Eating seasonally. Many of us have forgotten this due to having an abundance of veggies available all year round. Once you start to try and grow your own, be it in pots on a sunny window sill or a multi acre farm you learn this lesson. Growing things have a season. With the food shortages we have experienced I expanded my garden. While this has helped , it also really struck home how I need to adjust my eating habits. No wonder winter is the month of soups and stews. Not only are they hearty, but make good use of root vegetables and crops that are winter hardy. I will miss the ripe tomatoes of summer, but look forward to the cabbage, peas and turnips.
So tonight’s dinner is going to be Tatie and Neeps and old Celtic recipe.
May the goddess bless you all with abundance
Tattie and Neeps Recipe
4 cups diced potato
1 or 2 cups diced turnip
1/2 cup cream
4 tablespoons butter
2 cups sliced cabbage
1 small onion chopped
Salt and pepper to taste
Optional 4 slices bacon crisply cooked and crumbled
Cook potato and turnip in boiling water until tender.
Drain and reserve.
If using bacon cook the cabbage and onion in the drippings until tender. Use olive oil if not using bacon.
Add potatoes and turnips to the pan with the cabbage and onion. Mash. Add cream, butter, salt and pepper, mixing well. If you like, you can let the bottom get slightly browned. Top with crumbled bacon.
Serves 6 as a side dish or 4 as a main course.
