THIS HAS BEEN quite the winter for prolonged cold.
As I write this, everything outside my house is frozen solid and there has been snow on the ground for weeks.
The bright celebrations of the winter holidays are nearly behind us, and yet we have many months of cold days and long nights ahead.
You can’t change the course of the sun, but at least you can nourish your mind and body with the most wholesome and complete food you can find.
Our beloved farmers tend their crops and show up reliably at the market week in and week out.
In addition to Brussels sprouts and stored root vegetables, they are still harvesting leeks.
Leeks are one of the most overlooked and humble vegetables.
Even as snow and ice cover the frozen ground, these stalwart, slow-growing miracles offer both flavor and sustenance.
There is a saying that most of us learned in elementary school: You are what you eat.
If you want to be strong, adaptable to harsh conditions and authentic, try this slow-growing and vitamin-packed vegetable.
Here is a delicious and hearty recipe that relies on a trio of locally sourced foods, sure to please.
This dish can be served straight out of the oven or made ahead and served chilled.
This quantity should be enough to save leftovers for an easy vegetable throughout the week.
Betsy Wharton is a Port Angeles Farmers Market vendor, Washington State University Extension food preservation information assistant and a registered nurse at First Step Family Support Center. More about her pickling enterprise can be found at www.Clallam