Home Lawn and Garden River Valley and Ozark Spring 2015READ ONLINE
FlavorUpdated 12:00 a.m., Thu April 16, 2015
You hear a lot of talk from chefs, restaurant chains, food writers and food stores these days about the importance of cooking and serving fresh, seasonal ingredients. But walk through most supermarkets, and you might think that there’s only one perpetual season. Thanks to modern shipping and advanced agricultural techniques, you can find almost any vegetable or fruit you might want to cook and eat at any time of year. Of course, there’s... READ MORE
I’m interested to see how the number of lunchtime salads that guests in my restaurants order always increases as the weather warms up in spring. The reason partly comes from the fact that fresh salad leaves and other vegetables increase in abundance at farmers markets. Also, our appetites start to lean toward lighter, fresher-tasting dishes once winter’s cold has passed. And finally, so many people find this time of year ideal for eatin...