A Time of the Season

Most of us have heard that "To everything there is a season, and a time to every purpose under heaven." Ecclesiastes 3

"Or was it the Byrds?"

I have also heard somewhere--from a source far less profound than the Bible or the lyrics to the Byrds song they inspired--that you can't really know someone until you've been with them through each season of a year. "Is it true?" I wondered.

Certainly we can't appreciate the full symphony of nature's seasons without seeing them all. "But do we have to love Fall in order to know that we love Spring?" I wondered some more.

In the culinary world, everything has its particular season; a time when each fruit, vegetable (and just about everything else) is at the height of its full flavor. Each has its time in the spotlight. All one has to do is take a bite of a peach in winter to know that it tastes infinitely better in the summer. Nature orchestrates the seasons, but we see the cyclical patters it demonstrates everywhere---even within ourselves.

Looking back on our lives in quite reflection, we often realize that the fruits of our labors also have their time of the season. Sometimes we go forward---
full throttle---while at others we halt...not sure of the way. Both are needed.

"...you cannot hasten the harvest."

So plant the seeds of your dreams, nourish them, be patient and watch for signs of growth. Not all will flourish...but some will. Then it will be full throttle once more...

Enjoy this time for blossoming.

Chef Silvia

What's In Season

Cooking is never easier than in the summer months when so much is at its peak of freshness. This month and in weeks to come, celebrate the ripeness of the season by enjoying a virtual symphony of its bounty. Fruits can be further sweetened with a sprinkling of sugar or served with a scoop of ice cream or dipped in warm melted chocolate, or simply bitten into--- they can't help being delicious. Vegetables can also be eaten raw, served with a dip, drizzled with or sautéed in a bit of olive oil, minced garlic and seasoned with salt and pepper. Whether savory or sweet, prepare them in simple ways. They don't need much--freshness never does. One of my personal favorites, is to combine whatever fruits, vegetables and herbs are in season and dice up my own symphony of flavors into a tasty, salsa--using whatever strikes my fancy. Then I serve this melody of cool freshness over a filet of roasted fish or grilled chicken, or even a big, meaty Portobello mushroom and you've got yourself a meal that's true to its season and bursting with flavor.

Personal Growth

Growth is as natural in us as it is in nature. Honor the process by accepting whatever season we find ourselves in and let that direct and guide us as to what to do next...even if what's next is to, "hurry up and wait."

The Lighter Side of Scones

I love a good scone. The problem is too many of them are dry, heavy, and almost tasteless. But they’re great for dunking into coffee or tea, which is why I still love them. Recently however, I tasted one of the best scones ever. It was light, flaky, lemony and not too sweet---dunk able, but needing no accompaniment. I think these will be filling my cookie jar for a while. This amazing recipe comes from a most gracious and charming Bed and Breakfast in West Chester Pennsylvania, Snug Hollow Farm (snughollowfarmbedandbreakfast.com)