Seasonality

 Today is session 3 and I have a presentation today of Seasonality. I will also be the manager (M.O.D.) for today.

            Today started off with Chef Anderson lecturing the class over vinaigrettes. This is the start of Chapter 2 titled “Cold sauces and cold soups”. Sauces and soups are among the first true tests of a chef’s skill. For the garde manger, the ability to produce perfectly balanced vinaigrettes, subtly flavored and creamy mayonnaise sauces, and cold soups of all varieties is a skill that should be constantly honed throughout a career.

             That is food for thought, but today my presentation went really well. I informed the class about the importance of knowing your menu items so that come time to order you will know what is in season and where it is in season (part of the country and world). I showed a map that had all the states titled along with what is in season. This map is a great tool because it provides you with the ability to go month to month so that you can effectively have a menu in line with the availability of food items.

  Seasonality Chart - Vegetables

Click on the name of a vegetable to see which farms grow it and what varieties are sold at the market. Please remember that harvest season is never exact. We have done our best to give a general idea of when certain crops can be found in the market, but every year is different, and different varieties have different harvest times!

Dark green indicates that a product can be found at the market, and is being harvested.
Light green indicates that it can be found in the market but is not within its natural harvest season (possible through storage or hot house production).