I can’t believe that I’ve done 12 of these now. It’s definitely been a fun project to think about what sorts of foods are in season throughout the year. Also, I’ve found a ton of great sites through searching for recipes for each ingredient. I’m going to create some sort of archive for these things so people can easily refer to them if they want.

What to Eat in December

Clementines - If your stores are like my stores, they are now selling these small guys in huge crates. I always love buying them. They are a quick and healthy snack, but it’s always a race to eat them all before they go bad!

Ginger Infused Clementines with Cloves – A few minutes of cutting and cooking with very tasty results. (@ Lucullian Delights)
Spicy Carrot and Clementine Salad – I really like shredded carrot salads. Very under-rated in my opinion. (@ Fat Free Vegan Kitchen)
Clementine Cake – This will polish off some of those extra fruits. (@ Jenny Mac’s Lip Smack)
Caramelized Bay Scallops and Clementines – I’ve never thought to pair seafood with these guys, but it makes perfect sense. (@ Zen Can Cook)

Celery – Rarely the star of the show, celery is one of my favorite ingredients. I love to snack on it and it’s almost essential for a good stock.

Chicken and Dumplings – One of my favorite winter dishes. Gotta have celery for it!
Celery Soup – I’ve never had a celery soup before. I bet this would be good warm or cold. (@ One Perfect Bite)
Baby Celery and Mushroom Salad – I’m not sure that I’ve ever seen baby celery, but Greg recommends just using the tiny celery stalks on the inside of a normal bunch. (@ sippity sup)
Jalapeno Margaritas – The celery leaves here really work to cool down the spice I bet. (@ Food Network)

Squid – Normally found battered and fried in sports bars in the U.S., squid is one of my all time favorite seafoods. It’s very subtle and can be savory or even slightly sweet. It’s kind of finicky to cook, but once you get the hang of it, you’ll never go back. Also, because most Americans seem to be scared of the stuff, it’s incredibly cheap if you buy it in a store.

Calamari Salad – This might be kind of hard to make in the winter, but you might be able to figure out a way to approximate it. Maybe just leave out the tomatoes and add some roasted peanuts. The flavors are awesome.
Calamari Noodles – Nice technique on cooking calamari. (@ Dishing up Delights)
Seafood Risotto – Wonderful looking saffron risotto. Calamari is just a part of the seafood additions. (@ Culinary Adventures of a New Wife)
Grilled Calamari – Oh if only I had a grill I’d be making this over the weekend for sure. (@ Foodo del Mundo)

Lentils – When someone asks me for advice on how to start cooking, one of the first things I tell them is to make a pot of lentils. They are hard to mess up, really economical, and can be made a thousand different ways. Gotta love them.

Macheesmo Lentils – I’m constantly playing with this recipe, but this was a pretty solid version I cooked up a few months ago.
Spicy Lamb with Lentils – This recipe looks nothing like a disaster as the site name might lead you to think… (@ Culinary Disaster)
Potatoes and Lentils – A curried lentil dish from one of my go-to cookbooks. Great photos! (@ My First Kitchen)
Smoked Pork Belly with Lentils – A guest post from one of my fave bloggers on one of my fave sites. (@ Thursday Night Smackdown and No Recipes)

National Brownie Day (Dec. 8th) I think the realness of this holiday might be questionable, but I’ll take any excuse to make a brownie. You should too.

Chanukah (Dec. 12th) It’s the festival of lights people! Your guests probably wouldn’t complain if you made some celebration bread rather than the normal challah.

Festivus (Dec. 23rd) If you aren’t a Seinfeld watcher you may be unfamiliar with Festivus. But basically, it’s a holiday “for the rest of us.” Check out this clip for some good laughs. I once went to a Festivus party and almost won the marshmallow eating Feat of Strength. Turns out some people are very good at eating marshmallows…

Christmas (Dec. 25th) Honestly, I don’t usually make a huge deal out of Christmas. I see it more as a time to hang with the family than anything. So that’s what I’ll be doing on the 25th! Expect some snow covered photos from Wyoming!

Happy December everyone!

Photos by simpologist and photobunny.

I can’t believe it’s already November. This year has really flown by for me. I’m not sure what I’m going to start doing in January instead of food letters. I’ll have to come up with something else for 2010!

What to Eat in November:

Brussel Sprouts – Sprouts get such a bad rap. Cooked correctly, they are in my top five veggies. No question.

