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    October 14, 2019

    September 2019 Corporate Newsletter

    Fashioning Fall Foods that Fit

    Fall Food Wardrobe
    The “No white after Labor Day” guideline dates back to the 1950’s and was directed at the color of dress shoes because white shoes would be impractical to wear in winter weather. Just as impractical is the idea of looking for a wool sweater in July or a linen blazer in January. Yet, we do this with our food when we buy tomatoes in winter and wonder why they are tasteless.  Eating in season and dressing in season will both provide you with the freshest choices available.

    Fresh is Best
    The freshest food you can find is food that you grow yourself. Farmer’s markets bring you the next best solution to fresh seasonal food and represent the epitome of seasonal eating. The food you see at a farmer’s market is often picked the day, if not hours, before the market opens. That freshness often equates to quality of flavor and quantity of nutrients. Food is not packed, waxed or irradiated, and consequently, provides you with three less things to worry about on the topic of eating clean and green. The carbon footprint is nominal given the small distance traveled from farm to market and the absence of additional costs in packaging or processing. For anyone seeking unique food finds, farmer’s markets are a stage for heirloom varietals and diversity of plant types. A farmer’s market also allows you to taste first and obtain ideas from the growers on preparation and recipes. Lastly, farmer’s markets make for
    pleasurable food shopping.

    Experts often advise people to shop from a list and stick to the list. That recommendation is intent on keeping you focused on bringing home healthy foods instead of surrendering to your emotional cravings but it is not a good prescription for eating seasonally. Take your cue from the French here. Bring a basket and see what is fresh first, then decide what you are going to make for dinner!

    Flavor Saving
    For greater access to variety all year long with an eye on carbon footprint, consider buying more produce when it is in season and support your non-peak eating pleasure with food preservation by freezing, dehydrating or canning. For more information on food preservation there are a number of resources:
    • Put ‘Em Up! by Sherrie Brooks Vinton
    • The Big Book of Preserving the Harvest by Carol W. Costenbader
    • Homemade Living: Canning & Preserving with Ashley English: All You Need to Know to Make Jams, Jellies, Pickles, Chutneys & More by Ashley English

    Consider subscribing to food and cooking magazines for new ideas that peak your interest in seasonal offerings. Save these magazines and revisit them at the same time year after year.

    Fall Food Wardrobe
    In honor of the official entry into fall, it seems only fitting that while you are transitioning the clothes in your closet from summer to fall, that you are also equipping your pantry with seasonally appropriate fall foods! If you are a lover of autumnal festivals, fall's food wardrobe is ever evident in apple and pumpkin creations galore.

    Fruit: apple, Asian pear, pear, persimmon, pomegranate
    Vegetable: arugula, beets, broccoli, Brussel sprouts, fennel, green tomato, parsnips, radicchio, rutabagas, sweet potato, turnips, winter squash

    Consider including items from this list when building salads or juicing. Choose autumn fruits for warm fruit compotes or quick crisps and crumbles for tasty fruit-based desserts. Look for these items at great prices when shopping for food because you are choosing to eat in season. And, if you are a lover of any of these items well into winter and spring, consider buying them in bulk now and preserving them for your pleasure later.



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