Today I’m excited to be talking about something that I’m super passionate about: seasonal eating.
Growing up in a family of farmers, and in a part of the world with four very distinct seasons (five if you count “mud season”), I’ve always been hyper aware of the natural rhythms that shape any given year. As a child, I eagerly anticipated the mysteries that seemed to unfold with each new season. And as an adult, the changing patterns have a major impact on every aspect of my life, including what I prepare and consume in my kitchen.
I admit sometimes it’s hard for me to resist a plump, juicy red raspberry in the dead of winter. But the majority of the time, I’m committed to shopping, cooking and eating based on my knowledge of what produce is currently available. Because I know that seasonal eating is good for my body, for my wallet and for the environment.
So when Becky asked me to join her and her group of Eat Seasonal food bloggers, I was more than delighted at the opportunity.
At the start of each month, Becky provides an illustrated guide (which you can download to your desktop or phone) detailing which fruits and vegetables are best to enjoy that month. You can check out her April Eat Seasonal Guide here. Then we create and share recipes using that guide, in hopes to further inspire each other in the kitchen AND to inspire you as well. Pretty cool.
I knew I wanted to create a salad for April’s Eat Seasonal recipe. Because, well, I’ve had one too many jelly beans and marshmallow bunnies than I care to admit to on this blog. Just keeping it real folks.
I imagined roasting up some asparagus and cauliflower, two of my all time favorite vegetables, and placing them on a bed of mixed greens. Then I spotted the pea shoots. I couldn’t resist those curly, whimsical tendrils poking out of the sides of their container, almost looking like they were trying to escape the confines of the plastic. So of course, I snatched them up and took them home with me. And they quickly became one of the star players in this Quinoa and Pea Shoot Salad with Cauliflower, Asparagus and Strawberries.
And it’s THAT moment right there that is exactly why I love seasonal eating. I relish in the excitement that comes from finding something at the grocery store or farmers market that you haven’t seen for 10 months. And I enjoy anticipating that first ripe blueberry in July, or a crisp just-picked apple in October. In a way, seasonal eating allows for a bit of re-discovery with each passing month.
Make sure to check out the links below to see what fabulously fresh recipes my fellow food blogging ladies have created this month. And if you make a recipe with any of the ingredients from the Eat Seasonal Guide, be sure to post a picture to Instagram using the hashtag #eatseasonal so we can all be inspired by each other!
April Eat Seasonal Recipes
Roasted Broccoli Stuffed Shells Recipe by Vintage Mixer
Tangy Quinoa Spring Salad Cups by Simple Bites
Curry Asparagus & Cauliflower Rice by Cookin’ Canuck
Strawberry Rhubarb Mousse with Meyer Lemon Whipped Cream by Climbing Grier Mountain
Healthy Key Lime Pie Smoothie by Bless This Mess
Roasted Asparagus with Caramelized Onions and Pine Nuts by Well Plated
Chicken Rice Stew with Leeks and Mushrooms by Cafe Johnsonia
Asparagus with Chive Vinaigrette by Project Domestication
Rhubarb Vanilla Bean Scones by Completely Delicious
Garlic Mushroom Salad with Arugula and Wild Rice by Mountain Mama Cooks