To the ROOT CELLAR!
Going to the root cellar is likely a dying tradition, however still very much alive amongst a certain style of Mainer.
Winter cooking used to be entirely informed by this. When people stored and ate what they grew (what remained in February were root vegetables, apples, cabbages, etc…and things that were “put by”, such as jams, jellies and pickles , salted meats and ferments) you’d better believe that there were some hearty soups and stews slated for the coldest days. So, get yourself some carrots, turnip, a rutabaga , cabbage, some creamy white beans, diced tomato, bone broth and a beef shin …OR MISO!…and go to town!
It seems like that this winter has really gotten real and we’re had weeks of“the coldest days”. Perfect for soup.
This is the sort of thing I want to cook and eat. I was first aquainted with it in Tuscany. They make a hearty soup, served over a slice of their saltless Tuscan bread called Ribolita. It means re-boiled and when you make a big pot, you’ll be eating it for a few days. So it must be “reboiled” or at least reheated!
It’s perfect! We know those days when it’s too cold to even get out of the house . Who wants to shop or cook? Do it once and enjoy the fruits of your labor for days!
Please pop over to SEASONAL RECIPES to learn some of the secrets to a successful RIBOLITA.
