While I applaud and mostly adhere to seasonal cooking, I believe there are several transitional ingredients that while they may only grow in a particular season, the attributes they bring to a dish are not inherently locked into that season. Corn for example is best served in the summer but is it really. Does it not depend on what exactly you are doing with it, I probably will not argue for a grilled corn on the cob in January on the East coast of the United States but if we eat Polenta why can it not include corn kernels or juice saved from the summer. Why can't we just juice the bloody corn and freeze it for multiple preparations.
The reason is the "myopic seasonality local organic police" won't see the forest for the trees and blindly assault your competence or commitment to what you do. Others on the "fresh" bandwagon will complain that you are using frozen ingredients which amounts to silly generic logic, after all freezing is dependent on what exactly you are freezing and how you are storing it.
Why can't I use the Lovage or Summer Savory I grew this summer from November through March if I store it properly. I could do the same with corn juice or other things that will not lose the qualities they add to the final product. The process with the green herbs is to rapid blanch, puree, tamis, freeze in shape, double cryovac. The process with corn juice among other things will no doubt be similar.
Freeze in shape for efficient storage.
The most important part of thinking is thinking ahead.







































Recent Comments