Fresh and Fabulous!

In the land of plenty, the concept of ‘in season’ doesn’t mean that much. You can get juicy oranges in November, potatoes in July, and summer squash year round. I suppose the fruit and vegetables taste to us like they should, because it’s all we’ve never known. But to be honest, they’re a little bland.



I’ve campaigned long and hard against can openers and frozen food (in fact, I’m a bit militant about it if I’m honest). I can tell instantly if a piece of meat has been frozen, and I can tell you, it’s not good. I’ve bought fresh for years – but I’ve never really bought fresh and in season.


The farmers’ markets that line the streets on the weekends in London are amazing. You could live well without ever setting foot in a proper grocery store. You can buy handmade cheeses, fresh meats, bread, and especially – fresh, seasonal fruit and veg.


I’ve talked about my organic grocery delivery and the mixed fruit and veg box from Abel and Cole before. It’s varied contents have forced me to expand my palate. From the Kohl Rabe that I had to write to the grocers and ask what it was to something as simple as parsnips, my tastebuds have had an enlightenment over the past 18 months to new and different foods – and I don’t mean fish and chips!


But it’s not just the different vegetables I might not have tried before that have made such an impact on my way of thinking. It’s eating fresh foods in the seasons in which they were grown that have changed my way of cooking and eating forever.


Growing up, my grandfather always kept a garden. I would look forward to the bags of yellow squash he’d bring over. To me, yellow squash IS Summer. I realise now why they tasted so amazing – they had been off the vine a matter of days if not hours when we ate them, not weeks or even months.


On our recent trip home, my dad took Mark and I fishing near my parents' home in Rockport. While my mom and I grew up together in the kitchen, my dad and I grew up together on the water. I could write a book on what he’s taught me with a fishing pole in hand. For me, it’s one of the most peaceful experiences – watching the sun come up over the bay, wading through the Texas Gulf Coast, hunting for our lunch. We caught three beautiful speckled trout that morning. In fact, those were the only fish we caught, but they were perfect! Within hours, they had been cleaned, grilled, and were on our plates for lunch. They were amazing – because they were so fresh!


Today I made a summer lunch. We ate it outside on a warm, sunny, and breezy July day. I made my favourite three pepper soup with plenty of lime to keep the flavours fresh. With a mountain of fresh heirloom tomatoes, I made a simple and colourful tomato salad with a dressing of olive oil and lemon juice. The tomatoes were so sweet and rich, they almost could have been dessert! And for our carnivorous side, I made little open face toasted ham sandwiches on a round of whole grain bread, a dressing of fresh mayonnaise, mustard, and pepper sauce, farm fresh ham, a sliver of halloumi, and a tomato on top. Mark’s salad included a little avocado, which he distributed among all of the offerings on his plate. Sadly, as I wanted to avoid a giant swollen face and a trip to the hospital, I left the avocado off mine. The result was a meal to savour, which we did, while taking a break from laundry, hedge trimming, rose pruning, and dead lawn watering.


The recipes for fresh fare (if you can call them that) are simple. It’s not the seasonings you put in and on the food – it’s the fact they’re so fresh that make the difference. I’ve learned what real food is supposed to taste like, and I’m hooked!