A Lesson in Seasonality

I mentioned seasonality when I discussed my menu project, but I'm not sure I fully explained the concept. Making a seasonal menu means using ingredients that are in season. For example, using apples in the fall. Here is a very abbreviated list of seasonal ingredients:

• Spring: 
• Rhubarb
• Fresh Herbs
• Red Berries (late spring)
• Summer:
• Stone Fruits--plums, nectarines, cherries, etc
• All Berries
• Melons
• Mango and other tropical fruit
• Fall:
• Apples
• Pears
• Blueberries (early fall)
• Winter:
• Apples
• Tangerines and other citrus

Interestingly citrus tends to be at it's peak season during the winter but, presumably because it is so refreshing, we tend to use it in summer cooking a lot. This is facilitated by the import of food from regions where growing seasons are different. Happily non-produce items, like chocolate, are good all year round!

When creating a menu, seasonality also refers to the types of dishes you put on it. For example, people are more likely to order a heavy bread pudding when it's cold outside. Conversely, people are more likely to order frozen desserts or light dessert soups during the summer. 

I think that about sums it up. If you have any questions, feel free to ask them in the comments.