Eating seasonally is a fraught issue. Even as someone who lives within spitting distance of California’s fields and worked on a farm in one of the biggest agricultural communities in the US, I still find myself standing in a supermarket aisle realizing seasonal eating can easily fall in the “it-sounds-so-nice-but-what-does-it-mean” category.
But the last two weeks brought fresh insights, most of them born from the sweat of my mother and grandparents’ brows and my own tendency towards frugality. It’s not that I don’t love grocery shopping—one of life’s true joys–but with the rest of my family out of town (and an accidental purchase of a $17 bag of cherries from Whole Foods) I decided I was going to embark on several weeks of eating close to home.
I admit—I held off on this post for a while because the things I was eating just seemed so simple. I should get more creative, I thought, come up with something special tonight. My resolve held firm through the morning, but come 11:30 a.m. I’d be standing at the stove sautéing the same slices of zucchini, and by dinnertime I’d be wandering beer-in-hand through the garden snapping off leaves of kale to make my favorite kale slaw with our ripe avocados.
My conclusion? Eating seasonally, healthfully and startlingly cheaply really just requires three things: a bulk supply of a bountiful fruit or vegetable from your garden or nearby market, a great simple recipe (think six ingredients or less), and the willingness to enjoy (many) variations on the same meal. It may sound silly, but the prospect of dozens of zucchinis per week for the duration of the summer actually excites me to no end—I love crispy slices of spiced sautéed zucchini hot from the pan, and I’ll eat them daily much in the same way that I ate roasted cauliflower with lemon and tahini in the spring, or will eat grilled cherry tomatoes tossed with grains and salads next month. And yes, when I desperately crave cherries I won’t berate myself for indulging in a bag from the store. I’ll just check the per pound price first.
Sautéed Zucchini with Cinnamon and Currants
This recipe is endlessly adaptable – once you’ve sauteed the zucchini with the cinnamon and currants, feel free to get creative with your favorite grain. If you have good cheese like ricotta salata on hand add that in as well for a tasty lunch or summery side.
2 medium zucchinis
1 cup cooked Israeli couscous
Heat your pan over medium heat and add a good glug of olive oil. Slice the zucchini into thin ribbons and add to the hot pan, doing your best to arrange the strips so they don’t overlap. Sprinkle with salt and cinnamon.
When the first side is browned flip the zucchini piece by piece (or, if you’re lazy, just give the pan a big shake) and sprinkle with a bit more cinnamon. Cook until the other side is done, then add the currants and cooked Israeli couscous and stir fry with the zucchini for a few more minutes. Enjoy hot from the pan or cooled to room temperature.