Wednesday, May 14, 2008

Tomatoes and Zucchini are in Season in California (May)



When San Francisco has a warm day I get a rush of joy like the last day of finals or the first day of a road trip. I get that same feeling when I find in season and local produce. I talk to Mikey in the cart, "Oh boy! Wow! Look Mikey local tomatoes. Don't these look amazing!" He reaches out for one and pulls it too his nose to smell it. These tomatoes actually have a smell.

Just this week the imported tomatoes and zucchini were replaced with local organic ones at Rainbow Grocery. The ticket price goes down and the flavor goes up. All winter these vegetables have been shipped from across the world. I get so happy when they show up from towns relatively close to San Francisco. We just planted tomato plants in our backyard so it will be interesting to see how those grow in San Francisco.

This is how I love to cook. I make a lot of food but I never use a grocery list because I only look up a recipe (or not) after I've picked out the freshest most organic and local produce available. Start shopping at the farmer's market or other places that carry local produce because the good stuff is coming to a store near you! Eat your heart out. The food season is here.

2 Comments:

Lydia said...

Last summer, I cut zucchini into "steak fries", put 'em in the toaster oven to roast, and then grated Parmigiano Reggiano on top.

What do you do with them?

Thais said...

I love to make gratins or put them on pizzas.

Here's a pizza post with zucchini in it:
http://www.spinachandhoney.com/2007/09/pizza-everyones-favorite-pie-ordering.html

Here's a good zucchini gratin from Ina Garten:
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_33341,00.html

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