What’s in season
I’m off to the Aussie goldfields in a few weeks for a writers’ retreat. I have some special guest posts lined up for then and of course I’ll be bringing just as much food history back with me as my brain can handle. As well as all this, I was wondering if any of you would like to go to your local markets or greengrocers (or whatever your local equivalent is) this week or the next. If you send me descriptions of what fruit and vegetables and other edibles you find, then I’ll post the descriptions in January - something for everyone to look forward to!
It’s really simple. Whererver you are in the world this fortnight, you go to the shops. You note the new season peaches or the preponderance of turkeys or the strange imports of emu from Australia. Make us hungry: tell us about the everyday food and the food that catches your eye. In January we’ll find out what everyone else has been seeing in the shops and we’ll shrink the world just a little bit.
I know some of you aren’t native English speakers. Send your lists anyway. If you’re worried about your grammar, let me know and I’ll silently correct it. If you don’t know the words in Australian English, then use the names you know.
I know it’s a busy time of year now and a quiet time then, but any emails I get (use the “contact me” link in the column on the right, under the “About Food History” description) we will all enjoy. And if you find any really, really interesting ingredients, you might spark a special post about its history. It’s been a while since I’ve written a post about a specific ingredient, so let’s see what happens.
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