My guess is that when you hear this phrase you also hear sleigh bells. Sure, it’s mostly associated with winter holidays but quite frankly, ‘Tis the Season can be applied every 3 months: winter, spring, summer and fall. Each one brings about change of all types. From what we wear to what to do. And I believe this is especially true when it comes to the foods we buy and eat.
Decades ago, staying within the season was exactly how the majority of people bought their produce, prepared and ate their meals. Using only what was available at the time of harvest. Times have changed. Consumer demands. Fed EX and other shipping methods enable foods to arrive at our supermarkets all year round. Yet, I find that everything old is new again with an increase in people going back to more ‘ancient’ ways of eating. There is much value to seasonal eating. First and foremost, it provides you with what is the absolute freshest. Then, it’s about keeping in synch with what our bodies need and crave for at a particular time of the season. Think about it. How many times do you jones for a thick, hearty, hot soup in July? How often do your salivary glands thirst for watermelon in February? ‘Tis the season for reason, my friends.
I try my best to buy seasonally, and also try to provide you with recipes appropriate for the season. Full disclosure, I have been known to purchase strawberries in the dead of winter for a dessert or a smoothie. But overall, my goal is eat what’s hot of the presses. Or should I say, pull directly from the ground.
So what’s in season now? A bounty of goodness.
Peaches & Nectarines
I love stone fruits, especially peaches and nectarines. They are sweet, juicy and refreshing all on their own. But you can grill them and serve with ice cream. Or use them to top a crostini to create a wonderful appetizer that is light and clean, but does it’s part to satisfy the appetite. Or check out the salads below that combine a few other items that are also great right now.
Corn on the Cob
Who doesn’t love themselves a corn on the cob during a BBQ? Slathered with butter. Or just a good sprinkle of coarse salt… YUM. But I love salads, so here are two that utilize corn, and one actually using peaches, too. A double hitter.
Crunchy by way of the 3c’s: corn, celery and cucumber. Soft bites provided by potatoes and chick peas. Zest and zing offered by red onion and lemon. Perfect.
Sweet and refreshing. This salad is ideal for any BBQ.
Berries: Blueberries, Strawberries, Raspberries and Blackberries
Here is a fresh salad that incorporates not just berries but two of the other in season items, nectarines and corn. This salad not only gives a sweet flavor pop in your mouth but an actual physical pop of the fruit and crunchy corn. The other salad has the blueberries playing off the tartness of citrus.
Summer Salad Full of Fruits
I love all the textures in this one. There is so much, it can be a lunch all by itself.
Fruit in a salad for me is way more interesting than the usual suspects like tomatoes. I feel tomatoes have a higher purpose than salad. That’s not to say that fruit is less than. Quite the contrary.
Something sweet but naturally sweet.
Bring it on tomato time. How many seasons have you seen me buying boxes upon boxes, pounds upon pounds of these ruby jewels? So this season won’t be any different. Just a reminder of some of the things you can do with these babies.
Here the tomatoes are in a supporting role, but an important one. I love this dish. It can be an appetizer or a side dish and has just zest and zing.
Freshly sliced tomatoes with pesto. You can’t go wrong with simply slicing them and enhancing with salt and good olive oil or a tad of pesto, or the tapenade from above.
I could make this post go on forever. The recipes and ideas for using what’s fresh and amazing right now are endless but I hope this jump starts your imagination and your kitchen creations.
Ready, Set, Go!
Off to your local farmer’s market. Sniff, pluck and pick the best and the freshest. ‘Tis the season… that is until the next one.