The Philosphy

Welcome to Going Seasonal.

Here are the guidelines:

1. All produce will be seasonal and semi-local. This means no fruits or vegetables that could not grow in the temperate climate of the mid-atlantic (no tropical fruits ah!). Also, obviously, no fruits that aren't in season. Ideally, they are from the closest farms our grocery stores and Greenmarkets can find.

2. Fish, Poultry, and Meats will definitely be seasonal, although the local factor is more lenient. After all, I wouldn't want fish that came anywhere near the East River.

3. Other foodstuffs will be staple grains (brown rice, corn meal, etc), bread, barley, canned or dried beans, and seeds and nuts from a temperate climate. If it's local, all the better!

4. All meals will do the best they can to incorporate these things simply and without any additional effort. This can be done by simply changing the fruits in your smoothies, or switching up the vegetable you always eat for dinner, etc. Pantry/fridge staples like mustards, butters, spices, oils, etc. will be used considerately and conservatively, to complement the seasonal food items properly!

YES I REALIZE THIS IS HARD! Especially if you're terribly used to eating products that are sourced from all over the world, and especially if you aren't used to buying produce. The guidelines above are for a very strict adherence to going seasonal, and you should adapt based on what your lifestyle can handle at the moment.

LET'S GO!

Tomorrow's Proposed Shopping List (because you never know what will work until you get there):

Produce:

Kale
Heirloom Tomato
Eggplant
Strawberries
Watercress

Meats/Other:

Eggs

I'm thinking grits with heirloom tomatoes and eggs. Also a quinoa salad with watercress... or a strawberry/watercress salad... brown rice with baked eggplant...