What seasonal food are you eating this month?
Eating seasonal is great for many reasons:
- it's chipper (because there is no need for additional costs in production, like when it's grown out of season)
- it's grown localy
- it's enviroment friendly (since it's grown locally it doesn't have to be transported from the other side of the globe )
- it's fresher (since there is no transportation delay)
- it tastes better (because food is grown in it's natural conditions that allows it to fully develop it's taste)
- cycling food through the year increases variety
So, what seasonal food are you having these days?
- it's chipper (because there is no need for additional costs in production, like when it's grown out of season)
- it's grown localy
- it's enviroment friendly (since it's grown locally it doesn't have to be transported from the other side of the globe )
- it's fresher (since there is no transportation delay)
- it tastes better (because food is grown in it's natural conditions that allows it to fully develop it's taste)
- cycling food through the year increases variety
So, what seasonal food are you having these days?
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Replies
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Strawberries, lettuce and asparagus so far. Oh, and fennel. I am adding fennel to everything.
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About 10 lbs of leeks that overwintered in my garden, and the last of the Blue Hubbard squash that I use among my Halloween decorations and then store in my basement. For newly growing things, I am using lots of herbs and dandelion greens, and have a magnificent ruby-red rhubarb plant that is begging to be turned into pies, crisps, sauces, and butter crunches.0
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None, we're still getting snow just about every day.
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I will start with mine.
I am in South Europe, it's spring time now, and in spring we are having a lot of wild greens.
I guess it was a natural detox for our ancestors before word detox was even made
My spring favorites are:
Wild asparagus
Wild dandelion
We eat them both boiled, drained, mixed with hard boiled eggs and seasoned with salt, vinegar and olive oil.
Wild fennel & young fava/horse beans stew
Usually I would be eating artichoke hearts, although this year frost took them.
I eat normal food also
Only in spring I eat so manny wild plants
My absolutely favorite are asparagus and dandelion.
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Berries, berries and more berries.
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I'm in Minnesota where it (briefly) snowed yesterday, so I don't think anything is in season for us yet.
I've been having lots of winter produce -- citrus, cabbage, onions, spaghetti and butternut squash.2 -
We have a cold frame so:
- salads
- radishes
- baby carrots
- fennel
- kohlrabi
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janejellyroll wrote: »I'm in Minnesota where it (briefly) snowed yesterday, so I don't think anything is in season for us yet.
I've been having lots of winter produce -- citrus, cabbage, onions, spaghetti and butternut squash.
I also live in MN, and am still buying these things lol. I don't mind though; butternut squash soup is amazing. I went to the farmer market last week, and only bought apples that were stored and fresh herbs. I give it another month before the berries and leafy greens start coming in.
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Picked up some fresh vine ripened tomatoes yesterday! Here in Alabama, "maters" are a summer staple, and mater sammiches are a treat! After cutting carbs I've found that using olive oil mayo and whole grain wheat bread makes a pretty great combo!
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Is steak in season? :laugh:7
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Currently only thing being 'harvested' in my area is dairy/meat/eggs. We're still a ways away from crops. Most of our trees don't even have buds yet
We do have some big Dairy near us though, so a lot of the dairy I buy tends to be local just by coincidence
Come fall this area goes Apple crazy. Apples are the cash crop of the area... apple festivals er'ry where...0 -
Mulberries are just coming in season and it just so happens the hiking trail I use has three trees. I got the thumbs up from the park ranger to pick. So, I'm making mulberry jam.4
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Tiny_Dancer_in_Pink wrote: »Mulberries are just coming in season and it just so happens the hiking trail I use has three trees. I got the thumbs up from the park ranger to pick. So, I'm making mulberry jam.
I have never made anything with mulberries, although I have access to a couple of trees, so maybe I should give it a try. Do you have any particular jam recipe recommendations? I am super-jealous of all those assorted citrus marmalades you have been making!
Last night I brought in a bundle of fat and sassy, vibrantly red rhubarb stalks and made my first rhubarb-buttercrunch-crisp of the season (so called because I follow my grandma's butter crunch recipe, but I double the oats, which makes it close to my husband's grandma's crisp recipe). DA BOMB.0 -
I love rhubarb pie. I can't make pie crust if my life was on the line. Lol
I used this recipe. https://allrecipes.com/recipe/232732/mulberry-preserves/amp/French_Peasant wrote: »Tiny_Dancer_in_Pink wrote: »Mulberries are just coming in season and it just so happens the hiking trail I use has three trees. I got the thumbs up from the park ranger to pick. So, I'm making mulberry jam.
I have never made anything with mulberries, although I have access to a couple of trees, so maybe I should give it a try. Do you have any particular jam recipe recommendations? I am super-jealous of all those assorted citrus marmalades you have been making!
