STM 82583 Feb Newsletter DP_STM82583 February Newsletter | Page 8

LETTER FROM THE CHEF
Demystify That Whole ‘Seasonal Cooking’ Thing With These
Simple Guidelines
What is seasonal cooking? With the idea of spring looming we begin to think of a new
season and an approach to cooking in the season that can be the most is exciting for
many cooks: spring. Here are a few tips.
1. Start by Thinking Local
Eliminate the guesswork of “what’s in season” by choosing produce grown in your
region. By focusing on locally-grown food, you don’t have to navigate seasonality—that
just falls into place naturally. If the farmers in your area can’t grow it, they won’t sell it—
eliminating the mystery for you. Shop at greenmarkets, farmers’ markets, or better yet,
direct from a farmer or farm stand.
2. Preserve Whenever Possible
When you’re up to your knees in peas and you can’t possibly eat another green bean,
it’s time to get canning, pickling, and freezing. Preserving ingredients at the height
of ripeness helps them keep better (not to mention, maintains their flavor). Tomatoes
can be blanched, peeled, and canned whole, or else simmered into sauce before
canning. Hardy greens—like kale, chard, and collards—can be blanched, shocked, and
then frozen; just squeeze out as much water as possible, first. When in doubt, pickle
it: We’ve never met a pickled veggie we didn’t like, including turnips, beets, corn, and
carrots. You’ll be grateful for all your hard work in a few months, when you’re up to
your knees in potatoes.
3. Stock Up on All-Season Staples
We are fortunate in Florida to live in a warm and sunny climate with a year-round
growing season. For those not so fortunate, at least part of the year means either
buying from faraway lands or going without locally-grown produce. That doesn’t
mean you need to spend months on end eating crackers and gruel. Power through the
worst of the winter and lean early spring months with a well-stocked pantry. Staples
like quality dried pastas and chewy whole grains like farro and barley, briny olives and
tinned fish (like anchovies and sardines), aged cheeses, toasted nuts, cured meats, and
all the condiments become our menu foundation.
4. Doctor Up Preserved Ingredients
The key to making canned and pickled ingredients more palatable is to gussy them up
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