Seasonal cooking, specifically in the months of March, April, and May, emphasizing ingredients sourced directly from local agricultural producers, constitutes a culinary approach that prioritizes freshness and seasonality. Examples include asparagus and pea risotto, strawberry and spinach salad with a poppy seed vinaigrette, and new potato and radish salad with herbs.
This practice offers numerous advantages, including supporting local economies, reducing the carbon footprint associated with long-distance food transportation, and maximizing the nutritional value of produce at its peak ripeness. Historically, utilizing seasonal, locally-sourced ingredients was a necessity. The current resurgence of this approach reflects a growing awareness of its environmental and economic benefits, as well as a desire for a more direct connection to food sources.