This is a huge topic. It reaches far beyond cooking. Given Mac’s strict instructions to keep these letters brief, I will only scratch the surface. But seasonality is at the core of our cooking, so we’d best get the conversation started.
Cooking seasonally is a byproduct of cooking locally. Does it mean always using fresh produce? No. Quite the opposite actually. It means that if you want plums in February, you’d better get a hold of them in August and preserve them. It means planning ahead, and at the same time, adapting your menu to the ingredients available in your region each season.
A full commitment to seasonal cooking takes an insane amount of work. My whole life is devoted to food, and I don’t come close. And that’s okay. I’m irrationally resistant to buying zucchini. It grows like a weed all summer, and we can hardly give it away. My partner loves zucchini. Am I really going to ask her to put it back when she gleefully grabs it off the shelf this weekend? I am not. Eating vegetables is a good thing.
Something is better than nothing. A physical therapist told me this. She was talking about exercises for a strained hamstring, but the words really stuck. So often we avoid starting something because the task, viewed in totality, is too daunting. It’s not your job to hold back the tide of a global economy all by yourself.
Luckily, there are those of us that love preserving stone fruit. Buy some local preserves. If you live in the PNW, you can start by learning to love kale (it’s definitely a learned love, but we can help with that). Our local farms almost always have it. Baby steps.
We’ll chat more about this. Ask us questions.
We’re glad you’re cooking with us.
Cheers,
Sten and Mac
chef snacks
Cooking tip
Don’t crowd the pan! If the food isn’t touching the pan, it won’t crisp up. It’ll just steam itself and get soggy. Get a bigger pan, or do batches. It’s annoying, but your future self thanks you.
Purveyor Spotlight
Ayako & Family embody what we love about seasonal cooking. They work directly with Mair Farm-Taki in Wapato, WA to source heirloom stone fruits. A jar of their plum jam on a dreary February afternoon is as good a substitution for sunshine as there is. You can buy their jams and shokupan at Seattle Farmer’s Markets or order from their website.