Last night I brought in a bundle of fat and sassy, vibrantly red rhubarb stalks and made my first rhubarb-buttercrunch-crisp of the season (so called because I follow my grandma's butter crunch recipe, but I double the oats, which makes it close to my husband's grandma's crisp recipe). DA BOMB.1 -
janejellyroll wrote: »I'm in Minnesota where it (briefly) snowed yesterday, so I don't think anything is in season for us yet.
I've been having lots of winter produce -- citrus, cabbage, onions, spaghetti and butternut squash.
I also live in MN, and am still buying these things lol. I don't mind though; butternut squash soup is amazing. I went to the farmer market last week, and only bought apples that were stored and fresh herbs. I give it another month before the berries and leafy greens start coming in.
Yes, my local farmer's market opens on the 20th and I'm eagerly checking off the days! I love winter vegetables too, but there's something so magical about spring.0 -
My area's right on the cusp of the first spring veggies! Last week it was fiddleheads and garlic ramps; next week we should have the first of the asparagus and tender baby spinach/lettuces.1
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Heirloom tomatoes, campari tomatoes, and strawberries are on my table.2
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My area's grower's market was supposed to open yesterday...but it snowed. Their winter selection is pretty limited...it's pretty limited in general since I'm in the desert, but there are some good local farms and growers in the valley...we go from time to time, but it's kinda stupid expensive. I never understand it when people talk about local farmer's markets and whatnot being cheaper...everyone I've ever been to is just expensive as crap...but the tomatoes are worth it.0
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Tiny_Dancer_in_Pink wrote: »Mulberries are just coming in season and it just so happens the hiking trail I use has three trees. I got the thumbs up from the park ranger to pick. So, I'm making mulberry jam.
I love mulberries, They are great fibre.1 -
My mom picked up some fiddleheads for me and is bringing them by today!1
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Tiny_Dancer_in_Pink wrote: »I love rhubarb pie. I can't make pie crust if my life was on the line. Lol
I used this recipe. https://allrecipes.com/recipe/232732/mulberry-preserves/amp/French_Peasant wrote: »Tiny_Dancer_in_Pink wrote: »Mulberries are just coming in season and it just so happens the hiking trail I use has three trees. I got the thumbs up from the park ranger to pick. So, I'm making mulberry jam.
I have never made anything with mulberries, although I have access to a couple of trees, so maybe I should give it a try. Do you have any particular jam recipe recommendations? I am super-jealous of all those assorted citrus marmalades you have been making!
Last night I brought in a bundle of fat and sassy, vibrantly red rhubarb stalks and made my first rhubarb-buttercrunch-crisp of the season (so called because I follow my grandma's butter crunch recipe, but I double the oats, which makes it close to my husband's grandma's crisp recipe). DA BOMB.
Thank you! I also found a Serious Eats recipe involving just 2 cups of mulberries and sugar to make 2 half-pints. When mulberries roll around in June I will have to try one or the other; thank you for the idea!
I definitely hear you on the pie; an official Rhubarb Pie would probably have been a better welcome to spring, and I can assemble one just fine, but it takes a lot of time to roll out the bottom, roll out the top, painstaking weave the lattice, sugar the lattice, etc. Thank god for crisps--melted butter, oats, flour, salt, brown sugar, all assembled in the time it takes me just to measure out the lard and get it scraped out for a pie crust.0 -
I've got a CSA box subscription from a local farm (Illinois), and so far the only items have been greens, cabbage, and asparagus. Got some overwintered carrots, too, and some shelled pinto beans from last season.3
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French_Peasant wrote: »Tiny_Dancer_in_Pink wrote: »I love rhubarb pie. I can't make pie crust if my life was on the line. Lol
I used this recipe. https://allrecipes.com/recipe/232732/mulberry-preserves/amp/French_Peasant wrote: »Tiny_Dancer_in_Pink wrote: »Mulberries are just coming in season and it just so happens the hiking trail I use has three trees. I got the thumbs up from the park ranger to pick. So, I'm making mulberry jam.
I have never made anything with mulberries, although I have access to a couple of trees, so maybe I should give it a try. Do you have any particular jam recipe recommendations? I am super-jealous of all those assorted citrus marmalades you have been making!
Last night I brought in a bundle of fat and sassy, vibrantly red rhubarb stalks and made my first rhubarb-buttercrunch-crisp of the season (so called because I follow my grandma's butter crunch recipe, but I double the oats, which makes it close to my husband's grandma's crisp recipe). DA BOMB.
Thank you! I also found a Serious Eats recipe involving just 2 cups of mulberries and sugar to make 2 half-pints. When mulberries roll around in June I will have to try one or the other; thank you for the idea!
I definitely hear you on the pie; an official Rhubarb Pie would probably have been a better welcome to spring, and I can assemble one just fine, but it takes a lot of time to roll out the bottom, roll out the top, painstaking weave the lattice, sugar the lattice, etc. Thank god for crisps--melted butter, oats, flour, salt, brown sugar, all assembled in the time it takes me just to measure out the lard and get it scraped out for a pie crust.
