The goal of eating seasonally comes with both pride and frustration. Sure, we like to think of ourselves as consumer-conscious people. After the 100-mile diet we were engrained by the prospect of eating locally and seasonally year-round. Unbeknownst to us, this ideal carries a burden. Eating seasonally also means sacrificing variety and spontaenity in the kitchen. Roasted veggies, braised chunks of meat and hearty stews are delicious. But as the saying goes, you can have too much of a good thing.
This has happened before and it will continue to occur – I’ll praise seasonal, local and organic (etc) but then, sometimes I’ll criticize the hell out of it. Well, today’s post is not so dramatic. But know that writing this week’s menu required a degree of seasonal eating blues.
Here’s what we put together:
- Spinach, leek and potato soup
- Pot roast, mashed potatoes and sauteed kale
- Roasted dungeness crab
- Stewed sausage and onion with buttered cabbage
- Sweet potato and eggplant curry
This month’s “fancy meal of the month” will be the crab, since unknown to you, we did not have last month. (That’s another story all together.) To be honest though, I think this change of pace will be real good. Maybe seasonal eating grows old after a while, but its nice to revisit some delicious dishes every once in awhile.
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