Sprouts with Red Wine Reduction - Crisp up the sprouts in the oven and then toss them in a reduced and flavorful sauce. This is one of my favorite recipes on Macheesmo that gets very little love.
Fresh Pasta with Brussel Sprouts – I’ve never shredded brussel sprouts like this, but seems awesome to me. And can’t go wrong with fresh pasta. (@ TFIMB)
Brussel Sprout Salad with Asian Pear and Bacon Vinaigrette – This is a really healthy salad actually and the vinaigrette is packed with flavor (@ Gastronomer’s Guide)
Brussel Sprouts Baaji – An Indian twist on the standard stir-fried brussel sprout dish. Love it. (@ The Well-Seasoned Cook)

Chestnuts - I admit that I’ve never actually cooked with chestnuts. That will change though this month. I guarantee a chestnut recipe sometime in November!

Chestnut-Stuffed Brussel Sprouts – Bonus! Two food letter ingredients in one. Can’t go wrong with this! (@ Lucullian Delights)
Brown Rice with Chestnuts – Great directions on cooking and storing chestnuts and a simple recipe to give them a shot. (@ Local Lemons)
Stir-Fried Shrimp with Chestnuts – I can’t wait to try this recipe. Looks quick and delicious. A great weekday November dish. (@ NY Times)
Apple Crumb Cakes with Chestnuts – Apples and chestnuts were made to be together. (@ Pittsburgh Needs Eated)

Turkey - Obviously November is the month of the turkey (if you live in the U.S.) due to Thanksgiving. But there’s a lot of other things you can do with a bird besides overcook it in an oven.

Grilled Turkey and Brie Sandwich – Another recipe with two of this month’s ingredients! Of course, the last two ingredients are almost always eaten together so that’s not too hard. (@ Closet Cooking)
Flatbread with Turkey and Greek Yogurt – I put Greek yogurt on all kinds of stuff. I use it instead of mayo and sour cream so I don’t see why it wouldn’t work great for this recipe! (@ Very Culinary Blog)
Turkey and Spinach-Herb Meatloaf - Sometimes I like to make meatloaf with something other than beef. It’s lighter and definitely healthier so this looks great. (@ Living Tastefully)
Smoked Turkey – Oh if I had a smoker! This would be amazing. Such a different take on the standard. (@ Culinary Sherpas)

Cranberries – Another staple food for November. I love cranberries. They can bring a lot of interesting flavor to a variety of dishes.

Peanut Butter Granola Bars – I made these a while ago and they use dried cranberries, not fresh, but still worth a look and are cranberry packed.
Cinnamon and Cranberry Bagels – I just made some cinnamon raisin bagels using this same recipe and they turned out amazing. (@ Life’s a Feast)
Making Cranberry Juice – This looks really simple actually and is probably better than store bought stuff (@ Kitchen Simplicity)
Cranberry Crumb Bars - More bars, but with fresh cranberries this time! (@ Good Life Eats)

Notable November Holidays – These are just a few holidays to mark on your calendars.

Veteran’s Day (Nov. 11) – This doesn’t have much to do with food, but it’s very important to honor our troops with this day. If you know a Veteran, maybe cook them dinner or something!

Homemade Bread Day (Nov. 17) – The perfect holiday for me! Try some no knead bread or maybe some olive bread.

Thanksgiving Day (Nov. 26) – The big day. It’s really all about food so I don’t really feel a need to link to anything. Roast a turkey, make some mashed potatoes, watch some football. Maybe my favorite holiday.

Day After Thanksgiving Day (Nov. 27) – Yes. The day after Thanksgiving is an official holiday. Ok. Maybe not official official. But official in my mind! Take all those leftovers and make a sandwich or just relive Thanksgiving all over again!

Have a great November everyone!

Photos by Sweetbeetandgreenbean and Muffet.

Fall is upon us and it’s finally starting to cool off to a livable temperature in DC. Fall is by far my favorite season of the year. What’s not to love? There’s apple picking, pumpkin carving, and Halloween!

What to eat in October

Watercress - Watercress is such a great ingredient. It can add a ton of flavor and color to any dish. Its peppery, tangy flavor is especially great in soups, salads, and sandwiches though.

It’s the lunchtime green!

Cantonese Watercress Soup – I’ve definitely never seen a recipe like this before, but it caught my eye not just because of the great photo, but also because it uses a lot of the green stuff! (@ Soy and Pepper)
Cucumber and Watercress Salad – I can taste this salad as I read it. It takes just a few minutes to toss together and I bet it is really refreshing. (@ Sidewalk Shoes)
Dill Biscuits with Smoked Salmon and Watercress – I love smoked salmon so much and I have a feeling that it would be especially great paired with some watercress on a homemade biscuit! (@ Closet Cooking)

Butternut Squash – A strangely-shaped vegetable, no doubt, but a very delicious one also.

