Traditionally, our Celtic ancestors followed the seasons and food sources, cooking and baking whatever produce may have been available to them at the time. They were forced to do so out of necessity and were influenced by short growing seasons, looking to nature as their guide and source of nutrition and medicine. Today, we have every type of produce conceivable and can access food from almost any part of the world in our neighbourhood supermarket. Eating in harmony with the seasons is healthy and accentuates the flavour and freshness of the foods we eat. Hundreds of generations of nutritional awareness was collected by our ancestors, so it is important to recognize the wisdom of the old ways. Our food will taste better and just as importantly, we will be supporting local food systems, stimulating development, and creating employment opportunities. When the Europeans arrived on the shores of the Americas, they were helped by the native population who had been living off the land for generations. Not only did they help feed their new neighbours, but they provided medicinal assistance drawn from nature. During this COVID-19 pandemic, it is important for each of us to support our farming neighbours and local markets. Sourcing foods locally minimizes food waste and spoilage due to transport. Vegetables that are in season for our winter months include beets, cabbage, rutabagas, carrots, potatoes, leeks, garlic, onion and squash. There is much to enjoy in this list as we braise, roast and stew through the colder part of the year.


1 lb. stewing meat
½ tsp each of salt and pepper divided
1 tbsp olive oil
2 med-sized sweet potato peeled and cubed
3 carrots peeled and sliced
1 small chopped red onion
1 tbsp fresh minced ginger
2 cloves of garlic minced
2 cups of beef broth
1 cup milk
2 tbsp. flour
2 cups chopped kale leaves
½ cup natural yogurt
2 tbsp. chopped cilantro


Sprinkle beef with half each of salt and pepper. In a large cast iron skillet, heat oil over medium-high heat. Brown beef all over and place on a plate. Reduce heat to medium. Add onions and cook, stirring for 3 minutes. Add ginger and garlic stirring to coat well. Add broth, remaining salt and pepper, and return beef and any juices back to the skillet. Bring to a boil. Reduce heat to a gentle simmer, cover and cook for 30 minutes. Stir in sweet potatoes and carrots. Cover and simmer for about so minutes or until beef is tender. In a small bowl, whisk milk and flour until smooth. Stir into stew along with kale and cook, stirring for about 5 minutes or until thickened and kale is wilted. Remove from heat and serve in bowls. In another bowl, stir together yogurt and cilantro. Dollop on top of stew in each bowl to serve.

Ith do shàth!