August 09, 2010
Eating Seasonally
There is beauty in seasons. Something to savor right now, and always something to anticipate. But in the grocery store, it's easy to forget about seasons. You'll notice that we have practically every growing thing we could want, whenever we want it, no matter what month of the year. We're spoiled, yes, and that comes in handy sometimes, but I think we're missing out on something big. We have seasons for a reason, and they should help establish the way we eat.
To everything, there is a season.. a proper and suitable time. Eating seasonally means enjoying our food at the height of its natural harvest time, when it is at its peak for flavor, ripeness, and nutrients. That's when we can get the most out our crops! If we could learn to wait for our produce, until we can have it in season, there would be so many benefits..
- Absence does make the heart grow fonder. If you have to wait 8 months until you have a good strawberry again, it will be all the sweeter when you finally get to enjoy a taste. And more packed with nutrients, too!
- You'll save money and have better quality food. By skipping out on the bland, out-of-season, expensive fruits and veggies, you'll give yourself a chance to discover new things. Instead of picking up the same handful of grapes every trip to the store, try whatever is ripe that day. It'll be an adventure.
- It's a chance to support local farmers. You might want to hook up with a farmer in your area, a farmer's market or even a neighbor's garden! They'll be able to supply you with the freshest, most wholesome produce. It's the next best thing to growing it in your own backyard, and it's so affordable.
Now, how do we know what's in season? There's a few options here.
- Go to a farmers market. If it's there, you know it's growing right now!
- Ask a neighbor/friend who has a garden. Find out what's going on in the ground.
- Look at helpful seasonal charts. There's a wealth of them online.
If you do your research, you'll know exactly what to be excited for, and when. Take right now, for example. It's August, and I am overwhelmed by fruity goodness.. raspberries, strawberries, watermelon, plums, peaches, blueberries, cherries, apricots.. oh my! All of them are juicy and ripe right now! I could go crazy.
My strategy for getting the most out of seasonal ingredients is a weekly visit to the farmers market in town. I love it there! And after you know what you have to work with, it's really fun to build a menu around your fresh finds. One of the easiest ways to turn your whatever's-in-season veggies into a quick, delish side dish, or even dinner is to toss them into a stir-fry. Stir-fry is for any season! and this one is my absolute favorite! It tastes just like the best Mongolian grill place you've ever eaten at. The yummy sauce is flavored with ginger, lime, and garlic, and adds a subtle heat behind each bite.. mm! It's the perfect way to enjoy lots of fresh veggies, no matter what time of year.
Any Season Ginger Lime Stir-Fry
- 4 tablespoons soy sauce
- 2 tablespoons brown sugar or agave nectar
- 2 tablespoons ginger, fresh or ground
- 2 large cloves of garlic, minced
- 1 teaspoon white vinegar
- 1 teaspoon lime juice
- 1/4 teaspoon black pepper
- 1/8 teaspoon red pepper flakes
- 1 to 2 teaspoons cornstarch, depending on desired thickness
- 2 tablespoons water
Instructions
Combine all sauce ingredients in a glass bowl. Chop desired vegetables into large bite size pieces. Heat 2 to 3 Tablespoons of olive oil in a large skillet over medium high heat. Toss in veggies and season with salt and pepper, let simmer a few minutes. Once the vegetables have softened a bit, add cooked pasta (if desired) and pour ginger lime sauce over all. Mix it up and let the flavors mingle a minute or two. Serve hot. So simple!NOTES: If not using sauce immediately, cover and let sit in the fridge until ready to use. It will keep for 2 weeks. To make this a heartier dish, add your favorite cut of meat to the skillet and cook in olive oil before adding the veggies.
