What’s fresh from the farm inspires our recipes all year long.
Here at EatingWell, staying in touch with the seasons is a way of life. Our office in Charlotte, Vermont, a rural town of
about 3,500, is located in the midst of farm fields. We have dairy cows across the street and a flock of woolly sheep just
down the road. The compost from our Test Kitchen feeds a pair of black pigs at a nearby farm. Each spring we plant big pots
of herbs, chard and kale outside the front door. And all summer, we stop by the Charlotte Berry Farm after work to pick
strawberries, raspberries and blueberries or head down to a local “secret spot” to forage for chanterelles.
As the food editor at EatingWell, I am passionate about savoring seasonal produce. In May it’s asparagus seven nights a week,
and then in October I give myself stomachaches from eating too many apples. In early July I rush to my mom’s house to pick
sour cherries before the birds eat them. When those cherries are in season, it means weeks of cherry tarts, cherry preserves,
cherry pie and even sour-cherry cocktails with dark rum.
And I’m not the only one here who’s so crazy about seasonal produce. Test Kitchen Manager Stacy Fraser ran a small organic
vegetable farm when she first moved to Charlotte. People around town still miss the amazing blend of salad greens she and her
husband sold at their farmstand, back before you could find mesclun in plastic boxes at every supermarket. Now she puts her
green thumb to work as the coordinator of the vegetable garden at her son’s school. Associate Editor Carolyn Malcoun is
especially partial to dark leafy greens, which she tenderly refers to as “DLGs.” She gets DLGs from her CSA, grows them in
her garden and one of her favorite stops on Saturday mornings is Pete’s Greens’ stand at her local farmers’ market. At Pete’s
she picks up some of Vermont’s finest greens, from wild arugula to Italian dandelion
This wealth of wonderful fresh fruits and vegetables surrounding us inspires and informs our recipes at EatingWell every day.
When I’m looking for ideas for an easy summer recipe, the first place I turn is my backyard garden. I got the idea for
Poblano & Skirt Steak Fajitas
when I was
harvesting scallions and hot peppers from my garden. Carolyn had no problem coming up with recipe ideas for dark leafy greens
Besides the inspiration that these fabulous local ingredients provide, they also happen to synch perfectly with our
mission—to help people make healthy eating a way of life. After all, there’s no more enjoyable and delicious way to eat
healthfully than to cook and eat whatever produce is best at the moment. Of course we also pepper in lean meats, cheeses,
whole grains and dairy products. But the tart Honeycrisp apples in October and the ripe tomatoes in July are what make
cooking exciting and make our recipes taste great.
And we strive to make these recipes as easy as possible so that eating well in season is a joy rather than a chore. In our
Test Kitchen we test each recipe, on average, seven times to make sure that you get the same great results when you cook our
recipes at home. Plus we stick with simple methods and easy-to-find ingredients to keep our recipes streamlined.
EatingWell in Season, The Farmers' Market Cookbook is a collection of some of our favorite recipes that highlight the best
produce of the year. We’ve organized the recipes by season so you’ll find, for example, that the dishes in the Summer chapter
feature produce that “peaks” during the summer months. Our Seasonal Produce Chart shows how we’ve organized the produce by
Of course, “peak” season is different depending on where you live. So what’s ripe around you locally at the moment is your
best guide to what to cook next.
You’ll find recipes for the most iconic seasonal vegetables, such as peas in spring or citrus in winter, in this collection.
And we’ve also included some more underappreciated seasonal beauties (just the sort of thing you might pick up at your
farmers’ market), such as dandelion greens in spring or celery root in winter. And of course, I wouldn’t leave out the sour
cherries. You can enjoy our delicious sour cherry
. Just thinking of it, I can hardly wait for July.