Appreciating the Food of the Season
As much as I love the abundance of summer and all its colorful offerings, I am ready to deepen into winter and eat some kale. Kale and squash. I am beginning to wonder what my capacity is for squash soup meals, and if I will ever surpass it. So far I think I could eat squash soup every night. And just when I’m over it, something new will come along, like purple sprouting broccoli or raab!
That is the beauty of being a part of a growing season. You never feel tethered to one thing. There is room to be present in the season’s offerings while also looking ahead to what is to come. It is all ever-changing and there is no room to get bored. No room to get bored because we already have to look ahead to next season. Which seems silly because we are still in this season. But as we pick our kale that was planted this summer, we also plant our garlic, tulips, and favas for next year. While the energy we have sustained over the season might be fading, we know it will be back again in the spring, with the sprouting garlic.