With the arrival of spring, the desire for hearty winter dishes disappears along with winter coats and boots. We may be craving spring salads, but the local growing season will take a few months to catch up to our yearning for basil, corn and strawberries.
Whether you’re devoted to a 100-mile diet or thrilled to find tomatoes in supermarkets year-round, there are plenty of ways to start putting fresher, lighter meals on the table. A number of food-focused professionals offered up some of their favorite ingredients coming this spring and summer as well as some tips for lightening up our diets.
Local bounty
Mt. Lebanon resident David Eson founded Isidore Foods in 2006. Inspired by Community Supported Agriculture programs, or CSAs, Isidore Foods contracts with dozens of local farms (all within a 175-mile radius) to bring a consistent supply of local produce, meats, dairy and more to his subscribers.
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