A pretty productive morning all in all. Completed my basic morning housekeeping routine from top to bottom. The weather has been cool enough here for the past few days that I've been able to leave my bedroom window open 24/7. What a relief to feel that fresh air circulating around my apartment again...
I had to make a last minute change in my breakfast menu as yesterday's meal was a semi-disaster. When I did my marketing last weekend, I was surprised to find that there wasn't a single grapefruit in stock at the supermarket. So I tried something very 1940s - they were fascinated by the idea that anything could be canned --- canned grapefruit sections. Ack! They were awful - rubbery, fibrous, and the flavor was all off. I'd been planning to finish the can for this morning's breakfast, but couldn't bear the thought of this sad excuse for grapefruit a second day in a row. From this day forth, it's fresh grapefruit - or I'll settle for juice.
We're so spoiled in this modern age. I haven't a clue where they ship fresh grapefruit from at this time of the year. I'm just so used to seeing it there every time I shop. One thing I'm just beginning to become more aware of these days is where my produce is coming from. The melons in my market this time of year are being grown right here in the Southwest, so they're super fresh. The berries are from California, but only the raspberries are truly tasty these days. The strawberries and blueberries are past their prime. The oranges are coming all the way from Australia. Still not quite sure about the grapefruit.
My vintage breakfast menus do a nice job of shifting with the seasons. Summer's berries and peaches are giving way to winter's dried prunes and apricots. I do think these menus from the past could be improved by shifting a bit with the produce that's local to your region. Let's face it: fresh, local produce is always tastiest and least expensive. But it does require a kind of flexibility that our modern appetites have gotten a little lazy about. Just like anyone else, I get used to being able to enjoy the same meals, the same treats year-round. So I'm feeling a push here to make some improvements along this line. To get to know better the kinds of produce being grown in this part of the world where I make my home. What's fresh and local during the various seasons and how can I incorporate that in my diet - if only for a few months while it's at its best?
This kind of awareness would probably have come quite naturally to a '40s housewife who made her home outside the city. If she lived in an area where orchards were loaded with apples and pears during the fall, then apples and pears would find their way into many of the meals she served her family that season. There are plenty of ways seasonal fruits can be preserved to be enjoyed during another time of the year, but that invariably requires some additional time and labor. Being able to shift your tastes with the season seems like a skill that's good for the wallet and good for the earth.
