The chef scrunched up his nose like a wrinkled overripe apricot. A student in his cooking school in the south of France was aware that strawberries grow in Provence, and he had asked if the menu would include them. The chef became so upset at the question that he crushed an empty eggshell into a hundred specks. This was late January, and the chef was demonstrating how to make crêpes. “I not even THINK of eat strawberries in January!” He sputtered in broken English but his opinion was unmistakable. It wasn’t this chef’s nature to react so forcefully, but the question had touched a nerve. After taking a deep breath he explained, “Foods must be eaten in season to enjoy their full flavor.”
Most foods are now available everywhere all the time thanks to advances in distribution and packaging. It’s easy to find them, but do we really want to eat asparagus in December and tomatoes in February? They might have the same shape and color that we have come to expect, but take one bite and their true nature as bland imposters is revealed.
Given the year-round availability of most foods, many of us don’t know what’s in season when. It’s easy to learn, and well worth the effort. Recipes in newspapers, magazines, and blogs offer good clues. Shopping at farmers’ markets is the best tip-off for finding local seasonal produce.
To see a video about what to look for at the markets, click here.
I’ve assembled a seasonal harvest list to know what to look for at the markets this time of year. It isn’t comprehensive, and there will be variability depending on the climate where you’re shopping. With those caveats aside, here’s what most of us in the northern hemisphere can find at the farmers’ markets in late spring into early summer. Enjoy these foods while they’re at their best. (And don’t suffer the wrath of an angry chef!) Bon appétit!
Late Spring Harvest
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20 comments. Leave new
Photographs are stunning!
Thank you!
If caught buying something out of season by my french neighbors I get a tongue lashing. What do I have to look forward to if I eat whatever whenever and don’t wait for the best of the best? But every now and then that little melon is just too tempting……
I appreciate how the French care about eating according to the seasons. While a lashing never feels good–in any tongue–it’s a good way to learn and you’ll never do the same again. Or else next time more surreptitiously!
Europe in general is definitely more in tune to eating seasonally. Great reminder for us here – this food season is one of my favorites. Thanks for the reminder!
You’re welcome. Also, a reminder that butters and cheeses made from the milk of animals grazing on young grasses and flowers are also worth seeking out this time of year.
Thanks for this, Marjorie! I will pass it along to my students; we will be cooking next week and each of them will choose a seasonal ingredient for their ingredient profile and literary recipe. Your post will be great inspiration!
Great idea to use this as part of an exercise with your class! I would love to see a few of their literary recipes, so please forward any that you and they are willing to share.
Love the comment about strawberries in January! Whenever my kids want to buy berries in the winter I wonder why they would… Just because they are there? Not good enough! Now is strawberry time, then white asparagus (hard stop on June 24!), then blueberries, etc. Tasting the rhythm of the year is something that no many know how to do anymore… Thank you for doing it through your blog!
It’s important to share this knowledge so that we don’t lose our connection to the seasonal rhythms. We’ve got to teach our children well, and you’re doing it. Bravo!
Beautiful photos & helpful hints, Marjorie! I can’t wait to explore again the markets in Burgundy & Provence on our upcoming trip.
I’m excited for you. Have a great trip.
Every photo a mouth-watering work of art!
Thank you 🙂
Natures bounty, how “simply” wonderful! You have captured such beauty. I can just taste those delicious strawberries. Yum!!
That’s exactly right…simple IS wonderful when the ingredients are fresh.
Looking forward to bringing the market books and articles with me when I head to Provence with the kids in a couple of weeks. We w/b in Goult.
Woah, that’s exciting. I look forward to hearing the highlights after you return. Bon voyage!
Bon jour! Love reading your posts. I thought of you yesterday, was in the market in Avignon!
Lucky you! I hope you enjoyed it.