Butternut : Make the most of the year

Nothing’s worse than out-of-season fruit. The berries that were so incredible in the summer will be hard and sour in the winter, when the stores insist on keeping them around for some reason. This is a symptom of a philosophical problem we have developed around food. I am guilty of this as well. I often find myself holding a half-eaten fruit that’s a shadow of what it could be. Food should be a joy, and part of that means not forcing growth in the wrong season. Or, at least, not taking part in it.

BUTTERNUT is a cooking blog devoted to seasonal produce and cooking. Each week, I choose one ingredient and base a menu around it, Iron Chef style. I then cook the meal, providing recipes. commentary and photos. Hopefully, this ingredient is season-appropriate. If nothing else, however, I will attempt to make the most of a single star ingredient.

This blog is a documentation of my attempt to gain an understanding of seasonal produce, and a deeper appreciation for each time of the year. I don’t know much about seasonal cooking, so I’ll be learning as I go.

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