Preparing the Butternut Squash – A great little video if you need some help on how to break down one of these guys. (@ Youtube)
Butternut Squash Soup with Cinnamon Croutons – This looks like a fantastic fall soup. I can see this being great on a cool fall night. (@ Pig Pig’s Corner)
Butternut Squash Fries, Three Ways – Like one way wouldn’t be enough! Sometimes potatoes get a little boring and these look like a great alternative. (@ Peanut Butter Boy)
Butternut Squash Risotto – This looks filling and delicious. I’m such a sucker for a good risotto. (@ Recipe Girl)

Pumpkin - Well, most people just sit these out and use them as decoration or make pumpkin pie out of the canned stuff (which is delicious). Here are some other uses though.

Cinnamon and Chili Pumpkin Seeds – It’s pretty common to make roasted pumpkin seeds as you are carving out your gourd. This is a good twist on the standard. (@ ZOE)
Pumpkin Curry – This has chicken in it also, but I figure you could leave it out if you wanted to go all veg. Looks fantastic though. (@ Life Loves the Curious)
Pumpkin and Prosciutto Lasagna – I love every single thing in this recipe. It is outstanding. (@ Cooking Books)

Walnuts - Walnuts aren’t something that I cook with very often, but every time I do have them I always say to myself, Wow. I should cook with more walnuts! So here are some ideas!

Candied Walnut Salad – You put walnuts in sugar and cook them and then they are even more delicious. The salad makes them healthy right?! (@ Our Best Bites)
Brussel Sprouts with Walnuts – Ok. There is also wonderful little gnocchi in this recipe. Everything looks just stunning. I want this tonight for dinner. (@ Seven Spoons)
Fruit Salad with Walnuts – This looks pretty straightforward. Simple and delicious! (@ Lucullian Delights)

October Holidays

Ray Kroc’s Birthday (Oct. 5th). Ray Kroc is the founder of McDonald’s if you didn’t know. So maybe have a hamburger today, but I recommend not having it at The Golden Arches. Sorry Ray man.

Columbus Day (Oct. 12th). Maybe you are lucky enough to not have to work on this Monday? That would be sweet.

Halloween (Oct. 31st). Quite possibly my favorite holiday. What’s not to love about Halloween? I have a black cat for goodness sake! I always like to make up a big batch of Intestines for Halloween.

That’s it for this food letter. Have a great October everyone!

Photos by Ulterior Epicure and Pieter Musterd

September is upon us and that means fall is right around the corner – probably my favorite of the seasons. It’s not quite cold, but not blazing hot and all the food is colorful and tasty.

What to Eat in September – If you have a hard time finding things to eat that are fresh and delicious this time of year, then I don’t really know what to tell you. Here are some things that will be especially delicious in the upcoming month though.

Apples – At least once a year, I try to go out apple picking to a local farm. It’s a great excuse to get out of the city for a day and I end up with pounds and pounds of perfect apples which I use in all kinds of recipes.

Breakfast Apples with French Toast Crust – A very inventive breakfast dish by Tyler Florence that I made a few months ago.
How to Make Apple Strudel – A great walk through on this classic. Looks awesome. (@ Chef In You)
Rack of Pork with Apples – This is my definition of a great fall roast. (@ Not Quite Nigella)

Kale - Kale is in my top five veggies of 2009 I think. I haven’t posted on it that much but it has basically become my replacement for spinach in stir-fries and quick easy meals.

Calamari and Kale with Sticky Rice – A simple dish that is healthy and flavorful.
Raw Kale Salad – This is kind of a crazy dish as kale is not normally good raw (at least I don’t think so.) This looks pretty amazing though. (@ Red Ramekin)
Baked Kale Chips – I’ve seen this recipe before, but never tried it. Basically, you end up with crispy strips of kale that are great for a snack. (@ Once Upon a Plate)

Figs – Ok. So even though these are in season, they may still be a bit hard for you to find. Figs go from perfect to BLAH really quickly so if you can find them and they are perfect, you have no excuse not to try them because they are so good.

Fig Tart – This was a kind of experimental recipe I made a few weeks ago that ended up being great.
Fig, Arugula, and Bacon Salad – This is my kind of salad. (@ Angela’s Food Love)
Fig and Brie Panini – I want this sandwich for lunch for the rest of the week. Thanks. (@ Closet Cooking)

You know what though, you could just eat figs without doing anything to them. They are so delicious.

Green Beans – Okay. So in stark contrast to figs, this is something that everyone should be able to find. All different kinds of beans (green beans, long beans, etc.) are in full sprout this time of year.

