Cooking Fresh
COOKING FRESH
By Irene Costello and Joan MacIsaac
July, August and September in the Boston area is the time of great abundance. After waiting months for a real tomato, corn, berries and peaches we are suddenly like kids in a candy store. We now have more options than can be consumed in one meal. For most of us, this is the time when we find ourselves eating salads, enjoying the freshness that only the summer months can bring.
Monthly through the summer there are great variations; tomatoes need the heat of August to ripen; lettuce just the opposite, takes a break during the peak hot weeks, only to arrive back fresh and crisp in September. To understand these variances one needs to visit a local farmer's market or farm stand to discover the finer details of the season.
We have become accustomed to having all varieties of produce available year round but for locally grown, that is not the reality. Let's learn to savor the flavors when they are at their peaks.
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