In November and December, we are delighted with the first of snow and the wonder of the upcoming holiday season. The gifts, the food and the together time. But then the year turns, and we put away our festive sweaters and cinch in our belts, and look at the long dark winter. What is the natural progression after so much celebration and exuberance? Hibernation.
In the long, deep winter there is a turning inward for rest and reclamation. The few months left of winter are leaner, quieter, laying ground for the upcoming season of Spring. The season of hibernation is as necessary to our yearly cycles as the season of harvest is. Hibernation is the pause. The time of root vegetables, soup consumption, and nourishing warm drinks to keep our bodies healthy in these bitter months of snow and wind.
And just like the natural season, Mill Market takes a quiet rest in preparation for a new Winter & Spring Season. We quiet down for a time; a necessary step for our year of production ahead.
Visit us on January 20th for Mill Market’s Winter & Spring Season Opener (and the first market of 2018!) where we will be celebrating the end of hibernation and the beginning of a new year of plenty.
Local Foods Recipe of the Month
Tag us on Facebook or Instagram with a picture of our monthly recipe to be entered into our draw! ✓ Local & Available Now!
1 cup almond or other nut milk (unsweetened or original flavour) ✓
1 heaping tablespoon fresh grated turmeric root ✓
1 tablespoon fresh grated ginger root ✓
1 teaspoon ground cinnamon
2 teaspoons coconut oil (OR COCONUT BUTTER) ✓
Honey or (sweetener of choice) to taste
Warm nut milk on stove in small saucepan (do not bring to boil)
Add turmeric, ginger, and cinnamon and whisk
Add coconut oil
Whisk while heating to make frothy
Once warmed, remove from stovetop
Stir in honey or alternative sweetener
*To make extra frothy, pour warmed contents into high-speed blender and blend instead of whisking