Winter is Officially Here

Sunday marked the winter solstice at 6:03 PM in New England. This is when the sun reached its most southerly path in the horizon. It will now start gradually moving northward. On the spring equinox, its path will be directly across the equator and will continue moving northward until the summer solstice. I previously wrote about the sun-setting times, so mentally I have already started feeling more daylight at the end of the day. But now, officially the daylight hours will be increasing with each passing day.

As we know, the winter solstice officially marks the beginning of winter on the calendar. In November, it was easy to look or walk outside and feel that winter was upon us. Not so much this week, when the forecast for the next five days is supposed to be forty-plus. Frosty will definitely be melting and Santa may have some difficulty landing his sleigh.

I do look forward to the shorter days of winter in that it provides an opportunity to get rejuvenated indoors. As much as I love being outdoors, my body, mind and soul welcome some down-time to do things that otherwise during the longer days of summer there never seems to be enough time. I hope to read a few books, catch up on newspaper and magazine articles, watch TV, and take in a few movies. I won't feel guilty either, because I know in a few short weeks, the garden and the trails will once more fill my days.

There will also be time to try out new ideas in the kitchen. The following is a simple to make recipe that is packed with protein and fiber. It is made with sweet potatoes, which are plentiful at winter farmers markets.  

Sweet Potato Quesadillas (3-4)

1 -15 ounce can navy or small white beans

1/3 cup chopped cilantro

1 Tablespoon lime juice

1 small jalapeno pepper seeded and chopped

1 small cucumber in sliced and quartered

1 pound sweet potato (about 3)

1/2 teaspoon cumin; dash salt

3-4 whole wheat flour tortillas

1 1/2 cups baby spinach chopped

2 scallions sliced

3/4 cup mixed cheddar/Monterey Jack cheese

Plain yogurt or sour cream

-  In a bowl combine beans, half the chopped cilantro, lime juice, pepper. In a separate bowl combine cucumber, radishes and remaining cilantro. Set aside.

- Peel and chop sweet potatoes. Boil for 15 minutes until tender. Drain and coarsely mash, add salt and cumin.

- Spread potatoes over half of each tortilla, top with beans, spinach, scallion and cheese. Fold over and cook on George Foreman grill or cast iron skillet, until cheese is melted. Cut in wedges and serve with cucumber salsa and yogurt or sour cream.