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Our Michigan Winter Has Its Place

by | Jan 22, 2026 | Grow Club | 0 comments
How are you holding up amid the blustery winds, frigid temps, and heaping snow piles!? 🌬️

I hope some of last week’s ideas brought a little light to the January slumps!

If they did, I’m so glad! If they didn’t, I hear you—this is one of those stretches.

I was recently fortunate enough to spend a week in Phoenix.

I lived there years ago, and it was special to visit again this time of year.

But let me tell you, it felt like a different world. ☀️
While I was hiking sun-drenched mountains and spotting rare wildflowers that had bloomed after recent rain, part of me felt out of place.

Don’t get me wrong, the sun felt amazing and the warmth was deeply comforting, but I also knew that back home, it was hibernating time.

And that felt right.

When you live the seasons as intensely as we do here in Michigan, I think you become deeply perceptive to the ebbs and flows of life.

It gets into your bones—your body knows it’s time to live loud and free in summer and to rest and recharge in winter, while the in-between seasons help us fluctuate between extremes.

There’s something special about living where we are on this globe and I find that fascinating.

My plane ride home reminded me of this.

The skies were clear leaving the southwest, and didn’t cloud up until we crossed Lake Michigan.

To bring the plane back to the ground, we had to push through a thick blanket of clouds, as if our whole Michigan was wrapped in a down comforter, resting until spring wakes us all up and we get to be part of the nature party of summer.
Without all this variety, what would life be?!

I know this is a poetic way of looking at winter—maybe it’s my way of making it through as the wind whips outside my window!

But I choose to believe it has its place, and that is good. 🤍

While we hibernate, here’s a super yummy, easy recipe that can remind us of the summer to come while giving us the cozy comfort winter calls for:

Minestrone Soup

Serves 6

Ingredients:

1 large onion, diced

2 medium carrots, diced

1 celery stalk, diced

2 large cloves garlic, minced

1 (14.5 oz) can diced tomatoes

1 (15.5 oz) can cannellini beans

1 medium zucchini, diced

4 cups vegetable broth

1 tsp basil

1/2 tsp oregano

Salt and pepper to taste

Directions: Place the onion, carrots, celery, and garlic in a pot or Dutch oven over medium heat. Add water to keep from sticking and cook until soft. Stir in tomatoes, beans, zucchini, and broth. Add basil, oregano, salt, and pepper. Bring to a boil, then reduce to low, cover, and simmer for about 20 minutes until veggies are tender.

Wishing you warmth!

Growing with you,

Caroline Thomet