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As a child, I remember noticing that milk would taste different sometimes. My father explained that this was because the cows had been put out to pasture. I ca

As a child, I remember noticing that milk would taste different sometimes. My father explained that this was because the cows had been put out to pasture. I can't explain the difference, but it was quite noticeable. This was local milk from a few km away. It came in glass bottles, brought to our house by a milkman. I can still remember listening for his steps on the front porch, when I got old enough to be able to run to the door to get the milk. This was the '60s and '70s, not the '20s and '30s, but it still seemed like another world, compared to today. Most food was local and full of taste, having been on a farm just hours before it appeared in the store. People knew what was in season, and took delight in what was available.

brimble 5y ago
> This was the '60s and '70s, not the '20s and '30s, but it still seemed like another world, compared to today. Most food was local and full of taste, having been on a farm just hours before it appeared in the store. People knew what was in season, and took delight in what was available. I grew up in the 80s and 90s and remember there still being a lot of seasonal variation in produce availability in supermarkets, up to at least the mid nineties. Now there's hardly any. Fresh cranberries have limited availability. Gourds of various kinds are a little bit seasonal. That's about it. But I've also noticed produce is cheaper and the resulting food is better (probably the produce tends to be fresher) if you go with the seasonal flow. Helpfully, most cuisines are built around seasonality, so it's unusual to find a traditional dish from most cuisines that will call for, say, Summer and Winter produce in the same dish.
deleted 5y ago
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bearbearbear 5y ago