Visions of sugarplums danced through the heads of C. Clement Moore’s children in his historic 1822 poem “A Visit from St. Nicholas,” which has been a lovely image for more than two centuries. However, for those of us trying to stay healthy while feast after feast erupts around us? You can keep those sugarplums, but put us down for “a long winter nap.”
With less sunlight and colder days, it’s hard to stay active. Ultra-processed food is all around, and fresh vegetables and fruit seem like more work. But it’s worth it to stay in shape (and fit into the clothes you were wearing before Thanksgiving).
Though the harvest has been gathered, and for the most part area farmers markets are closed, mark your calendar for local farmers markets. In Leominster, their farmers market is always the third Thursday of every month from November through May at City Hall Auditorium. The Growing Places’ Fitchburg Farmers Market continues at Fitchburg Art Museum, 185 Elm St., Fitchburg on Jan. 8, and subsequent first Thursdays of the month through May.
Feed Your Body Well
Consider cooking more than one meal at a time, so you’ve got leftovers for the next day. And the “3-day Salad” featured in an earlier “Family Recipe Box” continues to be a regular “guest” in our fridge.
In the wintertime, our bodies crave Vitamin D as there’s so much less sunlight. Increasing your intake of Vitamin D-rich foods such as salmon, eggs, and fortified milk and yogurt is a smart move. So is making sure you get enough Vitamin C. I’m not a big fan of orange juice, but little Satsuma oranges or tangerines give me a boost in the mid- to late afternoon.
Ultra-processed foods with sugar (candy bars, granola bars) may give you a temporary boost, but the amount of added sugar in many G-bars is a quarter to one-third of the recommended daily allowance. Plus, a little orange fits in a pocket or handbag, ready to revive you when your head starts drooping.
Root vegetables such as carrots, sweet potatoes and yams are great to eat in cold weather. A friend used to peel carrots, slice thinly, and put in the microwave for a few seconds so they soften up. You get the flavor, but less crunch.
Other fruits come into season in warmer climes and make their way to our markets. Look for pomegranates, kiwis, pears and persimmons. And of course this is the season for grapefruit! We are grateful for dear family members who ensure that a big box of gorgeous pink grapefruit arrive at our house during the snow season.
Finally, citrus and berries are super for your skin. If you get into a habit of making oatmeal or porridge every morning, add dried cranberries while it cooks, and then top with blueberries or sliced banana. Now you’ve gotten two servings of fruit before lunch.
Warm and Hearty
Soups and stews, stews and soups – that’s the rhythm. Make a full pot of soup so that when a friend stop by, you’ll be all set to offer a light lunch.
Easy Slow-Cooker Veggie Chili
INGREDIENTS
1 can baked beans (28 oz)
15 oz can crushed tomatoes
½ onion
3 bay leaves
salt and pepper
olive oil
DIRECTIONS
Sauté onions in olive oil, add to well-greased slow cooker. Add other ingredients, stir, and set to “Low” for 4 to 6 hours.
Notes: The Brits love “beans on toast.” Here’s an easy-to-eat North American variant. Toast a bagel half, and cut in two. Serve your chili in a mug, and put the two bagel halves on the side.
Under the tree, then on the table
The city of Fitchburg’s “Focus Local” campaign continues, and in our area, with so many families of Italian or Sicilian origin, there’s a grand tradition of pasta-making and eating in North Worcester County. The teenager in our house is crazy about Annie’s mac and cheese, which is a very easy box to wrap. But there are more exotic varieties.
The next time you’re at the supermarket, or a local purveyor of groceries such as Roots Natural Foods (100 Crawford St., Leominster), consider purchasing a variety of pasta you’ve never tried before. For a loved one who enjoys food, this is an exciting gift. We also like to go to Mill No. 3 (85 Westminster St., Fitchburg). They have excellent pasta, plus the region’s best variety of excellent olive oils which you can bottle yourself.
If pasta doesn’t suit, consider splurging on a bag of wild rice for an adventurous cook to serve with broiled or baked salmon.
Next week, Christmas dinner. We’d love to hear from you about your favorite part of Christmas eating – especially if there’s a recipe from your heritage that your family always makes.
Sally Cragin would love to read your family recipes and stories. Write to sallycragin@gmail.com.
