FOCUS ON FOOD

Eating seasonally makes for an interesting lifestyle. The practice of only buying and eating foods that are grown locally and harvested at peak flavor is a worthy undertaking but also a commitment I’m not ready to make just yet. I can easily enjoy locally harvested foods all summer long, especially in North Carolina, where we grow an abundance of exciting warm weather crops — but I don’t foresee myself mastering the art of exclusively eating root vegetables and canned goods for months on end during the winter.

I do have some principles, though. These past few months at the grocery store, I had to use all my power of persuasion to talk my 6-year-old out of bagging strawberries that were grown thousands of miles away and, frankly, a bit pale and sorry looking. So, that’s a “no” to buying imported berries, as well as “winter tomatoes,” the epitome of blandness. On the other hand, I have a hard time turning down avocados from south of the border, or especially plump and juicy-looking citrus from across the country, if the opportunity presents itself.

In the case of the strawberry, which is native to Northern America, it makes a lot of sense to wait for the local harvest. Not only will the berries look better, they’ll be their most nutritious and aromatic. But here again, I fall off the wagon by stretching the term “locally grown.” As soon as the first strawberries harvested anywhere in the Southeast hit the shelves, all bets are off.

So, come March — the month I typically start noticing Florida-grown strawberries in the markets — we’re in the strawberry business, just a few weeks before our (truly local) Sandhills strawberries are ready to be picked. To bridge the gap between the cold season and the tender beginnings of spring, I like to prepare a strawberry fruit salad and mix in wintry grapefruit. Make it into a meal and serve this fruit salad with waffles. A grain- and gluten-free almond and oat waffle is the ideal accompaniment to this fruity affair — and not just for breakfast.