Eating seasonally in the midwest can be a challenge, especially in as large of a city as Chicago. The ground is frozen for months out of the year, and the shelves of supermarkets are filled with food trucked in from across the country, however, is IS possible to enjoy a seasonal diet that reflects the natural rhythms of our climate.
Edible Alchemy aims to reflect seasonal eating in our produce shares from April-December. During these times your whole share will be grown in the midwest food-shed, (Illinois, Iowa, Wisconsin, Minnesota, Indiana, & Michigan). All food is either grown here in Chicago or brought in by the farmers themselves – cultivating personal relationships with those who nourish us.
A Short Guide to Eating Seasonally
Spring is the time for leafy, spicy, tender greens. We eat the young growth of plants: spinach, arugula, lettuces, chard, fresh herbs like parsley and chives. These foods help to cleanse and rejuvenate the system from the heavy and hearty foods of winter. Early fruits like strawberries mark the end of spring and beginning of summer.
Summer is a time of succulence and cooling foods: summer squash, tomatoes, peppers, blackberries, raspberries, peaches, plums, melons, greens, onions, cauliflower, broccoli, and herbs like cilantro and basil. Now is the time to eat food raw!
Fall brings warming and hearty foods for the autumn harvest. Carrots, turnips, beets, potatoes, squash, onions, garlic, grapes, cranberries, apples, asian pears, broccoli, cauliflower, kohlrabi, and cabbages. Spice these foods with warm spices such as ginger, garlic, peppers, and mustard seed.
Winter is a time of storage crops and roots. Beets, squashes, potatoes, onions, brussels sprouts, cabbages, leeks, carrots, turnips, dried peppers & fruits, garlic, and nuts. Enjoy legumes and grains. Indulge in citrus and tropical fruits from the harvest in warmer climates.