Hi friends and welcome back to the Good to Know series. A special hello to new subscribers both paid and free. I’m so glad you are here.
In these eight weeks, we are talking about good things to know about food. Topics have included saving money on groceries, menu planning, making effective grocery lists, keeping a stocked pantry, and enjoying plant proteins. This week, we look at eating in-season fruits and veggies.
If you would rather listen than read, the audio version is at the top of this article.
Black Market Education
I first heard about eating fruits and vegetables in season while in the middle of an Eastern European black market currency exchange. Perhaps I should explain myself.
After graduating from college, I moved to Budapest, Hungary. There’s a whole story behind that, but that will have to wait for another day. Hungary was newly freed from communism and Soviet occupation. Lots of exciting things were happening as it opened further to the West.
One had to go to a bank to exchange American dollars for Hungarian forints because this was in the Jurassic Age before ATMs. You could get a better exchange rate from people who approached you on the street, but they were usually crooks who would cheat you either on the rate or the fees. Plus, conducting an illegal activity in public is not a good idea.
But occasionally, a friend, acquaintance, or co-worker would offer to exchange small amounts of money with me, usually less than $100. They offered better than official exchange rates and no fees because 1) they were nice people, and 2) they wanted hard currency like the American dollar or British pound sterling which were reliable and desirable.
This under-the-table exchange benefitted both parties. And so it was with Gábor, the boyfriend of a friend of a friend. He had studied at a university in the U.S. so his English was good and he was very friendly, so I agreed.
We met up but before we changed money, he told me a few things he thought I should know. Things that were wrong about American culture. He mentioned that in the U.S. they didn’t start dinners properly, that is, with soup. He also said Americans were an impatient people who couldn’t wait for hot tea to cool down that’s why they added milk to it. And they ate fruits and vegetables out of season. Gábor was especially appalled by this last one because produce should not be eaten if it’s not in season.
Regardless of whether or not these points were true, which yes, yes, and yes they were, the fact remained that he wanted my American dollars and I wanted a better rate for them than the bank was giving. So, I calmly listened, and then we finally completed the deal.
As I turned to leave, he stopped me to tell me all the Hungarian words that the English language had adopted including goulash, paprika, and itsy bitsy. I said bye-bye and decided never to exchange money with him again.
Now, all that to say, Gábor had a point. Fruits and vegetables do taste better when they are in season.
I’m sad to confess that for many years I had no idea what fruit or vegetable was grown in winter, spring, summer, or fall. Many people are in the same boat, whether it is being disconnected from farms and farming communities or just taking for granted that whatever we need will be at the store whenever we want it, regardless of where it had to be flown/trucked/shipped from.
I mean, we know when something doesn’t taste great. Strawberries, tomatoes, and watermelon immediately come to mind because they taste pretty terrible outside of their season. I find a seasonal food guide helps identify what is in season, month by month, in your area of the U.S.
Benefits of Buying In-Season Fruits and Vegetables
What are some benefits of buying fruits and vegetables in season?
Better flavor. We’ve talked about this one several times, but there is just no getting around it. In season produce tastes fresher because it wasn’t shipped from a different hemisphere. It most likely came from somewhere closer, so less time in transit and more time to ripen on the vine or tree. They just taste better.
Cheaper. When farmers grow something in season they take advantage of the natural elements in which these plants or trees thrive instead of having to manufacture an environment for them to flourish. So, because they are easier to grow, these fruits and veg are more affordable to us, the consumers. Some fruits, veggies, and herbs are easy to grow for the average home gardener like you and me. We’ll talk more next week about growing these so be sure to check back.
More Nutritious. When produce is shipped long distances, it has to be treated with gas or radiation to kill germs, then put in cold storage so it doesn’t spoil in transit. Antioxidants and overall nutritional value can decrease in these fruits and veggies while they wait to be shipped. Eating in-season produce means we are eating things closer to their harvest date and with a higher nutritional value.
Nutrients Match Needs. It’s not a coincidence that citrus fruits, which are high in vitamin C, peak during winter’s cold and flu season. Which is especially apropos for me this week as I am still recovering from this winter’s bug. Produce that is juicy and water-rich such as peaches, melons, and tomatoes helps keep us hydrated during the hot summer months. Nature knows what our bodies need and when.