The Most Delicious Green Beans – While I can’t confirm that for sure, they do look pretty good! (@ My Baking Addiction)
Green Beans with Feta and Dill – This is maybe not the self-proclaimed most delicious, but I love dill and feta so it’s right up my alley. (@ Cooking on the Side)
Sichuan Dried Fried Green Beans - Looks spicy and awesome! (@ Appetite for China)

There are also a few holidays worth noting in September.

Labor Day (Sept. 7th) I think this is maybe the last official grill holiday. I’ve posted some pretty solid grill recipes this summer. I’d recommend some Sante Fe burgers definitely, but if you only need to make one grilled thing, make this roasted pepper salsa. One of the best I’ve ever made if I do say so myself.

Opening NFL Day (Sept. 10th) – Finally! Football season is upon us. That may not thrill all of you, but just imagine all of the wonderful food you get to eat even if you aren’t a football fan! Some items to consider:

Three kinds of wings
Two kinds of popcorn
One kind of nachos

Have a good September everyone!

Photos by Xerones and Ivan Makarov.

I can’t believe it’s already August. What the heck is happening to 2009? It feels like it’s evaporating.

I’m a few days late in posting my food letter for the month. I’ve been too focused on Macheesmo Boss Sauce! August is prime time for a lot of foods obviously and you would be doing yourself a huge injustice if you have access to a farmer’s market and you don’t take a stroll through it a few times this month.

What to Eat in August

Plums – I had some great pluots last week at the farmer’s market. Very juicy and perfectly ripe. Now’s the time to eat these guys and here are some things you can do with them.

Brown Sugar Plum Cakes – Brown sugar is maybe my favorite ingredient ever and pairing it with plums just kind of makes sense. (@ baking and books)
Summer Grill Mix Including Plums – An awesome summer medley on the grill with chicken, squash, and yes, plums. (@ cook think)
Roasted Plums with Tarragon Ice Cream – Ok. So these are amazing photos, but I would bet that it tastes darn good also. (@ Cannelle et Vanille)
Plums in Chocolate – So these are prunes, not plums. And yes I consider them entirely separate things. Still, this is an interesting use. (@ Real Epicurean)

Cucumbers – Cucumbers are in season for many months, but you should have no problem finding really fresh, crisp, and cheap cucumbers in August.

Cucumber Couscous Salad – I made this salad a while ago, but the cucumber really pops in it.
Spicy Asian Cucumber Salad – I like spicy things. I like cucumbers. I think I might just like this! (@ Please Pass the Pie)
Cucumber Hibiscus Cocktail – I really like cucumber in cocktails. It pairs wonderfully with gin which this recipe uses. (@ Garrett’s Table)
Tomato-Cucumber Gazpacho – These guys know tomatoes. They were recently in the Washington Post, but this combination of tomatoes and cucumbers looks awesome. (@ The Bitten Word)

Crabs – I already have at least one crab shack outing scheduled in August. If you are in a crab-accessible area, now’s the time!

Crap Dip Appetizer – Ok this is actually three appetizers I made. But the crab dip might be the best out of the three.
Cleaning Soft Shells – I haven’t used soft shell crabs ever, possibly because the cleaning seemed intimidating. While a bit graphic, this write up is awesome at explaining it! (@ Cook)
Blue Crab Boil – There isn’t much I can say about the crab feast other than that it is amazing. If you are ever get the chance to have a real crab shack experience, it’s pretty awesome. Or you could try it at home! (@ Mike’s Table)

Other August Business. Here’s a few other things you may want to mark down about August.

Peach Month. August is peach month apparently, which means that you should be making an awesome peach pie. Or maybe some simple grilled peaches. This should be a pretty easy month to celebrate.

Aug. 14 – National Creamsicle Day – Kind of random, but who doesn’t love a good creamsicle! Obviously, you could buy some or maybe make some!

Aug. 25 – My Half Birthday - Very important! Don’t forget it.

Happy August everyone. Try to stay cool!

Photos by Anushruti RK and JasonTromm.

Before I get to the food, I have to give a shout out to the Foodie Fights battle happening today. It’s a really close battle with some awesome dishes. Check it out and vote for your favorite at foodiefights.com!

It’s seriously summer now. There is no way around it. July is really the month of abundance and there are so many things that are ripe for the picking it almost isn’t worth trying to sum them up in a newsletter. I’ve picked some of my favorites though that maybe are a bit off the beaten path (not tomatoes!). Hopefully, it will give you some ideas for things to look out for in the markets.

