One of the things that I like about using Twitter is the variety of ways that people tweet. I love it when someone posts a series of tweets that rant on about a particular topic. I like these because I get the impression that the person tweeting has reached some sort of breaking point and is fed up, so the type out a string of 140-character bursts of frustration as if to scream, “I just can’t take it any more!”
That may or may not be the case for my friend Brett today, but I loved his burst of posts this afternoon. I hope you enjoy them too.
Here’s @emptysandwich:
Local summer produce is always available if you make the effort to preserve in season.
Why do people keep arguing you can’t eat local or regional in the winter?
We add value to foods by preserving them in season when they’re less expensive. They return the investment off season.
When you are willing to invest in your food, your willing to adjust your diet to fit preserved and fresh foods from your region.
We eat greens like lettuce and chard late fall through mid spring. Summers to hot to grow them. So we adapt.
Who wants to eat a fresh tomato from the store in February? It doesn’t taste like a tomato, so use something else that adds flavor
It’s not winter produce that’s boring, it’s the cook. Start exploring.
365 days a year the store has the same produce. Learn to wait for the excitement of seasonal.
I’ve learned more about food prep in the last year from people who care, than I ever learned from boxes at the store
There are so many cooks and chefs available to you on Twitter. If you need help or inspiration, just ask, they’re social.
Thanks, Brett. You made my day.
Field and Table 