A collection of seasonal recipes and stories

What’s In Season

Eaters must understand that eating takes place inescapably in the world, that it is inescapably an agricultural act, and that how we eat determines, to a considerable extent, how the world is used.

~Wendell Berry, 1989

I try to eat in a way that reflects how I’d like the world to be used, but sometimes I end up with a bag of Doritos in my grocery cart anyway.  For the most part, I’d rather make something myself than buy it in a box, a bag, a can, or a tube.   And although there are certain things I’m not prepared to give up (lemons, olive oil, and parmesan spring readily to mind), I think eating locally is one of the most beneficial things we can do for our planet and for our communities.

So I thought I’d keep a running list of what’s in season here in Northern Michigan, since this plays a major role in what I’m cooking.

From My Garden

cilantro | mint | parsley | rosemary | sage | thyme

Available Elsewhere

rhubarb | strawberries

arugula | asparagus | garlic scapes | herbs | radishes | salad greens | spinach

In the Wild

mint | ramps | watercress

Always Available

beef (which we don’t eat) | beer and wine | bison (also no) | bread | cheese | chickens | eggs | fish | honey | milk and cream | preserves | pork | sugar* | turkey

*Yikes!  We recently discovered that our Michigan beet sugar comes from Monsanto’s RoundUp Ready Beets, so although it’s available, we wouldn’t touch it with a ten foot pole. Really, there’s not a long enough pole with which we could be convinced to touch it.