If you read our blog you may have noticed that a good portion of the recipes we have posted recently have incorporated fall flavors. I used to think that using in season ingredients was specific to summer fruits and vegetables but its more than that, it’s really about taking full advantage of all the foods each season has to offer. I make an effort to plan at least one meal a week that is based in seasonal flavors; to me this time of year means all different types of squashes, root vegetables, apples, pears and cranberries. This week I have plans to take advantage of two different types of squash that are in season and on sale only during this time of year. We also have plans to make a pear crumble this week and of course the granola and oatmeal flavors we are currently eating have fall fruits in them.
I used to not make much of an effort to plan fall meals or take advantage of the foods best served in cold weather during the winter months; I would make chili in the summer if I felt like it or have bbq ribs and potato salad in January. The problem with this, well maybe problem is too strong a word; the issue with this is that it takes away from the experience that is meant to accompany these meals. Picnic food is meant to be eaten outside when it’s hot and thick stews are meant to warm you from the inside out. The other important factor is that in season food is always fresher and always tastes better, and of course it’s usually cheaper. If you don’t make an effort to plan your activities and your menus to optimize the current season it will pass you by before you know it.
Here is our menu for the week; there are a few dinners on here that are being transferred over from last week and a few new recipes we are trying out.
For more menu planning ideas and recipes stop by organizing junkie
Much Love, Aislinn and Emily