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
Blaufränkisch
Blaufränkisch
Blaow-frahn-kish
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
Sweetness: Dry
Body: Medium
Tannins: Medium-high
Acidity: Medium-high
ABV: 13.5-15%
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
lobster, mussels
