IN SEASON NOW, October2021
In season now. There are several good reasons to eat more local, seasonal food: to reduce the amount of energy (and associated CO2 emissions) required to grow and transport the food we eat; to avoid paying a premium for food that is scarce or has traveled a long distance; to reconnect with nature’s cycles and the passage of time; and, most importantly, because seasonal food is fresher and thus tends to be tastier and more nutritious.
Wine of the Month
Parents & Origin: Gouais blanc + Blaue Zimmettraube (Austria)
Grape: Small, spherical, dark skin
Flavors: Blackberry, black cherry, dark chocolate, allspice, pepper
Notable Regions: Austria, Germany, Washington State
Fruits & Vegetable
artichoke, bell peppers, beets, beet greens, broccolini, butternut squash, cauliflower, carrots, chard, corn, eggplant, fennel, garlic, leeks, parsnip, potatoes (maincrop), pumpkin, radishes, spinach, sweet potatoes, wild mushrooms
almonds, apples, chestnuts, cranberries, limes, pears, plums, pomegranate, tomatoes.
Meats & Seafood
duck, lamb, rabbit, venison