Vegetables occupy a peculiar place in my life with food. Some, such as the tomato (yes, I know it’s a fruit of sorts…), carrots or potatoes are pretty straightforward – fresh and forgiving. Asparagus and artichokes – are classic spring vegetables I have an odd relationship with. For me growing up, they were always from a can. There are some things that should never be put in a can and those two are prime candidates. Why? Because I loathed both these vegetables until I started to cook because the only ones I had tasted were from cans. As far as I’m concerned, if they’re not fresh or preserved in a way that gives at least a decent hint as to their original flavour, don’t eat them.
On the Grand Tour I’ve noticed much more than before how Italians, French and Spanish foodies know and love their seasons. And being here in spring that means plenty of asparagus and now artichokes. But it’s made me think about how when I’m back in Australia or Dubai that I notice the seasons very little compared to when I’m in those countries. In Australia I don’t generally think much about matching my recipes to the seasons as they do in Italy, France and Spain. Is it a reflection of how I grew up there? In Dubai it’s even odder. The seasons mean nothing once inside the mall as produce comes from all over the world. I can remember one instance of having just flown back to Dubai from Lebanon in October when the grapes and apples were being picked and I sampled the most delicious versions of both. But back in Dubai the apples and grapes were from countries where both were out of season.
Perhaps there are a few reasons I’m so out of tune with the seasons. Firstly, in Australia I’ve seen much less farmers’ markets and therefore I miss that connection that you get by actually talking to producers. Secondly, most people tend to get their vegetables from the national supermarket chains where just about anything you want is available year-round. As well, we generally don’t have the extremes of seasons in Australia that most Europeans experience, there isn’t that sense of change in the air that you get in Europe. When visiting restaurants in Australia, I can only remember the excitement being over rhubarb and truffles – both of which were sourced from overseas.
While this year – when I’m most certainly only cooking seasonal produce as part of our project – I’ll be most certainly paying more attention to seasonal produce wherever the work takes me after next February when the project ends, which, as I now firmly know, is the end of winter and the beginning of spring in the northern hemisphere!
Seeing the Seasons: Asparagus and Artichokes
Vegetables occupy a peculiar place in my life with food. Some, such as the tomato (yes, I know it’s a fruit of sorts…), carrots or potatoes are pretty straightforward – fresh and forgiving. Asparagus and artichokes – are classic spring vegetables I have an odd relationship with. For me growing up, they were always from a can. There are some things that should never be put in a can and those two are prime candidates. Why? Because I loathed both these vegetables until I started to cook because the only ones I had tasted were from cans. As far as I’m concerned, if they’re not fresh or preserved in a way that gives at least a decent hint as to their original flavour, don’t eat them.
On the Grand Tour I’ve noticed much more than before how Italians, French and Spanish foodies know and love their seasons. And being here in spring that means plenty of asparagus and now artichokes. But it’s made me think about how when I’m back in Australia or Dubai that I notice the seasons very little compared to when I’m in those countries. In Australia I don’t generally think much about matching my recipes to the seasons as they do in Italy, France and Spain. Is it a reflection of how I grew up there? In Dubai it’s even odder. The seasons mean nothing once inside the mall as produce comes from all over the world. I can remember one instance of having just flown back to Dubai from Lebanon in October when the grapes and apples were being picked and I sampled the most delicious versions of both. But back in Dubai the apples and grapes were from countries where both were out of season.
Perhaps there are a few reasons I’m so out of tune with the seasons. Firstly, in Australia I’ve seen much less farmers’ markets and therefore I miss that connection that you get by actually talking to producers. Secondly, most people tend to get their vegetables from the national supermarket chains where just about anything you want is available year-round. As well, we generally don’t have the extremes of seasons in Australia that most Europeans experience, there isn’t that sense of change in the air that you get in Europe. When visiting restaurants in Australia, I can only remember the excitement being over rhubarb and truffles – both of which were sourced from overseas.
While this year – when I’m most certainly only cooking seasonal produce as part of our project – I’ll be most certainly paying more attention to seasonal produce wherever the work takes me after next February when the project ends, which, as I now firmly know, is the end of winter and the beginning of spring in the northern hemisphere!