Earlier this week I wrote about eating in season, and I mean really eating whats in season, not whats available all year round in your supermarket. It makes sense to me to do so, you’re eating whats the freshest at that particular time of year…not what’s grown thousands of miles away and requires refrigeration or treatment to get to the stores shelves. It’s not everyone’s cup of tea I know, but I enjoy the approach of the long wait of a full year until the ingredient returns to the season. I’ll cook it when I can either grow it, forage it or legally hunt it. I work for many of meals, I don’t work to earn money to buy all my ingredients, just some….the…