What to Eat in July

Peaches – It’s possible that there is nothing I love more than a perfectly ripe peach. At the same time, I hate an unripe peach. Luckily, most the peaches these days are good and juicy.

Peach Pie - One of the best uses I can think of for this delicious fruit. The perfect application. (@ Pete Bakes)
Peach Passion Granola – Dried peaches round out an awesome homemade granola. (@ No Recipes)
Peaches and Cream Pancakes – I totally wish I would have thought of this. Looks awesome. (@ Butter & Sugar)
Peach Cookies – Peach cookies filled with Nutella? Sure why not. (@ Cafe Chocolada)

Fennel – I cook with fennel a lot, but it is really in its prime this time of year. The bulbs are full and flavorful and it pairs really nicely with lots of other summer flavors.

Fennel and Orange Salad – One of my favorite Macheesmo salads if I do say so myself.
Pork Tenderloin and Braised Fennel – A match made in heaven. Braising fennel sounds good to me. (@ Sophistimom)
Steamed Mussels and Fennel Escabeche – A recipe by Top Chef winner Stephanie Izard (@ Steamy Kitchen)
Salmon with Fennel and Olives – A delicious recipe and good looking photo. (@ Sugar Laws)

Mackerel – Holy Mackerel! Ok. I didn’t really know about mackerel being in season until I started researching for this post. Might be worth a trip to the fish hut though…

Seaweed Salad with Mackerel – Ok. So this post is more about the salad than the mackerel, but both look awesome. (@ WrightFood)
BBQ Mackerel – Perfect for a hot July BBQ day. (@ Girl Interrupted Eating)
Potato and Peppered Mackerel Salad – A very interesting take on potato salad! (@ Grubsup)

Artichokes – Ahh the prickly bulb of deliciousness. People are scared of artichokes I think and maybe with reason. They are kind of a pain to prepare. But if you can manage to get through the prep, they are worth it.

Grilled Artichokes – I’ve never tried these guys on the grill before, but they look delicious! (@ 5 second rule)
Veal and Artichoke Avgolemono – An interesting Greek dish with a solid explanation on cleaning these little guys. (@ Kalofagas)
One more tomorrow… I’m posting an awesome artichoke recipe tomorrow, so be sure to come back for it.

Fourth of July - The real holiday this month is happening this weekend! There are a bunch of things you could make for the fantastic fourth. Some good burgers might work or maybe some Texas Caviar? Also, Bon Appetit had an excellent round up of solid Fourth of July dishes.

So that’s it for this food letter. I hope you all have had a good first half of 2009 – I know I have. Enjoy the summer!

Photos by Barbara Rich and me.

It is almost officially Summer but it seems like it has been Summer for the last month. I can’t really imagine that it is going to get hotter, but I know that it will. Hotter and more uncomfortable.

Obviously, this is the season of grilling, but there are some other foods that will be especially delicious starting in June.

Watermelon – There is nothing like biting in a crisp, cool slice of watermelon on a hot day. But beyond slicing and eating, there are some great recipes that use this melon of water.

As an aside, be sure to check out foodie fights tomorrow. One of the ingredients for the battle is melon.

Watermelon Gin Fizz – Watermelon and gin work surprisingly well together. You could make this stuff by the pitcher also. (@ Spatulas, Corkscrews, & Suitcases)
Simple & Savory Watermelon Salad – This looks like a really easy salad to prepare. Would also be awesome to pass around at a party. (@ Eating Out Loud)
Prosciutto Wrapped Watermelon - Salty and sweet. Can’t go wrong with that combination ever. (@ Bleeding Espresso)
Pickled Watermelon Rind – I’ve never heard of this until I started doing some research for this post, but it sounds like an interesting idea. (@ Yum Blog)

Tomatoes - I noticed last weekend that the farmer’s market had the first really ripe tomatoes of the season. I can eat a good tomato like an apple, sometimes with just a bit of salt.

Cold Tomato with Veggie Soup – Kind of like a gazpacho but a bit more substantial. A good looking dish. (@ Lucullian)
Cherry Tomato Bites – Good finger food, but seriously good photos. (@ Zoe Blog)
Avocado Gazpacho – An interesting twist on a standard. (@ NY Times)
Roasted Tomato Salsa – I love a good salsa and this one looks pretty darn good. (@ The Wicked Noodle)

Blueberries - Plump and juicy. Anytime you want to liven up a baking dish or pancake, it’s always a possibility to throw in some blueberries.

