Nourishment for tending our inner ecosystem.
Friday, February 6, 2026
Big flakes are falling outside my window (9:48 am EST). The cold temperatures have continued and it’s a brisk 28°F. Bits of white are starting to stick to the branches and the deck railing. We are expected to get another inch or so of snow. I don’t really care if it accumulates or not, I just love to watch it fall.
Looking out over the balcony, I can see birds visiting my neighbor’s feeder. The usual suspects are in attendance; cardinal, chickadee, dark-eyed junco. I suppose a little snow wouldn’t stop me from getting some breakfast if I was a bird either.
My gaze wanders farther towards the western horizon. Most of the city view is hidden behind a gray curtain of swirling snowflakes. There is something endlessly mesmerizing about watching all these delicate crystals weaving together as they make their descent. Sometimes they comes down gently, other times furiously, but always beautifully.
The Heart of the Home
Snowy days like this make me want to retreat to the kitchen. A place of warmth, of hot coffee brewing (or tea) and the comfort of a good meal. Perhaps a pot is simmering on the stove, filling the house with a delicious aroma! However, food is more than just something to fill your belly and stop hunger pangs. In many ways, it’s ‘fuel for the fire,’ since digestion is one of the the mechanisms that drives heat generation in the body. I find that eating hearty food is both warming and grounding. It centers me and gives me the energy to move forward with my day.
With that in mind, I shall return to the topic of eating seasonally by sharing some winter food ideas. For further reading, I have discussed the concept of seasonal food in my previous post, Winter Storms & Seasonal Food.
Common Winter Vegetables
The following is a list of vegetables generally considered to be “in season” during February. However, it is important to note that due to the very cold, often freezing temperatures, there is no outdoor gardening happening at this time of the year in my part of the world. Any “fresh” produce available at the grocery store is either grown indoors, such as mushrooms, or sourced from other regions.
- Winter squash (such as butternut, acorn, spaghetti squash, kabocha, and pumpkin)
- Potatoes (sweet potatoes, yams)
- Onions (shallots, garlic etc.)
- Carrots
- Beets
- Cabbage
- Turnips and parsnips
- Horseradish
- Mushrooms — Not technically seasonal, but often grown indoors year-round.
- Sprouts (alfalfa, broccoli, etc.) — Easy to grow yourself, again, not truly seasonal.
- Pickled Vegetables
- Ferments (sauerkraut, kimchi, etc.)
Favorite Wintertime Recipes
For me, winter is ‘stew season’ and that means I can throw a bunch of stuff in a pot and not have to cook again for 2 or 3 days. Yay! When I am cooking, I always try to find ways to pack in extra vegetables. For example, frozen chopped spinach can be added to most stews or soups without drawing much (if any) notice. Cauliflower is another great option because it will take on the flavor of the broth and consequently goes with nearly everything. While they may not be perfectly aligned with what is technically “in season,” here are a few of my favorite wintertime recipes:
- Hearty Beef Chili (Not Cincinnati style)
- Cozy Autumn Wild Rice Soup (I like to add extra veggies and chicken for protein)
- Shepard’s Pie (long time favorite)
- Cabbage Roll Soup (I double this recipe)
- Japanese Curry (with chicken)
- Beer Stew (recipe shared in a previous post)
- Homemade Chicken Soup (A timeless classic)
- Italian Sausage Soup (I add zucchini and mushrooms, swap the pasta for quinoa for a gluten free option)
- Split Pea Soup (I like to leave mine chunky and skip the immersion blender)
- Corn & Potato Chowder with Chicken (I use canned coconut milk instead of cream or half & half)
- Boerenkool (very hearty and comforting, also bacon!)
- Beef Stew
- Lamb Stew
- Chicken Pot Pie
- Butternut Squash Soup (Although, this works better as a side)
- Kitchen Sink Soup (for when you have no plan, just throw some stuff in a pot and roll with it)
TIP: When cooking a large amount of soup or stew, save half of it in wide mouth ball jars and freeze it. This way you don’t get sick of eating one thing over and over, while at the same time, making an easy meal option for future use (Thanks Mom for the idea!).
Kitchen Sink Soup
Ingredients
- 4-5 small to medium gold or yellow potatoes, eyes removed, cubed (I leave the skin on, extra vitamins!)
- 2 bunches of fresh broccoli, florets cut into bite-sized pieces (or frozen)
- 3-4 medium carrots, peeled and chopped
- Half of a 16 oz. bag frozen chopped spinach (fresh is fine too)
- 1 1/2 cups of frozen corn
- 1 medium to large white onion, diced
- 4-5 cloves garlic, crushed and minced
- 2 lbs. chicken (breast or thigh meat), cooked and shredded
- 2 cans unsweetened coconut milk*
- 6 cups broth
- 1-2 bay leaves
- 2 Tbs. White Miso
- Salt & Pepper to taste
- Garlic Powder to taste
- Onion Powder to taste
- Pinch Celery Salt
- 2-3 Tbs. Olive oil
*A Note on Coconut Milk – Some coconut milk has a natural sweetness that can throw off the balance of a savory dish. I use Whole Foods 365 Organic canned Coconut Milk. I have tried other brands, but not found any I liked. You can also use regular cream or half and half if you’d prefer. I do not recommend cooking with oat milk because it will separate if it boils.
Directions
- In a large stew pot, add oil, onions and carrots. Sprinkle lightly with salt. Sauté until onions are soft, then add garlic. Stir, allowing the garlic to heat for roughly 30-45 seconds.
- Add broth, coconut milk, chicken, remaining vegetables, and seasonings. Wait to add the miso and corn until the last 5 or so minutes of cooking.
- Bring pot to a boil, then simmer until vegetables are soft. Add corn and miso, cooking for another 5 minutes or until everything is heated through.
- Taste test and adjust seasonings and salt if need be.
- Serve hot with your favorite bread or biscuits. Would also likely pair well with a bit of shredded parmesan cheese or croutons.
Please Note: I came up with this recipe on the spot, as I was cooking, so if it seems a little wonky, forgive me. I just wanted to give an example of what I meant by “Kitchen Sink Soup.”
Keeping it Cozy
I hope I have given you some ideas, or inspiration, that will help you through what remains of the winter season. A warm kitchen, a hearty meal, thoughtful nourishment… small but meaningful ways of caring for ourselves during this time of year. By tending to both our homes and our bodies, we create a gentle warmth that sustains us, cozy from the inside out.
“Winter is the time for comfort, for good food and warmth, for the touch of a friendly hand and for a talk beside the fire: it is the time for home.”
– Edith Sitwell
These all sound delicious. Erica makes an excellent Japanese curry with mushrooms, carrots, and potatoes
Ooooh I love Japanese curry! Never thought to add mushrooms, I will try that next time!