Seasonal food Quotes

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

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.

We would load up the yellow Cutlass Supreme station wagon and pick blackberries during blackberry season or spring onions during spring onion season. For us, food was part of the fabric of our day.

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?

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.

I'm a taco guy, so I like Mexican food, and any form of a taco, I'm going to eat it. During the season, I'll make it a grilled chicken taco. But after the season, give me a regular beef taco and fill it to capacity. I need meat, cheese, sour cream, lettuce, pico de gallo, and everything you got.

Give me yesterday's bread, this day's flesh, and last year's cider

If you grow the food you eat, it tastes better. Seasonal vegetables are grown at the right time, and you can make sure everything matures on the plant or on the tree. It's as fresh as you can get.

If I'm in Italy at a certain time of year, I'll make sure to try fresh porcini mushrooms in risotto, or puntarelle, a sort of curled chicory leaf that's only available for a few weeks in May.

When I'm desperate for spring produce but nothing has hit the farmstand yet, frozen green peas are a godsend.

I love cheeseburgers and chocolate - milk, not dark, and hot chocolate with marshmallows in the winter!

Summer cooking implies a sense of immediacy, a capacity to capture the essence of the fleeting moment.

For friends, I love to make bruschetta. I grill country bread with Frantoia olive oil and make toppings, like crab, roasted squash, mushrooms, whatever's seasonal.

Italian food is seasonal. It is simple. It is nutritionally sound. It is flavorful. It is colorful. It's all the things that make for a good eating experience, and it's good for you.

Food made by hand is an act of defiance and runs contrary to everything in our modernity. Find it; eat it; it will go. It has been around for millennia. Now it is evanescent, like a season.

Our food style is no fuss - no jus or froth - hearty food like your mum might cook for you, and seasonal.

Nowadays, food needs to be healthy, local, sustainable and not filled with too much fat, salt or sugar. It should be slow-cooked and seasonal. That's my vision.

In an attempt to have access to everything year-round, produce has lost its magic.

I love how Jamie Oliver makes seasonal, local foods in a rustic way, without a lot of fuss.

I love food, all food, everything about food. I enjoy going to the market and having what's in front of me - what's fresh, seasonal - tell me what I'm cooking.

For me, summer hasn't really started until tomatoes reappear in local farmers' markets.

I have a love affair with tomatoes and corn. I remember them from my childhood. I only had them in the summer. They were extraordinary.

I'm a farmer's market girl, so if you go and get beautiful, fresh fruit, that's local, and it hasn't been frozen yet, it's pretty fantastic.

I'm in love with 'pure' flavors, things that are natural and delicious, minimally fussed with, that showcase the season.

Farmers' markets are one of my favourite sources for Christmas goodies.