Comfort Food Season

November, for me, is the time of year when energy starts to move inward. And it seems fitting to me that this year in particular, the time change falls on Sunday, November 1st.

The darkness and the sunset have a real effect on my body and my energy. There's something about the sun setting that lets my body know it's time to go home, be with my family, and rest. And I appreciate that change from June, when the long daylight hours easily push my work day into the realm of too much.

With this comes a shift in our kitchen: the colder weather, the return to early dinner and early bedtime, and food that is warm, nurturing, and comforting.

Broth in Everything

A staple of any meal these days for us is broth. One obvious use for chicken, lamb, pork, or beef broth is making a soup, but it's also an incredible ingredient if you're cooking a stir fry or any vegetable. Usually, I'll sauté garlic and onions in a little bit of oil or fat. Now, during these colder days, when I throw in my vegetables, like carrots and cabbage, I'll throw in a cup of broth and create a saucy, warm vegetable topping for our noodles or rice, or a burrito filling.

Soups and Stews for the Week

This is also the season when I love to cook a large soup or stew and freeze some for the coming week. I love to add lamb shanks, kebab meat, or stew meat to these soups and stews.

Our Family's Fast Food

I'd like to give a special call out to a personal favorite this time of year: what we call Mao's dumplings. Mao, Jie Wei Zhao of Willow Leaf Dumplings, is a good friend and an incredible chef who makes mouth watering Pork & Mushroom Dumplings and Chicken Dumplings with wood ear mushrooms. These can be pan fried or steamed, or even added to a soup. They're incredibly delicious, and our family's version of fast food.

May these foods bring comfort to your kitchen and family.

Your Farmer,

Nathan Henderson
Reber Rock Farm
Essex, New York