Seasonality has become very trendy. Which to us is so very funny. It’s hard for something that has taken place for nearly a gajillion years to be trendy in our minds. Granted, we as a species, once we went agricultural, have always been trying to find ways to “beat” nature at her own game. The Herban Cowgirls kind of like nature and her game, so we would much rather play along. Besides, it’s really wise to choose to be on the winning team.
This is a list of foods that are seasonal in our area right now according to the National Resources Defense Council: (There are many different sites to choose from, but this one was the most user friendly and listed all the states….
Early September: (cultivated)
Apples, Corn, Grapes, Pecans, Sweet Potatoes
And here’s what’s growing on the homesteads:
The Green Goddess Gardens: white chinese eggplant, tomatoes, bell peppers
Lakou Zando Libete: watermelons, bell peppers
There is also food just growing wild, even in the city or the suburbs. Wild food available in south Georgia right now:
Early September: (wild foods)
1. Grapes (Vitis rotundifolia)– down here we get those big muscadine grapes with the thick skins and fat seeds.
2. Lambs quarters (Chenopodium album) — A soft, green weed. Good on sandwiches and in salads.
3. Purslane (Portulacca oleracea) — A crisp, fleshy succulent. Great source of omega-3 oils. Delicious tossed with late season tomatoes and some oil and vinegar.
4. Wood Sorrel (Oxalis spp) — leaves
There are so many reasons to eat locally, and by default, seasonally. If you are on the seasonal train, what reason got you on it? If you’re insisting on tomatoes in January, we sincerely want to know why? What holds you back from eating with the seasonal cycles?
So, that list of what is in season is what “they” say. But what is your experience right now? What have you been foraging, pulling from your garden, buying at the farmer’s market? (Anything bought at the grocery store does NOT count.) We want to hear from you.
Aida, for example, had the sweetest strawberries and little tiny squash with the blossoms still attached sauteed in butter on Saturday.