Skip to footer

Planning a Seasonal Menu for Late Summer/Early Fall

Fresh kohlrabi on the wooden table closeup

It’s a wonderful time of year for seasonal menu offerings. Across the country, farms are bursting with fresh, local produce. It’s cheap - it’s readily available, and it belongs on your menu! Offering your customers fresh, seasonal and - when possible - local and organic produce - will ensure that your menu tastes great and is eco conscious and trendy also. When vegetables are super fresh, they don’t need much treatment or seasonal. Local corn is sweet and ripe just as it is and is great as a side or a soup or garnish for steak dishes.

Bell peppers, carrots, cauliflower, artichoke, and arugula are all also in season, so now is a great time to add a large entree salad to your dinner menu. Lots of local vegetables will provide beautiful texture and flavor, and by including different protein options, you can create something which is versatile for both meat eaters and vegetarians - and also gluten free - to appeal to virtually every dietary restriction.

Another oft overlooked vegetable which is fast gaining popularity is kohlrabi. Nutrient dense and with a juicy, appealing texture, kohlrabi makes a great slaw accompaniment to fresh fish for a light, healthy summer meal. Kohlrabi leaves are also excellent sautéed in olive oil or animal fat.

Last but not least - dessert! Don’t neglect fresh fruits when planning your produce purchases. Apricots, blackberries, blueberries, figs, lemons, limes, nectarines - all are currently ripe and ready to be baked into pies, put in parfaits, blended into fresh ice cream, or enjoyed with just a touch of fresh whipped cream.

2016-08-20 00:00:00
52 view(s)