January brought with it a gradual turning towards the light following the Solstice at the end of last month. January begins the sun-sweet citrus season in the United States and in many places across the Northern Hemisphere, and it lead me down paths of preserved lemons (see the latest post on Patreon) and to preserved and dried goods from the previous seasons. Where I live in Colorado, it can snow all the way until mid-May, so winter foods in my kitchen are rich in color and healing properties to maintain health.
Frozen berries came together in rustic grain-free galettes, dried rose hips add to lightly sweet treats, and golden winter soups remain a staple meal at this time of year. In the dark days of winter, I find it keeps me grounded and connected to spend time in the kitchen creating with colorful foods.