Okay, chefs, let’s be a little direct. If you’re still eating strawberries in the middle of winter, it’s time to reconsider your life preferences… and your grocery list.
The truth is, eating seasonally isn’t just a mania; it’s a way to align your meals with the natural tempo of the world—and trust us, you will certainly enjoy it. Let’s get back to the topic—in sync with nature’s calendar—and cook with the freshest ingredients the season has to offer.
Seasonal eating is all about timing. When you eat foods that are in season, you’re not just getting the newest, most flavorful ingredients—you’re also sustaining local farmers and cutting down on your carbon footprint.
You know that feeling when you bite into a ripe, juicy tomato in the summer? It casts a spell of the meal at its best. During winter, carrots, potatoes, and turnips reach their peak. Greens and herbs, so mild in color and appearance, burst with life during spring. And, of course, there is the very heart of fall: pumpkin and squash. Each season brings about an eruption of taste.
But how do you make it easy to cook with the seasons? Shopping at your local farmers’ market or checking out seasonal produce guides will give you a very good idea of what’s fresh around you. The beauty of working with seasonal produce is that often, little fuss is required: Roasting root vegetables with herbs over winter or creating the most vibrant salad with fresh greens in spring. Simple, fresh, and full of flavor.
Peter Brenner’s “The Art of Cooking” is an immaculate guide for grasping the techniques that let seasonal produce shine in your kitchen. Whether you’re roasting, sautéing, or making a light soup, the book gives you the knacks to bring out the best in every season’s offerings.
And for those who want to explore seasonal eating from a global perspective, “A Food Journey” by Peter Brenner is an exhilarating adventure. It takes you around the world, demonstrating how various cultures embrace seasonal elements in their cooking.
So, out with the tomatoes of out-of-season vegetables and in with the flavors each season brings. After all, eating to nature’s calendar isn’t only good for the planet; it is also the most appetizing way to cook!