Celebrating the seasons in your recipe rolodex

Try as I might, I have not yet mastered the art of food preserving to the point that I can eat much of my garden-fresh or local produce all winter long. But I’m ok with that, because it gives me all the more reason to celebrate when certain types of produce come into season.
For example, asparagus-season comes in late spring/early summer and it’s the only time I’ll make some asparagus soup – one of my favorites (I haven’t landed on my favorite version of asparagus soup yet, but I usually make some sort of variation of these Epicurious and Food Network recipes).

Proof of my moussaka leftovers!

When eggplants start rolling in I love baking batches of moussaka, which is a sort of Greek casserole starring eggplant, ground meat, and a bechamel sauce. I don’t know what a traditional moussaka recipe looks like, but I found I enjoy this one from All Recipes. (In fact, I’m actually eating leftover moussaka for lunch as I write this blog post).

 

And now is the time of year that a barrage of plums are ready for eating – which signals it’s time for plum cake (in addition to many batches of plum butter, plum jam, and an experiment for this year – Asian plum sauce). If you don’t have plum trees in your yard, look for gleaning opportunities around Missoula so you can get your hands on some. Local plums are also available at the farmers’ market and in some grocery stores.

Apparently the recipe I use is a famous plum cake recipe, but I only found it last year on the Smitten Kitchen blog when I was for new ideas for my backyard plums. Maybe you already know this recipe, but I’m sure glad I found it because the cake is quite delicious. Lots of butter, sugar, egg, and, of course, plums. I also like to swirl the batter with plum butter that I always have left over from last year’s canning escapades.

mmmmm plum cake

Season-celebrating recipes are a newer thing for me, so asparagus soup, moussaka, plum cake, and pumpkin pie are the only recipes in my repertoire so far. Please share some of your favorite seasonal recipes in the comments below!

And for more advice than I can give on preserving your garden’s bounty, be sure to check out these recent blog posts: