Seasonal Ingredients

After consulting both the CUESA seasonality charts and the Local Foods Wheel, I’ve compiled the following list of potential ingredients. As noted though on the Wheel “nature is unpredictable and every year is different. An especially rainy spring or an extraordinarily hot and dry summer can have a dramatic impact on planting and harvest times on local farms”. With this in mind, I’m now off to peruse a stack of cookbooks, online resources, and ask friends about recipe ideas that meet the following critieria:

1) Vegetarian
2) Finger Food (we would like to avoid dishes and cutlery)
3) Moderate to low expense (our budget will be rather limited)

If you have any suggestions, please let us know!

VEGETABLE

Artichokes, Arugula, Asian Greens, Asparagus, Avocados
Baby Vegetables, Beans, Beets, Bok Choy, Broccoli
Cabbage, Cardoons, Carrots, Cauliflower, Celery, Chard, Collard Greens
Dandelion/Chicory, Dried Chilies
Endive
Fava Beans, Fennel
Garlic, Green Garlic, Garlic Scapes
Herbs, Horseradish
Jams, Marmalade
Kale, Kohirabi
Leeks, Lettuce, Lemon grass
Mushrooms (morels), Mustard Greens)
Nettles, Nopal Cactus
Onions
Peas, Pickled Vegetables, Potatoes, Purslane
Radicchio, Radish, Rapini, Rhubarb
Scallions, Snow Peas, Sorrel, Spinach, Sprouts
Watercress, Wheat

FRUIT/NUT

Cherimoyas, Cherries, Cider and Juices
Dried Fruit
Grapefruit
Lemons
Nectarines
Oranges
Peaches
Rhubarb
Strawberries
Walnuts, Wine

CHEESE AND OTHER

Almond Butter
Cow’s Milk Butter (spring pasture butter), Cream
Eggs
Fresh and Aged Cheese from Goat Milk and Cows Milk
Goats Milk Yogurt
Honey
Milk
Olive Oil
Rice
Vinegars – Balsamic, apple, cider
Walnut Oil