flown to the United States and shipped to your nearest supermarket).
Food, as it turns out, has seasons, just like the weather. Many of our customs, holidays and traditions feature foods, because, a long time ago, when those customs and traditions were established. Everyone ate seasonally. Because they had to. There were no supermarkets with asparagus available in August.
Since I began making an effort to eat seasonally a couple years ago, it’s been one of the most pleasant discoveries. Caprese with tomatoes that are still warm because they were picked out of a garden 15 minutes ago. Or, on the flip side, creamy, heavy, hearty comfort food that makes a cold winter a little more bearable.
Something kinda like… turkey pot pie?
2 cups chopped cooked mixed turkey meat
3 Tb olive oil
1 large potato
1/2 medium onion
1 cup frozen broccoli, thawed
1 sprig fresh rosemary, minced
1 clove garlic, minced
1/4 cup all purpose flour
2 cups skim milk
1pkg phyllo dough
2 tb butter, melted
Pre-heat oven to 400 degrees. Bake potato (I pierce them and put them in the microwave for 4 or 5 minutes). When it’s cool enough to handle, cut into 1 inch pieces. Heat 2 tb oil in a large sauce pan and add onion and garlic. Cook on medium low until onion softens, 3-4 minutes. Increase heat to medium high. Add flour and mix well to a paste consistency. Cook 1 minute, stirring constantly. Gradually add milk and whisk until mixture comes to a boil and thickens. Remove from heat. Add rosemary, potato, broccoli and turkey. Season with salt and pepper as needed. Pour into a 9-inch deep dish pie pan. Layer 2 or 3 pieces of phyllo over the pie plate and brush remaining 1 tb of oil mixed with 2 tb melted butter. Repeat with remaining phyllo. Trim excess phyllo hanging over the edges with a sharp knife. Bake until golden and bubbling, about 20 to 25 minutes.
I actually adapted the recipe from this Martha Stewart recipe for Lighter Chicken Pot Pie. And according to my Lose It! iphone app, 1/4 of the pie has 432 calories. Not too bad for a hearty winter meal.
The turkey was frozen leftover from my Thanksgivng turkey from Almost Heaven Farm in Monroe County. The potato was from Spangler’s Greenhouse in Monroe County. (Both bought via the Monroe Farm Market). The flour was from Reed’s Mill Flours, also in Monroe County. The milk is from Homestead Creamery in Wirtz, VA. The butter is Land O’Lakes (Boooo! Not local). The rosemary is from a coworker’s bush, here in Charleston. The broccoli and garlic are not SOLE, and from my local Krogers, as well as the phyllo dough. The onion is also from Krogers, but it is organic.