So, what’s good to eat right now? These are some things that I’m adding to my weekly menu plans for February.
Fruits: avocado, grapefruit, lemon, limes, kiwi, oranges.
Vegetables: artichoke, asparagus, beets, broccoli, cabbage, carrots, cauliflower, celery, chard, kale, lettuce, potatoes, rhubarb, spinach.
Let’s see how we can prepare some of these!
Recipes
Steamed Winter Veggie Platter
Serves 4
Inspired by the Epicurious recipe for steamed winter veggie bowls, this platter of cold-weather vegetables is so clean-tasting and makes good use of in-season broccoli, leeks, and potatoes. It’s hearty enough to be a meal on its own or served as a side. Another plus: it’s ready in under 30 minutes.
Ingredients:
1 lb red potatoes, scrubbed and cut into 1-inch chunks, skin on
3 leeks, washed and trimmed, white and light green parts only, cut into 2-inch pieces
4 large eggs
4 cups broccoli florets
Vinaigrette:
⅓ cup avocado or olive oil
¼ cup red wine vinegar
2 tsp honey
2 tsp Dijon mustard
¾ tsp salt
¼ cup finely chopped parsley
1 Tbsp capers, drained
Instructions:
Fill a large pot with one inch of water. Cover and bring to a boil.
Place potatoes, leeks, and eggs in a steamer basket. I don’t have a steamer basket this large so I used a colander. Cover the basket and place it over the boiling water. Steam for 10 minutes. Have a bowl of cold water and ice cubes at the ready.
When the 10 minutes are up, transfer the eggs to the bowl of iced water. Place the broccoli florets in the steamer basket and cover. Steam for 3 to 5 minutes or until broccoli stems can be pieced with a fork. Remove the pot from the heat and remove the cover.
Place all the vinaigrette ingredients in a jar with a screw-top lid. Cover and shake to emulsify.
Peel the eggs and cut them in half.
Arrange the veggies on a platter or individual serving plates. Add the egg halves and spoon on the vinaigrette. Serve warm or at room temperature. Store leftovers covered in the fridge for two or three days.
Lemon Posset
Serves 4 to 6
Posset is not something with which most Americans are familiar but is a popular British dessert. If you are a fan of the Great British Baking Show like I am, you may remember this from one of the earlier seasons. This dessert is smooth, creamy, and lemony, taking advantage of in-season lemons. Sub in lime or grapefruit if you prefer. Posset is delicious on its own but a garnish of whipped cream and a crunchy shortbread cookie can’t hurt.
Ingredients:
2 cups heavy whipping cream
⅔ cup granulated sugar
2 Tbsp lemon zest, finely grated (using zester or microplane)
⅓ cup lemon juice
Instructions:
Tip the cream, sugar, and zest into a medium saucepan and stir together. Bring to a simmer over medium heat. You don’t want to scorch the cream, so medium heat is best. Be patient as it comes to a simmer with bubbles breaking on the surface, lazily not furiously. Simmer for 8 to 10 minutes, stirring every few minutes.
Remove from the heat and whisk in the lemon juice. Allow the mixture to cool for about 15 minutes. It will start to thicken. Now you have the choice of either straining it through a fine mesh strainer to get rid of the zest or leaving it in. Since I use a microplane, the zest is extra fine and feathery so I like to leave it in, but do whatever you prefer.
Pour the mixture into four or six small ramekins, cups, or glasses. If you are feeling fancy, use hollowed-out lemon halves. Place them in the fridge to set for 3 to 4 hours, uncovered. If storing overnight, which I think is preferable so they can more fully set, lightly cover them with plastic wrap. Possets can be refrigerated for 2 or 3 days.
Grapefruit, Lime, and Tequila Pie
If you love grapefruit as much as I do, you will want to make this citrusy and slightly boozy pie. It has all the flavors of a Paloma cocktail plus a saltine cracker crust. It’s one of my favorite pies!
Tell Me
Do you eat fruits and vegetables seasonally? Which ones are you cooking with this week? I’d love to know. Please leave me a comment! And if you are enjoying this series, please share it with a friend.
Next Friday, we will talk about growing herbs and veggies at home. You don’t need 40 acres and a mule or even a backyard. See you next week!