Taste the Land

Why are we constantly comparing the foods we have eaten in Italy, France and other countries to that which we can get here in the United States? I continually hear their foods are so much better…they use similar techniques; prepare familiar dishes. So what can be the difference? Sure, the quality of the soil that the food is raised on will clearly affect its taste and the fact we tend to be on vacation eating these delectable delights will definitely shade our experience. However, I am of the belief there is a more simple answer: they tend to grow and service smaller regions with their foods. There is never with the thought that 100 plus million people must be served off this particular parcel of land. Therefore, the food can stay longer on the vine growing more flavorful and nutritious with everyday. There is also a built in cultural acceptance of seasonality – one waits and enjoys a period of food, and its harvest-time, and then moves on to the next crop coming through. The acceptance of a peach in February is just not acceptable – unless one finds them self in Buenos Aires.

I am not suggesting that you never eat a banana, lemon or mango again…


Rather I say, eat locally…augment internationally, and find the thrill of the flavors in your own region.



Summer’s Bounty......................... Who cannot be seduced by the plethora of vegetables, fruits and herbs available during this season? It is particularly special time of year for the majority of us who live in regions of the country that suffer through the chilling sleep of winter. The lucky denizens of the southern portion of the United States will find that some of these offerings are available to them year round.

Vegetables
Avocado
Almonds
Beans
Beets
Broccoli
Burdock
Cabbage
Carrots
Celery
Chayote Squash
Chili Peppers
Collards
Corn
Cucumbers
Diakon
Eggplant
Fennel
Husk Tomatoes
Jicama
Kale
Kohlrabi
Lima Beans
Okra
Onions
Patty Pan Squash
Peas
Peppers
Potatoes
Raddicchio
Radishes
Tomatillios
Tomato
Shallots
Sugar Snap Peas
Snake Squash
Turnips (Baby)
Zucchini

Fruits
Apricots
Blackberries
Blueberries
Boysenberries
Cherries
Currants
Figs
Gooseberries
Grapes
Guava
Mangoes
Melons
Nectarines
Papayas
Peaches
Plums
Raspberries
Watermelon

Herbs
Basil
Bay Laurel
Chamomile
Chives
Cilantro
Dill
Garlic
Lavender
Lemon Balm
Marjoram
Mints
Oregano
Rosemary
Sage
Savory
Spearmint
Tarragon
Texas Tarragon(Mexican Mint)