We have entirely different seasons in Southern California to, well, England. But also different to the NE US which is where some “seasonal” cookery guides seem to be based. I heard Jamie Oliver extolling the virtues of seasonal cookery on the radio and thought, yes, but what do I do with radishes, pomegranates, and fresh dates?
Anyway I got several fresh chilis in our vegetable selection last week and the week before so, fearful of their heat, I only put 3 of them into 4 servings of chili yesterday. I should have put more in – they weren’t hot at all.
The radishes, plus lettuce and mini tomatoes from the veg box, and a cucumber and some grapes from the farmers’ market, went into a salad for a church brunch.
The pomegranates (from the farmers’ market) are probably going into a pomegranate pie at some stage.
The fresh dates I just eat.
