A Fresh Take on Seasonal Eating
Eating seasonally is a goal many aspire to but find challenging to implement. With fruits and vegetables always available in supermarkets, determining what’s genuinely in season can be confusing. Plus, there's the concern that eating seasonally might get monotonous. But it doesn’t have to be that way!
Why Eat Seasonally?
Eating in season means enjoying produce at its peak in terms of flavor, nutrition, and affordability. Seasonal fruits and vegetables are harvested at their prime, ensuring they’re packed with nutrients and taste better. Additionally, seasonal eating supports local farmers and reduces the carbon footprint associated with transporting out-of-season produce.
Knowing What’s in Season
There are two effective ways to get a handle on seasonal eating:
Seasonal Calendars: These handy guides tell you what’s in season when. For a fun, interactive version, join my Facebook Group, where you can get a personalized seasonal calendar for free.
Grow Your Own: This method is not only fun but also incredibly educational. Growing your own vegetables, even in a small space, helps you understand the seasonal patterns in your area. Plus, with my Easy Urban Gardening system, you can start a vegetable garden on a space as tiny as 2x2 feet or 4x2 feet. Using raised beds, it takes under 10 minutes per day to maintain your garden.
Avoiding Monotony in Seasonal Eating
The fear of getting bored with seasonal produce is common, especially during winter. However, food only gets boring if you cook boring. Experimenting with different cooking techniques and a variety of herbs and spices can transform simple vegetables into exciting dishes.
Seasonal Inspiration: Green Beans
Green beans are a great example of a versatile, in-season vegetable that you can grow yourself. Here are some creative ways to prepare them:
Blanched Green Beans with a Twist
Blanch or steam your green beans to retain their crunch. For added flavor, sauté red onion in butter or olive oil and enhance with:
Earthy and warm spices: Freshly ground black pepper with nutmeg, or cinnamon with oregano.
Floral notes: Cardamom and lemongrass, or fresh ginger and sage.
Warming spices: Turmeric and cumin, or coriander with dill.
Roasted and Slow-Cooked Green Beans
For a deeper flavor, try roasting or slow-cooking your beans. Here’s a simple recipe:
Roasted Beans: Heat a cast iron pan with a lid until it smokes. Add the beans, cover, and roast for about 5 minutes, shaking occasionally. Then roast some garlic cloves and green chili peppers. Cool the pan slightly, add olive oil, and sauté an onion with cinnamon and freshly ground ginger. Add the beans, garlic, chili, bouillon, and pepper. Simmer on low for 20 minutes. Finish with lemon zest and juice.
Serve: Garnish with a mix of olive oil, chopped parsley, dill, tarragon, sea salt, and pepper.
Indonesian Pickled Green Beans
For a tangy twist, try this Indonesian-inspired pickling recipe:
Sauté 5 chopped garlic cloves with 2 tsp ginger powder and 2 tsp ground cumin without browning the garlic.
Add 2 bay leaves, 1 bruised stalk fresh lemongrass, 1 tsp laos powder, 1 tsp mustard, ½ cup vinegar, and ⅔ cup water.
Bring to a boil, then add 2 red and 2 green chili peppers (sliced), 10 chopped red onions, 5 kemiri nuts, a pinch of salt, and sugar.
Add 400 grams of green beans and 50 grams of mung bean sprouts.
Cook until beans are just al dente, then cool before serving.
Conclusion
Eating seasonally doesn’t have to be difficult or dull. By growing your own produce and getting creative in the kitchen, you can enjoy a variety of delicious and nutritious meals throughout the year.
For more tips and inspiration, join my free Facebook Group “Our Garden Party”, where you’ll learn how to make the most of each season’s bounty or have a look into the different courses and coaching options to start growing your own vegetables in town the EASY WAY.
Bon Appetit! If there’s a vegetable in season that you’d like more inspiration for, let me know in the Facebook group or send me a message.
Happy gardening and cooking!