Just a quick afterthought on the Feng Shui of food, or a way to remember to eat seasonal, local food.
Mother Nature has definite palette preferences.
Spring is green: spinach, green onion, green garlic, artichoke, pea shoots, peas, fiddleheads, broccoli rabe and broccolini, dandelion greens, beet greens, bok choy, chard...
Summer is red: strawberries, tomatoes, raspberries, watermelon, hot peppers, new red potatoes, radishes, beets, cranberry beans, cabbage, cherry peppers, plums...
And yellow too: corn, summer squash, peaches and nectarines, bell peppers, lemons...
Autumn is white: onions, fennel bulbs, celeriac, leeks, cauliflower, daikon, pears, shell beans, garlic, turnips, cabbages, parsnips, salsify, horseradish, sunchokes, potatoes...
Winter is orange: carrots, squashes, beets, pumpkin, rutabaga, oranges, mandarins...
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