Seasonal Eating Quotes

The delicate sweetness of just-picked vegetables is always worth savoring.

I believe in using fresh, high quality from-the-earth ingredients and cooking methods that protect the natural goodness and nutrients of foods, while always maximizing flavor and taste.

Wherever possible, I like to use home-grown or locally produced ingredients.

Do not listen to the killjoys who tell you never to eat oysters in months that do not contain the letter R: May, June, July, August, Octoba. You know.

In the springtime, we have softshell crab from Maryland, which I'd never had until I came to America. In the summer and early fall, we have striped bass, 'stripeys,' which come all the way up the Hudson River but mostly gather in the sound at the tip of Long Island, off Montauk.

My idea of good living is not about eating high on the hog. Rather, to me, good living means understanding how food connects us to the earth.

In the summer you want fresh, light and sort of quick things; in winter you want things that are comforting, so your body really tells you you want to go towards potatoes, apples, fennel, things that are warm and comforting. And loin of pork.

When you grow up close to poultry and fields and gardens and open-air markets, you can't help but develop an instinct for quality food.

My grandmother taught me the seasonality of food. She lived with the rhythms of nature. That's the way we should live. Why do we need raspberries in January flown from Chile?

Growing up, we always had a big garden, and it just gave me the passion and appreciation for really good food.

I know most Americans don't have this luxury, but we are in Los Angeles and are lucky enough to be able to grill outside almost all year long. It's my favorite way of preparation because it's so clean and it gives it such a great flavor. You need very little oil and the protein can be really cleanly prepared and perfectly cooked.

I loved the experience of going to the farmers' market, seeing where your food is grown, turning it into something delicious.

Whenever possible, I use local, fresh ingredients, just because it tastes and feels better to eat an egg or a tomato or a hamburger that wasn't flown halfway around the world, that didn't travel on a truck and get stuck in traffic jams, that hasn't been sitting in a supermarket's refrigerator case for days.

If people are prepared to eat locally and seasonally, then they probably do pretty well in terms of environmental impact.

I'll obey them in the winter when the doctors say to me I must give up ham and spinach, and obedient I'll be. To relieve my indigestion in December they can try, But there's none of them can stop me when it's time for cherry pie.

There's no doubt about it: people want local, real food.

I grew up spending summer Saturdays at the local farmers' market, where my mom was a vendor. It fueled my passion for regional foods.

Lets talk about the holidays, more specifically, consumption during the holidays. If it's true that 'We are what we eat,' most of us would be unrecognizable during the period that ranges from the night before Thanksgiving through that day in early January when everyone decides to return to the gym.

When I grew up, we always had our chickens, and we ate our eggs, and we ate our chickens. The family always had a pig, and we would kill it at Christmas and eat it for three or four months afterwards.

If you start with a great peach, there's nothing you're ever going to do that's going to make it any better than when it comes off the tree. In 1970, that was a revolution.

You know, when you get your first asparagus, or your first acorn squash, or your first really good tomato of the season, those are the moments that define the cook's year. I get more excited by that than anything else.

I'm really all about clean eating, lots of fruits and vegetables. It's great, because in California, there are so many farmers' markets, so I always have plenty of fresh produce.

I am not a big vitamin-taker. I have vitamin C during the winter, but eating lots of fruit and veg does the trick.

Know you food, know your farmers, and know your kitchen.

Summer in Seattle allows me to indulge in some of the region's top culinary delights - I'm talking about wild king salmon and fresh, ripe Washington stone fruits and berries like cherries, peaches, plums, and blueberries.