Kiwi Blueberry Smoothie – While I was in Europe I began to really appreciate the smoothie. There were street vendors selling a bunch of different kinds and I could’ve easily had one a day for the rest of my life. (@ Feed Me Delicious)
Mango Blueberry Kanten – This is one of the more interesting dishes I’ve seen in awhile. Looks very striking. (@ Artsy Foodie)
Biscotti with Blueberries – I’ve actually never made biscotti, but I think I might give it a go in the very near future. (@ Tender Crumb)
Blueberry Coffee Cake – Baking with blueberries is awesome. Muffins, cookies, and this. Everything is better with blueberries. (@Food Gal)

Summer Squash – Squash is pretty under-appreciated in my opinion. I think that it is very versatile and delicious.

Grilled Yellow Squash – About the simplest way to cook up a squash, but so good. (@ Vintage Victuals)
Squash Gratin – A beautiful and interesting use of squash. Might take some time, but I bet it’s worth it. (@ The Kitchen Sink)
Pasta with Squash, Two Ways – Turns out squash is an awesome way to change up a pasta dish. (@ Vegan Yum Yum)

Flag Day (June 14th) - Turns out there are not a lot of holidays in June, at least in America. I can’t really think of what to make on flag day, but just thought I would remind everyone that it is happening.

Father’s Day (June 21st) - Fire up the grill and cook your old man a steak or something. Can’t get much easier than that. Dad’s are pretty easy to please, I think.

That’s it for this food letter. Hope everyone has a good June!

Photos by foreversouls and Martin LaBar.

As I’ve said a few times over the last week, we are in full effect summer here in DC. It’s muggy, hot, and pretty swamp-like. Occasionally, it will cool down a bit, but there’s no doubt that the heat is on. The good news is that there is a ton of wonderful fruits and veggies that are ready to be munched.

As I wrote last week, I was considering joining a CSA this year but I think I may pass. I researched a bunch of different options but all of the CSAs that had drop-offs in the DC area were sold out already (my fault!) and I don’t have the time to make the trip out to VA every week to pick up food. That’s okay though, I’ll stick to my farmer’s market schedule and try to get on the boat earlier next year.

What to Eat in May There is no shortage of things to eat in May. That said, as my Dad informed me yesterday May is still borderline Winter in some states like Wyoming. Below are a few things that I’ll be looking for this month at the Farmer’s markets and some good recipes to use them in.

Asparagus – I’m pretty certain that asparagus is my favorite veggie that exists. Definitely top 3. Which is funny because I don’t think I’ve made anything with asparagus here. In any event, here are some good recipes.

Roasted Asparagus with Manchego – Roasting asparagus is probably my favorite way to prepare it. I like it when it is a bit charred and crunchy but tender and flavorful on the inside. (@ The Perfect Pantry)
Asparagus Soup with Cream – If I had to pick one vegetable that was my favorite soup base, it would probably be a tie between asparagus and broccoli. Luckily I don’t have to pick. (@ Apple Pie, Patis & Pate)
Rosemary and Parm crusted Asparagus – This is a pretty inventive way to serve asparagus. Awesome finger food. (@ Eat make read)
Shaved Asparagus Salad – I’ve had a salad similar to this before and it is pretty amazing. (@ hungry cravings)

Cherries – Cherries are one of those things that I rarely buy for some reason, but anytime they are around, I devour them. Cherries are one of the first fruits to ripen in Summer, but really these are borderline June. Some markets will have fresh ones in May though. Also a lot of recipes call for the dried variety which you can get anytime obviously.

Crepes with Cherries – Cherries make a perfect filling for crepes. (@ Eat Real)
Cherry Clafouti - I don’t think I’ve ever had this dessert, but it looks like the perfect way to show off the cherry. Good explanation on making it also. (@ This Engineer can Bake)
Cherry Scones - These use dried cherries, but cherry scones are my fave so I had to include them. (@ Sophistimom)
Chocolate Chunk Cherry Cake - Get out of town this looks good. Chocolate and cherry were made for each other. (@ Sassafras Cafe)

Beets - Beets are one of my least favorite veggies. I think this is because I always think of the canned red beets that stain everything. I’m starting to learn that beets can be good though if made correctly.

Golden Beet Salad - It’s not red at all! These golden beets don’t make me want to gag right away. Love this salad. (@ The Bitten Word)
Roasted Beets with Orange Vinaigrette - Notice how I’m staying away from the red variety? (@ Craving Greens)
Roasted Beetroot with Feta - Okay. These are red. But I would eat them. (@ Souvlaki for the Soul)

Flowers - April showers, May flowers right? Hopefully you live in an area that has some awesome flowers blooming this month.

