Holidays—It Should Be So Nice

BY Advocate Contributors

October 13 2010 3:00 AM ET

DONATION ACCEPTED X390 (STOCK) | ADVOCATE.COMA locavore holiday dinner

I’m lucky to be in Southern California, where I have access to year-round farmers’ markets. But if you’re in an area where it’s getting colder, you can likely get apples for applesauce and possibly winter beets, rutabagas, celery roots, sweet potatoes, and parsnips—maybe even kale—that hold up and may have been grown in the vicinity. In winter that’s what people really want to eat anyway. If you try and stay seasonal—looking at what’s in season, cooking what is potentially in season, seeing what can be stored from your area—you’ll get as close to locavore as possible. It’s one thing to get produce from New Zealand but another thing to get food from closer to home.

Feniger’s favorite holiday vegetable pairings
• Celery root puree, topped with hard-boiled eggs
• Fennel braised in orange juice
• Green beans marinated in sesame vinaigrette
• Roasted golden beets tossed with olive oil
• Spinach salad with maple mustard vinaigrette, candied pecans, and goat cheese
• Yams with honey and lime

SUSAN FENIGER X100 | ADVOCATE.COMRestaurateur and chef Susan Feniger, whose latest Border Grill restaurant opened in October in downtown Los Angeles











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