My son, the Michigan graduate, used to say, in college there were two seasons, ‘winter’ and ‘construction’. For most if us, four seasons is more the norm. But as a gardener, I feel there are many more than four.
The cusps of the seasons are themselves unique time periods. For example, the end of winter, the air, just at the edge of spring here in the northeast, has a sweet smell to it. The accompanying moisture is clean and sugary. The gray landscape is slightly edged with chartreuse as spring lies in waiting. If you’re out in the early morning as farmers are, the slightest increase in bird life is in evidence.
Currently it’s August and by anyone’s standards, we’re well into summer. But I would disagree—the morning lawn is graced with dew, the sun is already rising lower in the morning sky, setting noticeably earlier at night. It smells like ‘school’…a new season?
And then there are the seasons as defined by crops—we are deep into tomato season right now—those heirloom varieties with their cracks and crevices, juices dripping as I slice them liberally on my tomato sandwich (perhaps the only permitted use for mayonnaise but stunning with our mixed herb goat cheese spread). We’ve passed through blueberry season too quickly. Peaches are here and I can’t wait for pear season! Eating seasonally is not only healthy for you but the flavor is so superior—you wish you could bottle it!
There are a few alternatives to hold onto those edible seasons. From where I sit, there’s no such thing as “too many tomatoes” or a “zillion zucchini”. I am intent on finding a few more ways to prepare those ingredients, eating more than I should, knowing that before too long, those tastes will be only distant memories. And although it takes some time, a “no regrets” approach is to freeze or preserve. (Zucchini relish is pictured here; full tips to follow.)
Two? Four? More? No matter how you account for the seasons, there’s no doubt that every occasion on the farm is unique, precious and most certainly delicious.
-Lisa
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