I’m reporting to the cyberworld at last, after being in the middle of nowhere, in a wifi-less amish country area.
When was the last time you’ve been somewhere where you had to drive 20 minutes to a McDonald’s to get internet access?! In America, no less. I hardly remember what this white boxed device of mine is. Oh, Macbook, how I’ve missed your black five bars of internet connectivity.
Anyways, I’d just like to give all of my Montrealers a heads up of what fruits and vegetables are in season locally! Plan your meals around these ingredients and they will be tastier, better and cheaper.
Here’s a simple alphabetical list for July:
- cabbage, red
- Chinese cabbage
- cucumber (greenhouse, hydroponic)
- fava beans
- fine herbs
- green beans
- hot pepper
- snow peas
- swiss chard
- tomato (greenhouse, hydroponic)
I don’t know if you can tell, but it’s about 11 to 13 inches in length! I brought one, maybe even illegally, to Cleveland with me and made 2 loaves of zucchini bread. And my friend Sarah, her mother made a chocolate zucchini cake. And because zucchini releases so much water when heated, the bread and cake are so moist. The bread is similar to banana or carrot cake, but the cake is more moist than any cake I’ve ever had.
Also, don’t forget that the following fruits and veggies are in season, every season. So enjoy them! I love mushrooms and onions. Stirfry them together and you have a typical D the Intern busy school day dish.
- green cabbage
- sweet potato