As someone who has lived in the Northeast my entire life, I can’t imagine life without very distinctive seasons. It’s because of hot, humid summers that I can look forward to that first October night that calls for a pair of warm socks and a blanket wrapped around my shoulders. And, of course, slogging through a dark, frigid winter makes that first true spring day feel nothing short of life-giving.
One of my guiding principles in the kitchen is to cook with what is in season, whenever possible. Seasonal eating is defined as consuming foods around the same time that they were harvested, or when they are at their peak. Eating in harmony with the seasons is beneficial on so many levels. Seasonal fruits and vegetables are bursting with flavor and great texture. Anyone who has eaten a just-picked strawberry or garden fresh tomato knows that food just tastes better when it is at its absolute freshest. They’re also better for you - produce grown during their natural peak seasons are more nutritionally dense, and aren’t subject to things like ripening agents and protective films often used to transport foods on the long journey from their distant growing fields to the grocery store.
Local, seasonal foods are also better for the environment. It’s really common to enter a grocery store (especially in the colder months) and find produce shipped from all over the world. When garlic has to make its way to your cart from China, or an apple from New Zealand, it comes at considerable environmental impact. Fuel emissions from shipping produce all over the world are incredibly damaging, and can largely be avoided if we look to foods grown in our own climate as much as possible.
Eating seasonally is often cheaper. Buying fresh berries in the summer is dramatically cheaper than paying for imported ones in February. Conversely, if you attempt to purchase blood oranges in August, you’d likely pay twice as much as you would in the winter.
If you’re looking to put together a seasonal meal, it’s relatively simple! The first step is to refer to a seasonal eating chart or head to a local farmer’s market to see what fruits and veggies are at their peak. Pick out whatever appeals to you, and maybe a few new things to try.
The next step is the figure out the “base” of your meal. Are you eating tacos? Pasta? Stir Fry? Salad? Once you know what you’re having, you can mix and match the veggies to meet the season. For instance, if I were making tacos in the summer, I’d likely put in some roasted zucchini, fresh pico de Gallo, corn and cilantro (along with some beans, of course). However, for the same dish in the winter, I’d fill my tortillas with roasted cauliflower and onions, plus some pickled red cabbage. A spring soup might be a puree of asparagus, peas and fresh herbs, whereas in the winter, I’m going to be looking to my root vegetables (butternut squash, carrots, parsnips, turnips, etc.) and beans for the bulk of my soup. You get the idea. Generally speaking, denser, more grounding foods that last a long time in storage are for the colder months. Produce that lasts only a few days to a week in the fridge, and/or feel delicate in nature, are usually warmer weather foods.
It’s OK if you use some ingredients that are out of season - I love avocados year round, and we always have bananas in the house - but the point is to try and craft the bulk of your meals around what’s generally growing at that point in the year, preferably in your specific area of the country - Californians have a lot more fresh options in January than we do here in New Jersey! As with most things in life, perfection is not the goal. Do the best you can. You’ll find that you start to crave certain foods at different points throughout the year because they just fit the mood and the weather. Our bodies are designed to eat this way and respond positively when we feed ourselves in accord with nature’s rhythms.
A few things I’m clicking on:
Vegan travel isn’t fringe anymore!
Some new studies in support of incorporating olive oil into our diets.
How to move on with “normal life” in the Omicron era without being “done”.
Obsessed with this new NYC restaurant concept by Matthew Kenney, and can’t wait to visit, hopefully soon!
Currently watching Inventing Anna and had to revisit this article about Anna Delvey - I find the whole thing so fascinating.
Thanks for reading, friends!