Tips on growing your own wild flowers – If I had any outside space, I would want a few flowers growing. (@ eHow)
Leblon Iced Tea – Iced tea with edible flowers! Looks awesome for a Spring day on the porch. (@ Bloomacious)
Sugar Flowers – I have no idea how to make these. I like to look at them, but would feel bad eating them. (@ My Sweet and Saucy)

Cinco de Mayo – Tuesday is Cinco de Mayo – one of my favorite days. It happens to be my nephew’s birthday, but also it means margaritas and Mexican food. If you’re looking for something to make, try these beautiful nachos or these chorizo and yam tacos.

Mother’s Day (May 10th)- Don’t forget about Momma’s Day next Sunday! Unfortunately, I won’t be able to spend it with my Mom, but if I could, I would make her some delicious French Toast.

Waiters and Waitresses Day - If you’ve ever worked in a restaurant, you’ll agree that waiters and waitresses should get more than a day dedicated to them. If you happen to be out at a restaurant on this day, throw your server a few extra bucks. They work hard.

Enjoy May everyone!

Photos by itsjustanalias and Dr. Hemmert.

It seems like Winter might finally be over, at least in DC. There have been a few days lately where I haven’t needed a jacket to leave the house and that is always a good sign. Some areas like my home state of Wyoming still have lots of snow on the ground, but their winter lasts like 10 months so they have their own schedule.

What does that mean for food? It means good things. Farmer’s markets are going to open soon and bring in tons of fresh produce. The grills will be unpacked. The picnic blankets and baskets will be put to use. I’m really excited for Spring this year.

What to Eat in April

Strawberries. As a kid I remember my parents having a strawberry patch around the corner of our house and I used to pick all the strawberries I could eat in Spring. There is maybe nothing better than a fresh, plump pint of strawberries.

Strawberry Scones. A delicious classic using fresh strawberries. (@ Confessions of a Tart)
Strawberry Sorbet. Some lovely photos of strawberry picking and also a delicious strawberry sorbet recipe. (@ Cannelle et Vanille)
Strawberry Banana Muffins. Again a baked breakfast treat that looks really tasty and uses fresh strawberries. (@ Joy of Baking)
Arugula Salad with Strawberries and Pecans. A very simple Spring salad. (@ Ezra Pound Cake)

Spring Lamb. If you can find Spring lamb it is really perfect for Easter or some other special occasion. The cuts are smaller and much more tender as the lambs are milk fed. You could adapt any normal lamb recipe for Spring lamb. I wouldn’t use Spring lamb for any stew though, it is too tender.

Rack of Lamb with Mustard Crust. A really nice recipe for rack of lamb. I don’t make a lot of lamb but this caught my eye. (@ Cookbook Catchall)
Seared Lamb Chops. For me, this is an ideal way to cook Spring lamb. Just a basic sear with a good sauce is all you need. (@ Garrett’s Table)
Lamb Chops with Curried Pears. A great post and recipe from one of my favorite food blogs. (@ Steamy Kitchen)

Morel Mushrooms. Sometimes these mushrooms can be hard to find. Your best bet might be to hunt them, but only do that if you have an experienced hunter to guide you. I would hate for you to die. Also, sometimes you can find a friendly farmer’s market stand that has some. They are delicious.

Morels are best just lightly sauteed in a bit of butter, but if you want to try a recipe, you could put them in a risotto. Here is a good description on preparation and cooking from Iron Stef.

Sorrel, rocket, spinach, and other Spring greens. These light greens are always a treat. The sorrel leaves or spinach would be great in a springtime soup. Something light like the stracciatella I made a week ago.

Rocket Pesto. Very cool recipe with a white bean soup. (@ Home Gourmets)
Spring Frittata. A good looking frittata with tons of Spring greens. (@ Bella Eats)

Easter. Easter in on April 12th this year. I used to live in a large group house and we would have an Easter feast every year. The main organizer of said feast went and moved to Bulgaria so I’m not sure if it is happening this year. In any event, if you are dyeing eggs, buy them this week! Fresh eggs don’t take the color as well and are harder to peel.

Dyeing Easter Eggs (old school way. No kit needed.) A good write up on dyeing eggs without any of those fancy schmancy kits. (@ Feeding my Enthusiasms)
Fun Easter Facts. Actually interesting things about the upcoming holiday. (@ Yum Sugar)

Opening Day. If you are a baseball fan (or a beer fan), then April is a good month for you because that is when the baseball season starts. I always attend opening day for the Nationals with a group of friends and it is usually a grand time even though the Nats tend to go downhill after the first game. Oh well. I don’t really go to watch the game anyway.

