Thank you so much for this post. New to Ohio from the lush, lovely Northwest, I’m still learning, slowly slowly, the local foodways. I’m dedicated to the farmers’ markets in the 3 growing seasons, but have struggled mightily in these dark, deep winter days. Local roots is not close to me here in Columbus, but it is so heartwarming to know there are somehow farmers, turning out tatsoi (!) and turnips (!!) in this new home state of mine. It re-invigorates me to search again, deeper, harder. Now I just need to dig out that maple sugar lingering in my pantry and figure out what to do with it. (And get over the irony of learning about my backyard from a kind soul a thousand miles away!)

My mom made this every Christmas, and the intoxicating orange oil aroma was so haunting I had to make a double batch of my own this year. It’s divine on it’s own, but also comes in so handy to mince into boozy Christmas cakes and florentines.
Molly
http://www.remedialeating.com

Mmmm, the butternut squash + kale pasta sounds perfect, with or without the chorizo. Great pairing.
Thx, Molly
http://www.remedialeating.com

The roasted pumpkin + lentils looks amazing. Definitely in our dinner queue. I’m awfully fond of a roasted sweet potato + black bean salad, and this looks like a lovely variation.
Molly (http://www.remedialeating.com)

Oh, how I love this cookbook! Winter cooking has long been my favorite, and I was thrilled to stumble over Roast Figs a few years back (Crazy Water, Pickled Lemon’s also well dog-eared, for entirely different reasons!) Thanks for the reminder, just in time for deep-freeze temperatures. And the poached cranberries and blood oranges will definitely be getting a test run around these parts...
Molly

Oh, this sounds superb, especially as the mercury dips below freezing. Will be searching out a little wild rice this winter....
Molly