The reason I used this recipe with added jello and pectin instead of the other is I wanted it to set like jam. I was reading the comments on the recipe with just the berries and sugar, it did not set and was more syrup. Hey, nothing wrong with syrup. Great on ice cream or waffles.
I've made a bunch of preserves this year and every so often I end up with syrup. Yummy, no matter what.0 -
@French_Peasant
You made me do this. Haha
Strawberry and rhubarb pie
I leave in San Diego county and the strawberries are heavenly at the roadside stands here.1 -
Tiny_Dancer_in_Pink wrote: »@French_Peasant
You made me do this. Haha
Strawberry and rhubarb pie
I leave in San Diego county and the strawberries are heavenly at the roadside stands here.
Wow that is gorgeous!! I am glad to be an inspiration for all that is good, pure, annoying to make, and delicious!
I tore out most of my strawberry beds but still have a few plants scattered around--just little flowers right now, though--but have bags and bags in the freezer still, and pints and pints (15 to 20?) of strawberry-rhubarb and plain strawberry jam, which I no longer eat like I used to, alas. I may try canning a strawberry-rhubarb sauce if I can get motivated.
You know, I can't believe we are having a strawberry-rhubarb discussion without @lemurcat12 who is a true afficianado.
Thanks for the heads up on the jam...I was a little leery of a pectinless recipe, and don't want sauce, unless it is rhubarb sauce, LOL!1 -
Here we're eating aspargus and strawberries.0
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French_Peasant wrote: »Tiny_Dancer_in_Pink wrote: »@French_Peasant
You made me do this. Haha
Strawberry and rhubarb pie
I leave in San Diego county and the strawberries are heavenly at the roadside stands here.
Wow that is gorgeous!! I am glad to be an inspiration for all that is good, pure, annoying to make, and delicious!
I tore out most of my strawberry beds but still have a few plants scattered around--just little flowers right now, though--but have bags and bags in the freezer still, and pints and pints (15 to 20?) of strawberry-rhubarb and plain strawberry jam, which I no longer eat like I used to, alas. I may try canning a strawberry-rhubarb sauce if I can get motivated.
You know, I can't believe we are having a strawberry-rhubarb discussion without @lemurcat12 who is a true afficianado.
Thanks for the heads up on the jam...I was a little leery of a pectinless recipe, and don't want sauce, unless it is rhubarb sauce, LOL!
That is a lovely thing to be thought-of for, and thanks for bringing this great thread to my attention!1 -
My seasonal foods seem similar to French Peasant, which makes sense, geographically.
I haven't planted yet (going to this weekend), but from the green market I am getting leeks (lots of leeks), asparagus, radishes and turnips (plus their greens, which are tasty), spring onions and garlic, lots of greens of all sorts (I've been eating swiss chard, collards, spinach, and arugula, as well as the ones mentioned above), rhubarb (no strawberries yet here!), celeriac, and various herbs.
I didn't see any fennel yet, but it's all over the grocery stores so I expect to see it next week (I love fennel so much and it goes well with leeks). My favorite green market is every other week and indoors through April and then goes outdoors in May, so I'm hoping weather will be nice (or okay, at least) this weekend!
The last two days I have had delicious morning omelets with leeks, asparagus, greens (spinach yesterday, chard today), and some sheep's feta I also picked up at the same market. So good.1 -
I live in Ohio. Many of the restaurants around here are using fresh ramps, which are totally yummy. I think they are very popular in the Appalachia region of the country this time of year.
This weekend I intend to go hiking to check some known spots for Morel mushrooms, which should be popping up around now.
Later in the month the fresh strawberries should be out, which I like to stock up on for jam and shortcakes.
Our grocery stores have been featuring asparagus, which is in season, but I doubt their inventory is local.0 -
lemurcat12 wrote: »My seasonal foods seem similar to French Peasant, which makes sense, geographically.
I haven't planted yet (going to this weekend), but from the green market I am getting leeks (lots of leeks), asparagus, radishes and turnips (plus their greens, which are tasty), spring onions and garlic, lots of greens of all sorts (I've been eating swiss chard, collards, spinach, and arugula, as well as the ones mentioned above), rhubarb (no strawberries yet here!), celeriac, and various herbs.
I didn't see any fennel yet, but it's all over the grocery stores so I expect to see it next week (I love fennel so much and it goes well with leeks). My favorite green market is every other week and indoors through April and then goes outdoors in May, so I'm hoping weather will be nice (or okay, at least) this weekend!
The last two days I have had delicious morning omelets with leeks, asparagus, greens (spinach yesterday, chard today), and some sheep's feta I also picked up at the same market. So good.
What is your fennel and leek recipe? I don't think I have seen if for sale here in Not-Chicago (maybe if I check out the fanciest grocers) but I have 10+ pounds of leeks I need to use! And more to pull...
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