Eating in season is an art and science that is easy to adopt if you shop locally, or grow your own food. So it irks me when chefs, cooks and recipe developers say that they do seasonal recipes yet it's obvious to me that they don't.
I realize that different vegetables grow in various places at different times but if I am not mistaken, it's still summer and it's the season of tomatoes, green beans, eggplant, summer squash and corn, just to name a few. Why push the fall vegetables such as winter squash or sweet potatoes on us now? We can wait, and so can our bodies.
When it's still hot out, we need lighter foods than when the weather turns cooler. For now, let's enjoy the fresh-dug, new potatoes to get our earthy starch.
Sticking to what's in season is a practice that I take seriously, just like daily exercise or a yoga routine. It's not for show or fluff, it's real. When you eat closer to what nature offers, you might find that you feel better.
I think that people are looking for more energy, hence the proliferation of energy drinks and coffee houses. Heck, it really comes from your food and lifestyle. But that's enough talk, I'm off to make some fresh salsa with tomatoes from my garden, along with locally grown onions, garlic, hot peppers and cilantro. Next to gazpacho, it's the essence of the season for me.
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