Katharine’s kitchen

Seasonal Eating

I enjoy cooking with seasonal produce as much as possible. I’m fortunate enough to live on the central coast of California, where we have delicious fruits and vegetables growing locally all year round.

The list provided is simply a guide to illustrate the produce that is most fresh and naturally growing for the season. As a bonus, cooking with seasonal produce helps to cut down on environmental impacts of growing and shipping non-seasonal produce.

Summer

During this season, when the sun sets later, we stay at the beach a little too long or we end up letting the girls run around in the backyard well past bedtime. I always tell myself that there will be plenty of time to catch up on cooking and sleep in the winter! Even if you’re not actually on vacation, summer is the time to give yourself a break and enjoy “vacation” (if even just for dinner) at home! Summer for me is all about grilling and dining al fresco! This time of year, I tend to ease up on my time in the kitchen by preparing items ahead, appointing my husband grill master and, when in doubt, charcuterie board it is!

FROM THE ARCHIVES: SUMMER SEASONAL EATING

Apples
Apricots
Arugula
Avocados
Basil
Beets
Bell Peppers
Blackberries
Blueberries
Bok Choy
Broccoli
Cantaloupe
Carrots
Cauliflower
Chickpeas

Cherries
Chilies
Chives
Citrus (depending on variety)
Collard Greens
Corn
Cucumber
Eggplant
Fennel
Figs
Garlic
Grapes
Green Beans
Green Onions

Lavender
Lemongrass
Lettuce
Limes
Mangos
Nectarines
New Potatoes
Onions
Papaya
Peaches
Pears
Peas
Plums + Pluots
Raddichio

Radishes
Raspberries
Rhubarb
Scallions
Shallots
Spinach
Strawberries
Summer Squash
Sweet Peas
Sweet Peppers
Swiss Chard
Tomatillos
Tomatoes
Watermelon

FALL

I love the fall and everything pumpkin spice! Yes, I am the person that buys all the seasonal pumpkin products at Trader Joe’s. Growing up in Michigan, I loved feeling the click of the seasons. When the air goes from hot and humid to crisp and clear, seemingly overnight. Football games, leaves crunching beneath your feet, the anticipation of the holidays on the horizon, apple picking, cider and donuts, I love it all!

Once the colder weather hits, I get excited to dust off my slow cooker for another season of preparing comforting, flavorful dishes that permeate the whole house with wonderful aromas. During the fall season, I use a lot of warming spices (cumin, turmeric, curry powder, cinnamon) in my cooking. Since meals tend to be richer this time of year, I suggest adding a fresh, raw component to compliment the richness of the main dish. Kale slaw or a simple green salad tossed with a light vinaigrette are great options. The raw greens also help aid in digestion, so that’s a bonus!

FROM THE ARCHIVES: FALL SEASONAL EATING

Apples
Artichokes
Arugula
Beets
Belgian Endive
Broccoli
Brussels Sprouts
Cabbage
Carrots
Cauliflower
Celery
Chard

Chilies
Cranberries
Curly Endive (Frisee)
Edamame
Eggplant
Fennel
Figs
Garlic
Grapes
Green Beans
Green Onions
Herbs (Rosemary, Parsley, Thyme, Sage)

Horseradish
Kale
Leeks
Lemongrass
Lettuce
Limes
Mushrooms
Onions
Parsnips
Pears
Peppers
Persimmons

Pomegranates
Potatoes
Pumpkins
Radicchio
Radishes
Shallots
Spinach
Sweet Potatoes
Tomatillos
Turnips
Winter Squash
Zucchini

WINTER

In the winter, I like to host gatherings for smaller, more intimate groups. I put a fire in the fireplace, light spiced candles and serve something that makes the whole house smell warm and inviting. This ambiance provokes a feeling of being safe and taken care of. Winter is the time for slowing down and enjoying the simple pleasures in life!

With the long summer days behind us, during the winter months, I’m a big fan of making meals that need a little advanced prep, say marinating the chicken for Buttermilk Roast Chicken. This chicken is so flavorful, moist and delicious and, since I’m usually home before dinner time in the winter, I don’t mind babysitting my chicken while it cooks. In the summer, you can find me and my daughters at the beach well past dinnertime most days, so a recipe like this doesn’t work as well for me in the warmer months.

FROM THE ARCHIVES: WINTER SEASONAL EATING

Belgian Endive
Broccoli
Broccoli Rabe
Brussels Sprouts
Cabbage
Carrots
Cauliflower
Celery

Clementines
Curly Endive (Frisee)
Fennel
Grapefruit
Herbs
Horseradish
Kale
Kiwis

Lemons
Meyer Lemons
Mandarins
Onions
Oranges
Parsnips
Pears
Persimmons

Potatoes
Radicchio
Radishes
Shallots
Sweet Potatoes
Tangerines
Turnips
Winter Squash

SPRING

As we ease out of the winter season, my slow cooker comes off the shelf less often, after a long season of creating delicious, warm, inviting meals. Instead, I find bright flavors and colors making their way back into my cooking. Lemon zest and juice, bright green vegetables like peas and asparagus reenter the rotation. The weather turns warmer, signaling the return to al fresco dining, lighter eating, and my pitcher of “spa water” returns to my fridge (water with lemon and cucumber slices and fresh mint).

I love to harvest tomatoes, zucchini and fresh herbs to compliment my meals.Planting my spring garden always gives me a glimmer of hope for the future. Watching the tiny plants grow taller and taller, day after day, fills me with a sense that seeds I’ve planted in the past are blossoming, and the seeds I plant in my own life today will grow in the months to come.