Seasonal Produce Quotes

I'm really trying to respond to the foods that are in the stores and just pulling the things that are the very best and cook what looks beautiful and is seasonal. That's the way to go. I love going to the grocery store and the market. None of it's drudgery for me. Washing dishes is the drudgery.

As a chef, I feel that it is my duty to make the most of what the earth gives us.

Spooning a seasonal fruit relish onto a plate of grilled king salmon is very much my style - flavorful, straightforward, and unfussy. I also like the way fresh, ripe fruit balances the richness of the salmon.

I adore summer entertaining. For a dinner party at the farm, I might prepare homemade fettuccine with porcini mushrooms, soft-shell crabs, spinach from the garden, and lemon tarts with fraises des bois for dessert.

The simpler the food, the harder it is to prepare it well. You want to truly taste what it is you're eating. So that goes back to the trend of fine ingredients. It's very Japanese: Preparing good ingredients very simply, without distractions from the flavor of the ingredient itself.

My cooking philosophy, what I try to do, is to make a cuisine where the produce and the product shines, compared to some current trends that are maybe more adding additional things, like molecular cuisine, with a lot of additives and chemicals, which are now showing that they could be bad for your health.

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.

Let it please thee to keep in order a moderate-sized farm, that so thy garners may be full of fruits in their season.

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

I'm always looking for new ways to create flavorful veggie dishes for my family.

I always take the time to eat well and eat locally because it's common sense.

You need to eat what's local. So that's what I'm trying to do - just be as close to nature as possible.

If I've gone to the market on Saturday, and I go another time on Tuesday, then I'm really prepared. I can cook a little piece of fish; I can wilt some greens with garlic; I can slice tomatoes and put a little olive oil on. It's effortless.

We rely on our purveyors to tell us what's available and what's good.

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.

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.

Give me juicy autumnal fruit, ripe and red from the orchard.

If I had to describe my diet in one word, it would be 'colorful.' I always think about adding color to the plate.

I just love this idea of using, especially in terms of food, using that common sense. If you follow that - it's hard to talk about it without sounding like some New Age idiot, which I think is a bit unfair - but, if you do follow that natural cycle, you will inevitably eat better, cheaper, and much, much, much, much healthier.

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

I like to keep almonds in my pantry. I also like to keep fruit on hand, just different types depending on the season. And string cheese - that's a really good one.

I think it's really important to try to eat seasonally as much as possible. It helps put people in touch with what's happening locally and with nature.

beautiful December grapes, blue as plums, every grape a little skinful of sweet, tasteless water

Every morning, I eat one fat-free yogurt with a sliced peach when peaches are in season, and one thin slice of whole-wheat bread. The same thing. I don't want to get fat. And I want to keep my fitness.

Vegetables to me are - I don't want to say the most exciting part of cooking, but certainly a very exciting part of cooking, because they continue to change. They come into season and they go through different phases.