Cooking with the Seasons: The Garanimals Method

With all the talk of late about urban farming, preserving the bounty and living off the grid, the average American eater–dependent on the boxed, the (industrial) canned and the microwavable–can be intimidated by the prospect of cooking with fresh, local ingredients. When you can easily get imported tomatoes in February and apples in June, who knows what’s fresh and in season when? And who’s got time to figure it out? The beauty of eating seasonally is that most of the confusion about what-goes-with-what-and-when vanishes and you find that healthful, delicious dishes–whole meals!–are just as easy to put together as mac-n-cheese and frozen burritos. Well, almost as easy. 😉