Eaters must understand that eating takes place inescapably in the world, that it is inescapably an agricultural act, and that how we eat determines, to a considerable extent, how the world is used.
~Wendell Berry, 1989
I try to eat in a way that reflects how I’d like the world to be used, but sometimes I end up with a bag of Doritos in my grocery cart anyway. For the most part, I’d rather make something myself than buy it in a box, a bag, a can, or a tube. And although there are certain things I’m not prepared to give up (lemons, olive oil, and parmesan spring readily to mind), I think eating locally is one of the most beneficial things we can do for our planet and for our communities.
So I thought I’d keep a running list of what’s in season here in Northern Michigan, since this plays a major role in what I’m cooking.
From My Garden
eggplant
herbs
peppers
tomatoes
Available Elsewhere
apples
blackberries
peaches
plums
beets
broccoli
carrots
cauliflower
chard
corn
cucumbers
eggplant
garlic
herbs
lettuces
kale
potatoes
radishes
peppers
tomatoes
zucchini and summer squash
Always Available
beer and wine
bread
cheese
chickens
eggs
fish
honey
milk and cream
preserves
sugar
turkey
