It’s become very fashionable to make a big statement about eating “locally” and “seasonally” but many of us have been doing this as a matter of common sense for years. Strawberries, for example; obviously they are available year round but how to compare a January strawberry that arrives in the grocery store pale, tired and grumbly from all that travelling with the sweet, deeply red jewels we’re savoring this month?
(And, unlike their winter counterparts, these summer fellows do not have the unfortunate texture of a raw potato).
Even within the (almost daily, I confess) samplings of strawberries that I have been eating there’s a wide swoon factor between local and really local; these are the almost black-red, luscious little pillows that have no hint of tartness and adding cream or cake or anything else seems to impinge on their pure, clean taste.
There’s nothing like them is there? Continue reading