There is a season
To everything, “turn, turn, turn,” there is a season “turn, turn, turn,” but sometimes we forget since we, in America, can pretty much get anything we want year round.
During a recent trip to the farmers’ market, I was flabbergasted when I cheerfully walked up to my favorite carrot purveyor, Weiser Family Farms, only to be told that “Carrots are out of season.” “Really?” I said. I truly had no idea. I mean I don’t buy carrots every week but I honestly don’t recall there being a lull in my carrot purchasing habit over the past six or so years since I moved to Cali. Perhaps that’s because in the past I had often bought those five pound bags of carrots at the grocery store.
As much as I, as a health educator, try to encourage people to eat seasonally, that’s sometimes easier said than done. If you walk into any grocery store, the first thing you see is the produce section. And most people think, “If it’s there and it’s fresh, it must be in season, right?”
Ah, but don’t be fooled by appearances. You may find bright shiny red apples aplenty at your favorite grocery store but alas, they are there under false pretenses for their season is July through November according to the “What’s in season?” section of the Southland Farmers’ Market Association website (www.sfma.net). SFMA is a collaboration of farmers who sell their goods at local southern California farmers’ markets.
So if you decide to make an apple pie this weekend and plan to get your apples at the farmers’ market, you might want to turn to plan B or even C, and opt for a fresh cherry pie. According to the Market Report with Laura Avery on KCRW’s Good Food show, cherry season is now, and it’s short; May through July and that’s it.
During Laura’s recent interview with Mark Peel, executive chef and owner of Campanille restaurant and The Tar Pit, Chef Mark described how he takes advantage of cherry season by “preserving” his cherries in a heated mixture of alcohol and sugar. Yes, that will certainly “preserve” those dark red, antioxidant rich beauties. But I say, why not simply eat as much as you can while the season is here and freeze any extras to snack on later. Frozen cherries make a wonderful substitute for black cherry ice cream and can even be thrown into your favorite smoothie blended with yogurt, tofu or even cottage cheese for a more physique-friendly sweet fix. While visiting the Wednesday market, I bought a pint of sweet red cherries, ate half in the morning and the other half after work and that’s all she wrote. There will be no sugar, alcohol or frozen treats for me this week. But Saturday is another farmers’ market day, so who knows.
Aside from cherries, Laura Avery also touted the season of the corn. It’s sweet white corn we seek for now. The kind that can be simply shucked and cut right from the cob and tossed into a salad or used to make my favorite corn relish which goes great with steamed fish or atop any leafy greens you choose. Of course there is also creamed corn and corn chowder, but again, when it’s fresh and in season, why not eat it just “as is?”
The list of seasonal produce goes on and on and changes practically daily depending on which market and what farmers you frequent. So to really take advantage of the ever changing seasonal produce, I suggest you visit the Santa Monica Farmers’ Market on Wednesday, Saturday or Sunday or check out the Southland Farmers’ Market Association website for markets in your area. www.sfma.net
How to Boil Corn on the Cob
Fill a large pot with water.
Cover the pot with a lid and bring to a boil.
Husk the corn and remove any silk threads.
Add corn to boiling water.
Boil for four minutes or until corn appears brighter in color.
Remove corn from the cooking water.
Enjoy with a little flax oil and sea salt or add the corn to one of the following recipes.
1 cup sliced leeks or onion
1 cup sliced carrots
1 small baking potato, cubed
1 cup vegetable broth
2 cups milk of your choice
2 cups whole kernel corn, fresh or frozen
1 roasted red pepper, chopped
2 tablespoons parsley, chopped
Salt & pepper to taste
In medium saucepan, combine leek, carrot and potato with chicken broth. Cover and simmer 10 minutes or until vegetables are tender. Add one cup of corn. Puree then add milk and the other cup of corn. Heat through but do not boil. Season to taste with salt and pepper. Serve with a sprinkle of chopped parsley and roasted red pepper.
Corn & Pepper Relish
1-2 ears fresh corn, cooked, cooled & cut from husk or 1 cup frozen corn, cooked & cooled
(cook corn & place in freezer to cool while you prepare other ingredients)
1/2 each, chopped green & red pepper or pimiento (roasted red pepper)
1/4 red or white onion or 1 shallot, diced
2 Tablespoons brown rice vinegar (or any vinegar you have on hand)
2 teaspoons honey
Fresh ground black pepper Dash sea salt
In a medium size mixing bowl, combine all chopped ingredients plus liquids, salt & pepper. Mix thoroughly. Cover & allow to marinate in the fridge for 1-2 hours for best flavors.
Corn & Arugula Salad
2 ears corn cooked, cooled & cut from the cob
4 cups arugula or green of your choice
1/2 red onion, thinly sliced
1 Tbsp olive oil
2 Tbsp white wine vinegar or whatever vinegar you have on hand
4 sprigs thyme, remove leaves and set aside
Dash of sea salt and pepper to taste
Toss all ingredients in a large mixing bowl. Adjust flavors as needed.