I’m providing the shortlist of fruits and vegetables you should look for now in markets and restaurants, because in this age of year-round availability, it’s easy to forget what’s actually seasonal where we live. There’s something so comforting about buying food that just came from the ground or was picked from the tree, and without sounding like a cornball, it feels good to have an earthly connection with the food we eat.
This list pertains mostly to the Northeast (or places with our climate). Good restaurants will be featuring these seasonal ingredients, and you would be remiss to ignore them.
-Tender, bright baby greens like sorrel, arugula and mache
If you’re curious about seasonal recipes, this is a wonderful cookbook focusing on seasonal cooking: The Tra Vigne Cookbook, written by Michael Chiarello. He divides the recipes by ingredients iconic to each season, and his colloquial tone and colorful stories make the book a great read (in addition to being an amazing source for some gorgeous seasonal recipes).
Buy this cookbook on napastyle.com