{"id":499,"date":"2016-06-09T18:32:06","date_gmt":"2016-06-10T01:32:06","guid":{"rendered":"https:\/\/onpleasurefulpastry.com\/?p=499"},"modified":"2016-06-09T18:32:06","modified_gmt":"2016-06-10T01:32:06","slug":"riding-the-tide-of-the-season","status":"publish","type":"post","link":"https:\/\/onpleasurefulpastry.com\/index.php\/2016\/06\/09\/riding-the-tide-of-the-season\/","title":{"rendered":"Riding the Tide of the Season"},"content":{"rendered":"<p><strong><em><span style=\"color:#008000;\">A green brush stroke at its base the last remnant of the life force that thrust into being its violaceous stalk, each tip pricked a muted gold&#8230;<\/span><\/em><\/strong><\/p>\n<p>The idea of local-seasonal food choices <strong><em>as a component of food ethics<\/em><\/strong> has been under my skin since it was first discussed in a food ethics class at the <a href=\"https:\/\/www.oregonculinaryinstitute.com\">Oregon Culinary Institute<\/a>.<\/p>\n<p>Now that the seasonal tide has turned in favor of the freshest, most beautiful and most flavorful produce, the choices become easier.<\/p>\n<div id=\"attachment_507\" style=\"width: 310px\" class=\"wp-caption alignright\"><a href=\"https:\/\/onpleasurefulpastry.files.wordpress.com\/2016\/06\/imag0340.jpg\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-507\" class=\"size-medium wp-image-507\" src=\"https:\/\/onpleasurefulpastry.files.wordpress.com\/2016\/06\/imag0340.jpg?w=300\" alt=\"Hoods!\" width=\"300\" height=\"169\" \/><\/a><p id=\"caption-attachment-507\" class=\"wp-caption-text\">Hoods!<\/p><\/div>\n<p>Each week for the past month I&#8217;ve bought flats of tiny, early berries for strawberry-rhubarb compote, fresh strawberry sauce for strawberry-Moscato torte and as garnish for strawberry<\/p>\n<div id=\"attachment_508\" style=\"width: 310px\" class=\"wp-caption alignleft\"><a href=\"https:\/\/onpleasurefulpastry.files.wordpress.com\/2016\/06\/imag1076.jpg\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-508\" class=\"size-medium wp-image-508\" src=\"https:\/\/onpleasurefulpastry.files.wordpress.com\/2016\/06\/imag1076.jpg?w=300\" alt=\"Baba au Rhum\" width=\"300\" height=\"169\" \/><\/a><p id=\"caption-attachment-508\" class=\"wp-caption-text\">Baba au Rhum<\/p><\/div>\n<p>shortcake and Baba au Rhum.<\/p>\n<p>If I back this season up up by 45-60 days, my fruit choices are limited to Central Valley California, Mexico and Chile, a completely different depth of flavor and tenderness, and a whole lot of food miles.<\/p>\n<p>I look at the issue professionally and personally. While baking and pastry is my profession, the <a href=\"http:\/\/www.nicolettastable.com\">Nicoletta&#8217;s Table<\/a> pastry department also <a href=\"https:\/\/onpleasurefulpastry.files.wordpress.com\/2016\/06\/imag1059.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignleft size-thumbnail wp-image-512\" src=\"https:\/\/onpleasurefulpastry.files.wordpress.com\/2016\/06\/imag1059.jpg?w=150\" alt=\"IMAG1059\" width=\"150\" height=\"84\" \/><\/a>bakes daily savory tarts for the customer. Easy access to out-of-season zucchini, <a href=\"https:\/\/onpleasurefulpastry.files.wordpress.com\/2016\/06\/imag1054.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignright size-thumbnail wp-image-513\" src=\"https:\/\/onpleasurefulpastry.files.wordpress.com\/2016\/06\/imag1054.jpg?w=150\" alt=\"IMAG1054\" width=\"150\" height=\"84\" \/><\/a>asparagus and onions, although convenient, does not equate to the baby zucchini, lithe <a href=\"https:\/\/onpleasurefulpastry.files.wordpress.com\/2016\/06\/imag1055.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignleft size-thumbnail wp-image-514\" src=\"https:\/\/onpleasurefulpastry.files.wordpress.com\/2016\/06\/imag1055.jpg?w=150\" alt=\"IMAG1055\" width=\"150\" height=\"84\" \/><\/a>asparagus and spring onions (particularly cipollini) currently in the market.<\/p>\n<p>&nbsp;<\/p>\n<p>To me, choosing fruit and vegetables in season means <em>not<\/em> choosing them when they&#8217;re out of season.<\/p>\n<div id=\"attachment_519\" style=\"width: 310px\" class=\"wp-caption aligncenter\"><a href=\"https:\/\/onpleasurefulpastry.files.wordpress.com\/2016\/06\/imag0935.jpg\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-519\" class=\"size-medium wp-image-519\" src=\"https:\/\/onpleasurefulpastry.files.wordpress.com\/2016\/06\/imag0935.jpg?w=300\" alt=\"Asparagus-Chevre Tart\" width=\"300\" height=\"169\" \/><\/a><p id=\"caption-attachment-519\" class=\"wp-caption-text\">Asparagus-Chevre Tart<\/p><\/div>\n<p>If I&#8217;ve made a personal commitment to eat seasonally, I then must extend that commitment to my profession.<\/p>\n<p><span style=\"color:#008000;\"><strong><em>Let the sweetness of the season begin&#8230;<\/em><\/strong><\/span><\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>A green brush stroke at its base the last remnant of the life force that thrust into being its violaceous stalk, each tip pricked a muted gold&#8230; The idea of local-seasonal food choices as a component of food ethics has been under my skin since it was first discussed in a food ethics class at [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[22],"tags":[38,41,172,176,181,222,223,224,231],"class_list":["post-499","post","type-post","status-publish","format-standard","hentry","category-seasonal","tag-asparagus","tag-baba-au-rhum","tag-nicoletta","tag-onions","tag-oregon-culinary-institute","tag-strawberries","tag-strawberry-moscato-torte","tag-strawberry-rhubarb","tag-tart"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - 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