Don’t neglect these standard Mediterranean ingredients for adding sunshine to your meals. They’re readily available during the chilly months of winter, and you can mix and match for lots of tasty meals to add to your menu.
While our ancestors only consumed regional and seasonal food, the modern-day, mass availability of produce imported from all over the world means we can eat mango and kiwi year-round. This access to diverse foods is certainly a luxury, however, we also can’t forget why it’s important to stick to our roots – literally.
September has arrived and chefs at local farm-to-table restaurants are ready to display their fall menus. But why start eating like it’s fall when we still have weeks of gorgeous summer produce to look forward to?