Eating Seasonally
Apparently we’re all thinking about plants right now. Back to nature? Planning for the apocalypse? Both? I don’t know about you, but the pandemic has left me feeling very much adrift in time. What day of the week is it? What month is it? How many months has it been since the last time I walked out of my office building? (Answer: six months as of next weekend, although there are murmurs that we might be going back sometime before December. Dunwanna.) How many years has 2020 lasted? One thing that’s helped me reclaim a sense of time is really digging into seasonal eating – that is, eating what’s in season in my area (on the Great Lakes). My spouse and I have a smallish vegetable and herb garden, and we’ve been buying local more and more…(1) to help out our local farmers and small businesses during the pandemic, and (2) for environmental reasons, which got a boost due to (1). In spring (May-June here), we ate a lot of arugula (rocket), our favourite salad green, peppery and crisp. We grew radishes and ate those, mostly with the arugula. We got introduced to garlic scapes – like green onions except for garlic. If you’re a garlic farmer, you have to cut them off so the garlic head will get nice and big, so you might as well sell them… In early summer, there was basil (all links are to my Instagram) and mint, the beginning of the cherry tomatoes and…