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Post by daylilydude on Sept 12, 2018 4:33:42 GMT -5
Do you cook different foods in different seasons?
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Post by hairymooseknuckles on Sept 12, 2018 7:43:06 GMT -5
Sometimes we do depending on the weather. We try not to heat kitchen in summer
My brother won't eat chili during the summer, but I eat it year round.
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Post by carolyn on Sept 12, 2018 7:45:18 GMT -5
well, we do according to whats in season in my garden or at the store.
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Post by brownrexx on Sept 12, 2018 7:54:09 GMT -5
In the summer I cook recipes that use whatever is available in my garden but in the winter I love cooking things that warm the house like oven meals.
Summer meals include lots of foods cooked outdoors on the grill. In the winter I cook more comfort foods like soups, casseroles and foods with sauce or gravy.
My husband doesn't really like hot meals in hot weather so he would not like to have chili in the summer either.
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Post by octave1 on Sept 12, 2018 7:56:19 GMT -5
The only difference for me is fresh tomato pasta sauce in the Summer, and canned tomato pasta sauce in the Winter.
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Post by guruofgardens on Sept 12, 2018 7:58:20 GMT -5
Like Carolyn said, whatever is in season or in the garden. OR on sale. One of the grocery stores had a 'case' sale, so you had to buy a case for the sale price. We got Kuners beans for $.33@ for chili making, so guess what is in the crock pot? Hubby is cooking a pork roast at the moment so tonight we will be making good stuff!
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Post by Laura_in_FL on Sept 12, 2018 16:29:56 GMT -5
What's in the garden changes what I eat, of course. But I also tend to buy what's on sale. Since produce sales tend to be based on what's in season, I do eat somewhat seasonally.
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Post by hairymooseknuckles on Sept 12, 2018 17:53:55 GMT -5
I'm craving that artificial crab dish they make at the Chinese restaurant. Yeah I know, it's worse than a Twinkie nutritionally.
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Post by pepperhead212 on Sept 12, 2018 17:56:04 GMT -5
Definitely! While harvesting, of course, it's dishes using all those foods from the garden, starting with those spring, cool weather crops, eventually switching over to the summer crops, using tomatoes almost daily in some form or another, along with other veggies. Then the cool weather veggies take over again for the fall, and by that time I have become "tomatoed out" - the rest of the rear I'll make a few things occasionally with canned tomatoes, but it's nothing like fresh, or barely cooked tomates. I freeze some, to make things like guacamole occasionally, along with some frozen chiles, but it's not qiite the same.
Come winter, I make a lot of soup, and soup like dishes, such as curries, which I make occasionally during the summer, when I get a craving for them. As for hot foods, I eat something with hot peppers almost every day of the year! lol
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Joined: January 1970
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Post by Deleted on Sept 12, 2018 19:13:35 GMT -5
Mostly, and with more hearty type dishes in the winter, though I am fond of various chicken soups through out the year. When I have a good garden year, I eat a lot of that as it comes in, and can the rest. Last 2 years have been not good, so hoping to restock some this next year.
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Post by paulf on Sept 12, 2018 21:13:36 GMT -5
I think temperature/weather guides our eating habits. Some dishes are year round some are seasonal. Summertime means more sandwiches and easy to prepare meals with fresh ingredients. Winter is more full menu meals using a hot stove or oven.
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Post by bestofour on Sept 13, 2018 21:41:35 GMT -5
I never make vegetable beef soup in the summer. It's just a winter soup for me and we eat it once a week when it's cold outside.
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Saltflower
Pro Member
Posts: 336
Joined: July 2017
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Post by Saltflower on Sept 13, 2018 22:06:22 GMT -5
I crave fruit more in hot weather. In winter I find myself thinking of beef stew and chicken soup with Bisquick dumplings.
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Post by ladymarmalade on Sept 14, 2018 10:29:08 GMT -5
I absolutely cook the seasons.
Honestly, I think it's the best way to keep our diets varied and interesting. Summers are for salads as meals, sandwiches and tons of things cooked on the grill, accompanied by simple side salads and fresh fruit. Sometimes dinner is a pile of fresh fruit and a cheese plate with some crackers or baguette. Sometimes it's a huge pile of corn on the cob, barely cooked and slathered in butter- usually followed by a scoop of ice cream or frozen custard.
Autumn we do some bridge meals. Still salad meals, but some of them warm- things like grain salads, bean salads and the like. I have an amazing salad that is made with butternut squash, black beans and bacon. We tend to grill less and start buying cuts of meat to slow roast. A few soups come about- corn chowder, tomato, potato-leek, maybe the first lentil soup loaded with fresh root vegetables. Once it cools enough I start baking fresh bread at home again. Casseroles happen to utilize the last bits of fresh veggies. I start baking sweets again too after not baking most of the summer.
Winter is comfort food. Hearty soups, curries, chowders, stews, pasta dishes like lasagna or stuffed shells. Meats are slow roasted or braised in something luscious. Side dishes are cooked vegetables of some kind, and we often have a fruit crumble or homemade pie as part of our meals. Some favorite winter meals are simple- pot pies, biscuits and gravy, pot roast, mustard braised chicken, etc. We seldom have salad, though usually come February, we're starting to crave fresh vegetables again, so we'll have a leafy green salad a little more regularly.
By the time spring rolls around, we're tired of the comfort food and my son never wants to see a bowl of soup or chowder again. We start dipping our toes back into grill food- the first bratwurst/burger/pork steak of the season is always delightful. Salads start showing up a little more, desserts get a little lighter in tone with stawberries and lemons and rhubarb. If we're lucky, spring is early and we start seeing real asparagus. Spring is probably the hardest season here in Wisconsin because we're so tired of comfort foods, but it's still chilly enough out that we still want those comforts at meal time. So I tend to make lighter versions of comfort foods if possible.
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