The Foodie: Spring Takes Root in the Kitchen

While spring means warmer weather, longer days and better moods for most, it means something more to dedicated foodies and chefs: fresh produce! The beginning of spring heralds the rich, delicious flavors of local arugula, asparagus, garlic and herbs. The Center for Urban Education about Sustainable Agriculture, offers a seasonality chart, which outlines what foods are ripe and ready every month of the calendar year. The site is San Francisco-based; some listed foods might not be available to you locally, but you should be able to find at least some of the produce at your neighborhood farmers market. The site also offers recipes featuring seasonal ingredients.

Seasonal food tastes better because it’s fresh. Think about eating Caprese salad in February: chances are, your tomato and basil were grown in lands far, far away and underwent hours of traumatic transportation to get to your plate. Not only do fruits and vegetables lose flavor en route, they also lose nutritional value. If you want the tastiest, healthiest ingredients, shop seasonally and locally. Sustainable agriculture has become a popular movement in the last decade, (see our Socially Responsible Food Web Guide for more information); local food is easier than ever to find, buy and consume. Check out Local Harvest for tips on finding farmers markets in your area, and information on how to buy organic and seasonal produce anywhere in the U.S..

Although spring and summer offer the greatest abundance of fresh, local fruits and vegetables, there are a number of chefs and foodies dedicated to delivering seasonal favorites all year long. Chef Alice Water’s restaurant Chez Panisse deliciously demonstrates how one veteran of the sustainable agriculture movement nourishes her community with a menu that changes daily.

Chefs who support local farmers play a big role in strengthening the community. Many, like Texas chef Monica Pope, encourage local farmers and community members to gather and share their appreciation for local produce. Pope’s restaurant T’afia hosts a weekly farmer’s market. Houston residents spend Saturday mornings sampling local strawberries and garlic, among other springtime staples. Pope encourages patrons to “Eat where your food lives,” and bases her menu entirely around seasonal fare.

You don’t have to live in the temperate climates of California and Texas to find a restaurant that features seasonal food. At New York eatery Blue Hill, Chef Dan Barber serves exclusively seasonal dishes all year long. The restaurant’s ingredients come from Hudson Valley farms and from Barber’s own family farm in the Berkshires, Blue Hill Farm.