Seasonal EatingāOur Human History
Youāve probably heard of seasonal eatingāeating food that is recently, locally harvested. Seasonal eating also includes storing some foods for later consumption but taking advantage of the ripening seasons of various fruits, and vegetables and enjoying their abundance when they yield during the year.
Seasonal eating is more than just a modern fad, itās our human history. In the pre-modern, pre-refrigeration era, it was the only option, and taking of advantage of resources during their harvest seasons was a matter of survival. Winter was always a lean timeāa time to eat stored and preserved foods and a time to look ahead eagerly to the first greens of spring!
The first greens of spring are still, to this day, celebrated in many cultures and carry economical and cultural importance, so much that these greens occupy a nearly magical place in societies. First greens like fiddlehead ferns in New England, hostas in Japan, and the famous and beloved ramps of our region (Appalachia) herald the beginning of the season of bounty and the end of the lean times and of scrappy survival.
Farmers know this cycle all too well, and even in our global, agricultural economy folks who choose to support their local farmers also know the cycle and see it in action. Right now at our table and at the farmers market, veggie selections are lean and most often you find tubers like sweet potatoes and carrots that store well from fall harvests. Some greens are available, but growing these requires a lot of extra care and time compared to growing the same crop in the fall or spring!
Right now at theĀ Corner Farmers Market you can also find lots of preserved foodsāfoods that lock in the vitamins and minerals of spring crops that arenāt available right now. In human history, some of the greatest culinary delights have been born from discovering new ways to preserve foods over winterālike fermenting, drying, salting, making jams, and even confit meats. Products like frozen grass fed beef, and pasture raised chicken, pickles, goat cheese, jams, dried teas, and more are all available right now at the market in this middle-of-winter time and can carry us all through until the first greens of spring arrive!
If youāve ever stopped by our table at the market, we thank you for bearing with us in the lean times and joining us on this seasonal eating adventure!
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