It wasn't until Aaron was born that my brain wrapped around the concept of "seasonality."
Once I started making my baby food,
I dove head-first into the organic produce section,
and began to understand WHY I couldn't find organic raspberries in the dead of winter.
(Shocker, I know)
About a year ago, I stumbled upon this pin
that laid out seasonality by MONTH.
And the lightbulb went on.
Disclaimer: I have NOT verified the authenticity of this pin
except that it is SPOT ON with the produce department at Wegmans.
This pin taught me to allow berries overload in the summer
(no joke, Aaron would go through a bulk box of $15 organic blueberries every week)
and introduced me to my favorite pomegranate salad in the winter months.
And then comes March.
The dreaded March.
The pomegranates have disappeared from the produce section.
Foods In Season in March (alphabetically):
Artichokes - meh
Arugula - hate
Asparagus - dislike
Avocado - hate with firey passion
Beets - hate with passion
Boy choy - only eat at fancy restaurants
Broccoli - meh
Cabbage - hate
Carrots - YUM
Celery - hate
Collard Greens - hate
Endive - don't know how to make it
Escarole - what is this??
Grapefruit - meh
Guava - dislike
Kale - hate with firey passion
Kumquats - what is this??
Leeks - hate
Lemons - what uses besides alcoholic drinks?
Limes - what uses besides alcoholic drinks?
Oranges - YUM
Parsnips - fail every time I try to cook it
Radicchio - hate
Radishes - double hate
Spinach - YUM
Sunchokes - what is this??
Turnips - hate
Ok, so besides lemons/limes for alocholic beverages,
I've got carrots, oranges, and spinach.
I eat an orange every day at work,
and spinach is great for salads, but what do you put ON the salad?
And I only like carrots when cooked, and I'm not going to cook them every night.
I started pinning some citrus salad ideas,
but not sure how they will keep overnight
(I pack all my work food the night before)
So now what?