Eating seasonal Ingredients is literally one of the most important things to learn about cooking and life in general. It really is a quick and simple way to not only enhance your cooking but save a few dollars. Not to mention reduce your impact on the world.
We have decided to make this a regular topic, planning to write about seasonal ingredients more, with a view to making the information easier to access for anyone that’s interested.
We have chosen to do it a quick simple format that makes the information easy to soak up, ensuring your pantry ends up full of seasonal produce which after all is the main target.
This is not to say that you cannot eat some of these ingredients out of this timeframe, but they certainly taste better during! (We also included some fast facts about each of the Seasonal Ingredients so dive in,
We have chosen 10 Seasonal Ingredients for the late Californian Summer
- Broccoli
- Avocados
- Arugula
- Blackberries
- Cantaloupe
- Chili Peppers
- Asian Pears
- Eggplant
- Mangoes
- Figs
Broccoli
President George H.W. Bush might be this country’s most vociferous broccoli critic, famously banning the vegetable from Air Force One in 1990.
Avocados
You can grow your own avocado tree from the pit. I start the pit in water after scoring the Stone, it spends 2 months here before I put it into the soil. The tree I planted 2 years ago is now as tall as me. No Avocados yet but it’s a nice tree.
Arugula
Like most tender greens, arugula is perishable and needs to be used within a few days of purchase. Look for firm leaves without mushiness. Peppery, delicious raw or cooked.
Blackberries
Native to North America, blackberry pigment was used as a dye and protection against evil forces while the root was used medicinally.
Cantaloupe
The cantaloupe is named after Cantalupo, a town near Rome, where melon seeds from Armenia were grown on papal estates.
Chili Peppers
Such an easy staple to grow at home, and perfect picked straight from the plant. When my chilli plants are in full swing producing more than I can eat, I freeze the chillies until I have enough to make hot sauce.
Asian Pears
These rough-skinned fruits are crisp and juicy, and rounder in shape than other pears. Also known as a Nashi Pear. Flavours range from barely sweet to tangy and sharp. Great in savoury cooking as well as sweet.
Eggplant
Eggplant’s unique texture and ability to absorb flavours makes it a great alternative for meat in dishes like soups, stews and stir fries. Try salting it lightly 20 minutes before use. It’s a Japanese way of tenderising and creating a silken texture.
Mangoes
Officially recognized as the national fruit of both India and Pakistan, the mango is known as the “king of fruit” in both countries. This time of the year they are coming to halt in California but the reason we included them is that they can often be bought by the box for cheap. I like to freeze some of the cheeks fresh, then use in winter to reminisce over summer. You could say this not seasonal eating 😉 but it’s taking the fruit at its finest and most ripe, for use at a later date.
Touché.
Figs
The fig tree is one of the two sacred trees of Islam. Did you know that the fig fruit is actually an inverted flower?
Stuff with blue cheese, wrap in prosciutto and roast. I just changed your world.
Are you a fan of seasonal ingredients? If so, we would love to hear some of your tips for using fruits and veg in abundance. It’s something we are really interested in, and love the idea of no waste.
Let us know in the comments below.
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