On today’s episode of THE FOOD SEEN, we extend our concept of seasonal produce, by adding two seasons (consider summer divided into Early Summer, Midsummer & Late Summer). Chef Joshua McFadden of Ava Gene’s and Tusk in Portland, OR, delivers Six Seasons: A New Way with Vegetables, by way of east and west coast farming practices through the scene of Roman and Middle Eastern cuisines. At the core of better vegetable preparations, you must have indispensables like good olive oils & vinegar, and a well-stocked larder of dried pasta, cheese, canned tomatoes, pickles, preserved fish, olives and capers. It also helps to have an acumen for knowing what’s fresh when; in spring we celebrate artichokes, asparagus, English peas, fava beans, lettuces and radishes, but oh so quickly we’re past that and abundant of beets, carrots, fennel and turnips. Here’s how best to live in the season, without letting it pass you by.

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photo by Peden + Munk

 

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Excerpted from Six Seasons by Joshua McFadden (Artisan Books). Copyright © 2017. Photographs by Laura Dart and A.J. Meeker.