Eating seasonally is not the norm in our globalized culture of year-round, fully stocked supermarket produce shelves. At JJJ, our understanding and knowledge continue to evolve as we hone our skills and learn from our past mistakes. Below is an example of what eating seasonally has come to mean to us so far:
- Fresh and Now
- Peak Flavor
- Unsurpassed quality
- Organic and/or Chemical-free
- Changing menus continuously to reflect what our Farmers brought to JJJ today freshly harvested.
- Farmers who really appreciate that we work closely with them through the ups and downs.
- It just tastes better
- More nutritious
- Changing menus again to reflect what our Farmers lost due to storms, hail, heat waves etc.
- When the season is over, it’s gone. It really makes us look forward to the next season’s items.
- How would you like to cook the same thing every day, every week, for years?
- Preserve and freeze items at the peak of their season such as berries and tomatoes. The farmers have more than can be used during certain weeks and our pastry chef loves to use preserved fruits for his frozen custards and desserts for as long as possible.
- Heightened awareness of the weather and rainfall the different ways they affect the menu.
- Pastured, well-raised animals and sustainable seafood are always in season, but the preparation methods change week to week.
There is a certain amount of buildup and anticipation involved in eating seasonally that really helps you to think about your food and those that grow and prepare it. Here is a sample of what the chefs of JJJ eagerly watch the calendar for:
Watercress, Wild Mushrooms, Maple, Ramps, Spring Onions
Asparagus, Strawberries, Radishes
New Potatoes, Raspberries, Blackberries, Blueberries, Cauliflower, Rhubarb
Cherries, Fingerling and German Butterball Potatoes, Melons, Plums, Carrots, Broccoli, Summer Squash, Peaches, Plums, Broccoli, Cucumber, Eggplant
Sweet Corn, Nectarines, Honeydew, Cantaloupe, Watermelon, Spaghetti Squash
Brussels Sprouts, Leaks, Apples, Neck Pumpkins, Sweet Potatoes
Pumpkin, Parsnips, Turnips, Sun Chokes
We are also lucky to work with many local farmers using high tunnels, greenhouses, and hydroponics bringing a wonderful variety of greens and herbs to our menu year-round.