Food for Thought: Local Ingredients and Seasonal Cooking

By Jayashree Iyengar

Food for Thought is a blog series all about Phipps sustainability efforts surrounding food! From the Edible Garden to Phipps Culinary Arts courses, there is so much to learn about the ways Phipps dishes out sustainable food practices.

Seasonal cooking is such an interesting concept about using ingredients that are grown and available at certain times of the year. Traditionally, seasonal foods are also assumed to be local foods, and although this would be the most sustainable way to eat, is it always possible? With the world becoming smaller and more interconnected, that’s a question worth exploring.

Over the last quarter-century, ethnic foods have become much more prevalent in many US cities, due to the growing diversity of the population. Food is a source of comfort and can often evoke nostalgia. People from different countries and backgrounds often crave the foods they grew up with, particularly when they’re settling in a new place. Sharing food with your new community helps create connections and a sense of belonging.

That being said, defining seasonal and sustainable foods can be tricky. Certain foods may be grown in one part of the world during a specific season but can be difficult to grow elsewhere. I’m not even considering spices, I’m just thinking of fresh produce. For example, I’m of Indian origin and have lived in the US for most of my life. While I’ve tried to adapt to the fresh produce available at local grocery stores, it doesn’t always feel like the same experience.

Still, there are many ways to incorporate local ingredients throughout the year. In the summer, farmer’s markets are full of fresh, local produce. In the fall and winter, although the variety may be more limited, we can still support our local farmers by buying winter fruits and vegetables. Apples, root vegetables and hearty greens are just a few of the seasonal goodies you can find at winter farmer's markets!

Here are a few tips on how to incorporate more local foods into your diet year-round:

• Create your own garden: If you don’t have a yard, try growing summer vegetables in pots. I’ve had success growing tomatoes, peppers, eggplants and even potatoes (which you can harvest in both summer and fall) in containers.
• Grow hardy greens: Many greens, like collards and kale, can be grown throughout most of the year, even in cooler months.
• Grow garlic: Plant garlic cloves around Halloween, and you'll be able to harvest a full bulb from each clove by the 4th of July!
• Plant fruit trees and shrubs: If you have space, consider growing berries, figs, pears, plums, cherries or peaches. These fruits thrive in many regions and offer a great way to access and enjoy local produce.
• Preserve your harvest: If you find yourself with an abundant crop, freeze your fruits and vegetables for use during the winter months. Frozen produce can retain much of its nutritional value, especially if it’s harvested at peak ripeness.
• Share your bounty: Don’t forget to share your garden’s harvest with friends, neighbors and family. It’s a great way to spread seasonal ingredients and connect with others!

By using these tips, no matter the season, you can support sustainability while enjoying fresh, flavorful food year-round!