Whether you’re cooking it, eating it, or following the policies around it, food brings people together. In that spirit, I’m introducing #BittmanTopics: a place where we can all share ideas about a different food-related topic each month.
Here’s how it works: at the beginning of the month, I’ll introduce a new subject. For the next few weeks, you can use #BittmanTopics to approach it from whatever angle you like—share related news and articles, exchange recipes and photos, ask questions and swap tips, or just weigh in. At the end of the month, I’ll compile my favorite photos, recipes, and comments (with credit to you, of course) in a post back here on my site and share on social media. Now on to the topic for April…
Photo by Yunhee Kim
Spring produce. We all thrill to the first hints of spring at the market, like real peas, favas and strawberries. Eating locally, obviously, isn’t new: barely anything was shipped more than a couple of hundred miles until after World War 2. But even though most produce is available year-round, the word “seasonal” still has plenty of meaning. Even now, some of us are enjoying local strawberries while others are just getting those first few ramps.
What does spring produce mean to you? What’s local to you this month? What springtime ingredients and dishes are you cooking right now?
Photos by Jim Wilson
Here are some recipes and readings to get us going: light stews to transition from winter to spring, an updated take on spring’s signature pasta, and asparagus 12 ways. For dessert, two of the easiest strawberry dishes. (Careful with those Big Ag strawberries.)
Remember to get in touch on Facebook, Twitter, Instagram, or in the comments below and share your favorite recipes, articles, thoughts and tips with #BittmanTopics. Check back in as often as you’d like and look for my favorites at the end of the month.