Why Seasons
There's something about being born and raised in the center of California that gives one an inherent appreciation for the arrival and departure of certain foods. Eating with the seasons and spending the time to preserve them in their absence has always been a prevalent practice in my life. Whether it was freezing large batches of pesto in the summer, or making sun-dried tomatoes to enjoy in the winter, there was always a constant awareness to enjoy and take full advantage of the season at hand. I've worked in a market at some point or another for most of my time spent working, and the one excuse for not always buying seasonal food is, "I don't want to get tired of it." My response: That's the point. Eat with the seasons and eat what they offer until you can't eat any more. Get tired of zucchini in the summer so you don't miss it in the winter, but you just start to miss it again in the spring. Don't forget to stock up on as much asparagus as possible in February and March so you're not craving asparagus soup in the middle of December. If you think you might anyways, freeze some to last you through those unavoidable cravings. Saving seasons means using what's around in the moment, and hopefully wasting less. Enjoy the harvests from the current season, and use all of it; stems, stalks, roots, leaves and all. I enjoying getting tired of certain foods, then feeling the excitement as new ones become available to eat. Then, in turn, excited again when that vegetable I was so tired of a year ago has made it's return again. It's a wonderful cycle that truly lets you appreciate how food was meant to be. That's what I would like to share and teach and hope that it's instilled in more people's daily life. ​