What's In Season ?
As we move into the holidays, I'm finding myself cooking lots of meals on the stove (by myself and for others), and I am becoming more and more aware of the price, locality, and seasonality of the fruits and vegetables am purchasing. Over the summer, I stayed in Berkeley, and I often visited the farmers' markets in the east bay to shop for my produce. During the school year, I really only have time for one grocery stop, so I have been observing the fluctuations in price of different seasonal fruits and vegetables at Safeway. Why are pomegranates close to $5 in the summer, but at this time of year they are only $2? I decided to do some research, and share with you all some produce that is seasonal and local to California this winter and why it's best to choose them over imported produce when possible (as well as how to serve and cut them).
Pomegranates: in the Bay, pomegranates are local and seasonal in November and December, best eaten all by themselves. I recommend cutting around the circumference of the pomegranate, through just the outer skin, and then breaking apart with your hands. Pomegranate seeds are edible, but some people spit them out.
Citrus Fruit: not only are they high in vitamin C and delicious, they are also in season from late November to March (grapefruit season is even longer) in CA! If you were waiting for the perfect time to make your famous grapefruit-arugula salad (arugula will be featured later in this post), or you want to try that new lemon bar recipe, the holidays is best. Reach for grapefruit, lemons, oranges, and mandarins.
Greens: according to the Leafy Green Handler Marketing Association, California produces 75 percent of the United States' lettuce and leafy greens. Arugula, kale, collard greens are in season October through December, and lettuce is a good choice year round! Kale is delicious sautéed in a pan, but also raw in a salad, though I would recommend letting it sit in dressing for an hour or so because it can be very rigid. Collard greens are great steamed or sautéed, and arugula is a salad favorite (here's a citrus arugula salad recipe).
Butternut Squash (and other winter squashes): best served baked or stuffed; my personal favorite winter vegetable. It's packed with vitamins and the perfect healthy dish for a cold winter evening!
Cruciferous Vegetables, such as broccoli and Brussel sprouts. Both are delicious roasted in the oven, and are known to be packed with vitamins, and many believe they have qualities which can prevent cancer.
FRUIT
Pomegranates: in the Bay, pomegranates are local and seasonal in November and December, best eaten all by themselves. I recommend cutting around the circumference of the pomegranate, through just the outer skin, and then breaking apart with your hands. Pomegranate seeds are edible, but some people spit them out.
Citrus Fruit: not only are they high in vitamin C and delicious, they are also in season from late November to March (grapefruit season is even longer) in CA! If you were waiting for the perfect time to make your famous grapefruit-arugula salad (arugula will be featured later in this post), or you want to try that new lemon bar recipe, the holidays is best. Reach for grapefruit, lemons, oranges, and mandarins.
Pears: since I was a kid, my mother has added ripe pears to her home made holiday cranberry sauce. Yum! these are in season September through December.
VEGETABLES
Greens: according to the Leafy Green Handler Marketing Association, California produces 75 percent of the United States' lettuce and leafy greens. Arugula, kale, collard greens are in season October through December, and lettuce is a good choice year round! Kale is delicious sautéed in a pan, but also raw in a salad, though I would recommend letting it sit in dressing for an hour or so because it can be very rigid. Collard greens are great steamed or sautéed, and arugula is a salad favorite (here's a citrus arugula salad recipe).
Butternut Squash (and other winter squashes): best served baked or stuffed; my personal favorite winter vegetable. It's packed with vitamins and the perfect healthy dish for a cold winter evening!
Cruciferous Vegetables, such as broccoli and Brussel sprouts. Both are delicious roasted in the oven, and are known to be packed with vitamins, and many believe they have qualities which can prevent cancer.
SO WHY EAT IN SEASON?
In season, local fruits and vegetables don't need to be transported (expending a large amount of energy, increasing carbon footprint) from another region or hemisphere. Supporting local farms stimulates local economy, and keeps alien species from disrupting our local ecosystem. At the grocery store, in season vegetables are often cheaper, too, because of the lower transportation cost.
you can find more information about what fruits and vegetables are in season in the Bay Area year round here!
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