Most of us know that fruits and vegetables are more abundant in some seasons than others, but not everyone realizes the same is true for meat and eggs. As a farmer, I think a lot about these seasonal cycles because getting supply to match demand is one of my biggest challenges.
One of the best ways to even out the flow is to find customers who enjoy eating with the seasons—buying extra at some times and not demanding seasonal foods during hard-to-produce times. This often means preserving some for later use rather than eating an abundance of tomatoes or beef right now.
When it happens, this synergism between season, farmer and patron is a dance that honors the natural ebb and flow of production. Cyclical menus stimulate an awe and respect for local food connections. And such conscious planning is good for pocketbooks—of both farmer and patron.
Tremendous money and effort is expended maintaining production anti-seasonally, but meat is best in certain seasons, just as produce is. Forage-fattened beef is best in the fall. Once the frost has killed flies and sweetened the grass, cows are more comfortable than at any other time of the year. They naturally ramp up their forage intake in fall to get through the lean, hard winter.
On the other hand, spring is when chickens lay lots of eggs, some of which become baby chicks.
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J Harvey Showe
I never would of thought that meet and eggs as of seasons. Great information
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