Want a recipe? Grill something. Anything. Baseball is about grilling and beer. That is why the sport exists.

Earth Day. In a complete 180, the day celebrating conserving and recycling is also in April. April 22nd to be exact. Find something you can do to help out or just be mindful of the day. Maybe buy a few recyclable grocery bags or make sure you have a recycling process in place for you home. Turn off the lights in your house. Ride your bike or walk somewhere when you would normally drive. Every little bit helps.

I hope you all like these monthly posts. Be sure not to miss future food letters by getting free Macheesmo updates by email or by RSS.

Photos by Anushruti RK and flutterby.

The first two months of 2009 are done and it seems like the entire year is really flying by. Days are getting longer and and warmer finally unless you are from my home state of Wyoming. If that is the case there is no difference between March, January, and May. They are all freezing cold.

But for a lot of areas, frost is starting to melt and lots of spring vegetables are at their best.

What to Eat in March

Oysters. Oysters are, hands down, my favorite mollusks. There is just something about them that I find very delicious. Good oysters taste like the sea and I guess I love the taste of the sea. I generally like mine raw, but I did have some that were grilled last summer and equally awesome.

How to Shuck Oysters – Essential skill if you are going to be getting fresh ones. This is a fair video that shows how to do it. If you don’t have a shucking knife, you can use a flat head screwdriver also.
Fried Oyster Quesadilla – Original use of the fried oyster. (@ Eating Club Vancouver)
Fire-Pit Roasted Oysters – If you don’t want to shuck, you can just throw them all on a hot flame. They will open when they are done. (@ Kitchen Confit)

Scallions. Also known as spring onions. These are basically onions picked before they are fully developed which gives them an entirely different, more mild, flavor. I’m sure you have used them before, but if you are buying your produce locally, now is the time that these guys will start to look really good.

Chinese Scallion Pancakes – Probably one of my favorite applications of the scallion. This recipe is a good one from a trusted source. (@ use real butter)
Arugula, Spring Onions, and Blood Orange Salad – Blood oranges are also in season in March so this is a good March salad for sure. (@ Vicarious Foodie)
Steak with Grilled green onions – Grilling these little guys gives them a whole new flavor. Much sweeter. Gotta try it if you have a grill. (@ Coconut Lime)

Rhubarb. Rhubarb is a vegetable but is normally prepared as a fruit. It is pretty standard in deserts because it has a pretty sweet flavor. I’ve cooked with it only a few times, but hope to make something this month using it.

Strawberry and Rhubarb Tart – Strawberry and rhubarb were made for each other. This is a cute little recipe for some finger food deserts. (@ Sea salt with food)
Cherry Rhubarb Cobbler – Again the sweetness is accented. A good cobbler also happens to be one of my favorite deserts. (@ Scrumptious Photography)
Rhubarb Sponge Cake with Almonds – This was a new one for me. I’ve never thought to pair rhubarb and almonds before, but it makes sense I guess and looks tasty. (@ Nami-Nami)

Parsley. Parsley is one of the first herbs to really start to grow in the Spring. I doubt you would notice a huge difference in the parsley you buy at the store, but you might be able to start finding parsley at farmer’s markets where you were not able to a month ago.

Parsley is rarely a base ingredient. It is notorious as a garnish. I used to work at a restaurant that sprinkled it on every dish that went out of the kitchen, which was maybe excessive.

Green Goddess Dressing - This is a dipping sauce I made for my artichoke fritters. It had a very strong parsley flavor.
Cream of Fennel Soup with Parsley Oil – This soup looks awesome and I love the homemade parsley oil. (@ Eating Club Vancouver)
Parsley Four Different Ways – Lots of parsley in this bad boy. (@ Food Rockz)

Pi(e) Day. March 14th is Pi day. It is pretty dorky that I openly celebrate this day, but whatever. I encourage you all to make awesome pies. And guess what, for those pies, the ratio between the diameter and the circumference will be, of course, 3.14.

National Noodle Month. March is for some reason, national noodle month. So feel free to eat as much of the carb-packed stuff as you want. It might be that I try my hand at homemade pasta some time this month. That’s something I’ve never done. No time like national noodle month to give it a shot.

Daylight Savings. On March 8th, at 2AM move your clock up to 3AM. It’s always tough to lose that our of sleep, but it is nice not having to walk home in the dark after work. I don’t think there is any food related things I can think of related to Daylight Savings, but as a service to my readers I thought I would mention it.

Be sure not to miss future food letters by getting free Macheesmo updates by email or by RSS.

Photos by avlxyz and lesleyraez.