Spring
Asparagus, peas, ramps, rhubarb, the first strawberries. The pantry steps back; the market steps forward. Cook fast and fresh, with one fat and one acid, and stop overthinking it.
Eating in season costs less, tastes better, and removes a remarkable number of weekly decisions. The supermarket sells everything year-round — your plan does not have to.
Asparagus, peas, ramps, rhubarb, the first strawberries. The pantry steps back; the market steps forward. Cook fast and fresh, with one fat and one acid, and stop overthinking it.
Tomatoes, stone fruit, corn, basil, courgette. The grill earns its place. The plan leans on what does not need an oven. The best meal of August is a tomato, salt, oil, bread.
Squash, apples, pears, brassicas, the first braising weather. Long Sundays in the kitchen, three meals out of one effort. The freezer starts filling.
Citrus, root vegetables, kale, beans, slow stocks. The freezer carries summer through the dark months. Plan for it now, in summer, when the tomatoes are still cheap.
Ignore the signage. Look at prices. The pile of cheap, beautiful produce is the seasonal pile. The shop tells you what is in season more honestly than any newspaper column does.
Most supermarkets quietly stock seasonal produce more cheaply than the imports. Look at the prices — what is on sale is usually what is in season.
Northern hemisphere assumptions don't map to southern; coastal don't map to mountain. The principle holds: cheap, abundant, beautiful = in season. Trust the shop, not the calendar.
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