When you think of seasonal menues, what do you chanage?

Cafe Society
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This topic came up recently when I was at a restaurant with some friends as a bit of joke. The restaurant was trying to be seasonal but failed miserably. Ever since though, I find it hard to really articulate the concept of a seasonal menu and it’s been bothering me ever since.

For example, now that it’s getting colder, I’ve been looking forward to hearty soups and stews. And when it warms up I look forward to grilling.

But after that, it seems there are really only two seasons, not four.

I found last spring I got excited when the weather warmed suddenly and kept expecting fresh fruits and vegetables, but it was actually a bit of a tease. That year ended up being unusually unusually cold so everything was delayed until the end of June. As a result, I found there was less “fresh” stuff in the Spring than there was in late fall.

And I know with fall I tend to think of apples and squash. But now those are around so much of the year I find it hard to make a distinction.

So what do you think? What are the changes you associate with seasonal menus?

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Spring–fresh greens, snap peas, mint, lamb, a general lightening up of everything

Summer–stone fruits, soft squash, grilled meats, watermelon, eggplant, corn and maters, fresh herbs like basil and rosemary

Fall–hard squashes of all sorts, sweet potatoes, apples, cranberries, pork, soups and stews, lots of cinnamon and nutmeg and ginger in both sweet and savory applications

Winter–a lot like fall, but with more beans and taters and other things that can preserve well, pot roast

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mmmmmmmmm

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Well, you can find fresh strawberries, stone fruits and melons most of the year, too. But just because you can find them, doesn’t mean they’re going to be any good!

With fruits and veggies, I try to go more or less with what’s in season. In the fall, I start making fried apples or pear compote. Yeah, you can get pears and apples in July, but they’re expensive and not very good. With summer, I’m more likely to serve sliced strawberries with whipped cream for dessert.

Spring, I love because you can cook just about anything. Lots of stuff is coming into season, and it’s not so hot that I don’t want to heat up the kitchen by cooking, or so hot that no one feels much like eating.

Summer, I tend to think of the corn on the cob, melons and berries that are fresh, delicious and on sale. I also tend to think of things that are served cold, or can be grilled on the deck, or cooked in the Crock Pot so I don’t have to heat up the kitchen.

In the Fall, I tend to start thinking of heartier meals, and stuff that has to roast in the oven for some length of time; chicken, pork loin, pot roast. It’s a great time for potatoes, carrots, celery and onion, too.

Winter, comfort food! A big pot of ham and beans, beef stew, chicken and dumplings.

Year-round foods: beefaroni, very popular at our house; pizza, it’s never a bad time for pizza! ‘easy’ stuff like chicken wings (served with multiple sauces), or grilled cheese sandwiches with tomato soup.

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Not so much actual menues, but in the spring, on a warm sunny spring day, I like to cook a scallop and asparagus stir fry. Or - steam the asparagus, and make pan fried chicken (dredged in Bisquik and seasonings). Why? Because when I first lived on my own, it was in the spring, and these were the meals I cooked most often those first few weeks! They just scream ‘spring’. Funny how things stick in your mind…In the fall, yeah, there’s cider and donuts, but bosc pears and concord grape juice are more fall-like, to me. I associate that combination with happy times with a long-gone friend, when we used to sit on the deck and visit, and have pears and purple grapes.

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We have a couple of these types of things. The first time after warm weather hits that we put burgers or steak and corn on the cob on the grill, it’s officially summer. The first time after cold weather starts that I make Harvest Stew, it’s officially winter! :slight_smile:

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Fall and Winter are official “roasted roots” seasons. The wife made a roasted butternut squash pasta the other night that was heavenly.

Seasonal menus are reflected here by changing the way things are prepped and what is fresh at the farm stand. Like everybody else, Spring and Summer mean lighter, grilled foods while Fall and Winter mean roasted, heavier fare.

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A seasonal menu is one that changes to accommodate whatever vegetables and fruits are in season at any given time. It’s less expensive and the food quality is better if you can buy fresh food locally. There are restaurants in my area that change their menu monthly. I’m wondering how on earth this restaurant you are speaking of failed so miserably at a seasonal menu.

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Cold months - Dark, warm beer.
Warm months - Light, cold beer. With maybe a slice of lime.

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:smiley:
I feel the same way about my wine; cold months-deep, rich, full-bodied reds; maybe even some spiced wines in there! Mmmmm.
Warm months-light, crisp, refreshing whites and roses!

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Stupid question, but even though produce is available all year round (often tasteless, shipped a million miles produce) I, like most people here, tend to eat seasonally. It just makes sense. But what about those of you who don’t have really distinct seasons, or a mix of very hot and cold weather, in the United States or elsewhere? Do you change what you eat with the seasons?

I ask this as a Canadian watching the last leaves fall.

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Now that it’s fall, I’m loving the cinnamon and nutmeg flavors. Squash soup with some creme fraiche and fresh ground nutmeg on top. Yum. Apple pie. Vanilla ice cream with apples sauteed in cinnamon, vanilla, and a little butter. Coffee with some caramel and cinnamon… yum!