Comments on: Seasonal Food: March

By: Poll: Seasonal Food | RealEpicurean.com

Poll: Seasonal Food | RealEpicurean.com — Tue, 06 Jan 2009 00:26:05 +0000

[...] recent comment on my last article (Seasonal Food for March) got me thinking. The comment basically questions whether seasonal food and in particular, local [...]

By: scott

scott — Tue, 13 Mar 2007 14:06:21 +0000

Shaun: Unfortunately, despite me living in semi-rural England farmer’s market’s aren’t really the “done thing” here either. Ours is once a month too

By: Shaun

Shaun — Sat, 10 Mar 2007 20:52:40 +0000

Scott – I thought that I would have the easiest of times finding seasonal produce in Auckland – after all, New Zealand is heavily reputed for being clean and green. Farmers’ markets, though, are not really the done thing here. There is one that occurs once a month (!) in Devonport, but this is hardly sufficient. A recent trip to the local greengrocer’s had me balking at the notion of paying NZ$2.50 per fig. These must have been imported from Australia or some other warm clime…I miss my Long Beach home and having the great farmers’ market every week to go to. Seasonal produce makes for a more engaging time in the kitchen, allowing one to really expand his or her repertoire, for the produce constantly changes.

By: Poll: Seasonal Food from RealEpicurean.com

Poll: Seasonal Food from RealEpicurean.com — Mon, 05 Mar 2007 17:25:57 +0000

[...] recent comment on my last article (Seasonal Food for March) got me thinking. The comment basically questions whether seasonal food and in particular, local [...]

By: scott

scott — Mon, 05 Mar 2007 17:10:04 +0000

Ben: I’ve updated the answers in the poll (changed the wording a little) to take on board your comments there. I was jumping the gun a little.

By: Ben

Ben — Mon, 05 Mar 2007 15:45:48 +0000

Trig, the word is only small because we willfully shrink it. Just because we can get certain veg all year round, do we really want to? I know, for instance, that we grow some of the best asparagus in the world in the UK and I celebrate its short season by tucking in with gusto (and butter) when local stuff is available. I almost never buy it any other time of year, not so much because of the food miles (although it’s convenient to add that to the argument in the current “climate” climate) but because a) I really don’t know whether asparagus from Chile is any good and b) I also worry we’re in danger of missing out on some of the glorious rhythms that have evolved in this (and every other) country to match nature’s changing bounty.

Incidentally, Scott, I am a bit confused about the poll. Are you implying eating seasonal ingredients is more expensive? I’m not sure this is true (unless, of course, you buy Jersey Royals as soon as you see them – I can’t resist them either).

By: scott

scott — Mon, 05 Mar 2007 14:17:11 +0000

Susan from Food “Blogga”: I prefer it cooked. Sweating it down a little really releases the flavours…yummy…

bazu: Hehe, rhubarb jam is a fine way to use it anyway.

By: bazu

bazu — Mon, 05 Mar 2007 02:58:14 +0000

I think I’ll stick with strawberry rhubarb pie or rhubarb jam!

By: Susan from Food "Blogga"

Susan from Food "Blogga" — Mon, 05 Mar 2007 02:07:53 +0000

Ooh, I just love sorrel. It has just debuted at the farmers’ market, and I find it especially lovely in salads or paired with seafood or tofu. And rhubarb? You know, in CA it’s not that popular, but it certainly is on the East Coast where I grew up. I just love it’s sweet-tart flavor so much! Do you prefer to eat it raw or cook it? Thanks for the fun post!

By: scott

scott — Sun, 04 Mar 2007 23:00:31 +0000

Pille: Wow – very cold! My wife’s country (Poland) was cold last year, but this year is not so bad. And you’re even further north!

Lydia: Maybe you should always read my seasonal guides 1 month behind :p I love asparagus though…so I’m waiting for that, too.

bazu: something simple like pork served on sweated and softened rhubarb would be a great intro.

dibnah: True for mine in most cases, but – the chives slowed right down and the rocket / parsley are dead (probably never to be seen again). I’ll give the parsley a few more weeks in case it’s just trying to trick me.

Trig: Ah – you’ve given me the idea for my next poll! More on that later…