What the heck is "new green cuisine"? Answer: Recipes that use delicious local, organic, natural, fresh, unprocessed foods raised sustainably and humanely with as little impact on the environment as possible. It's about giving people choices and the information to allow them to make those choices. It's NOT a preachy thing. It's about eating fresh, well-raised food that tastes superior precisely because the ingredients were grown with extra care and not flown halfway across the world.
Various chefs around the country are committed to using locally grown foods at the height of their season, when they taste best. Meals may incorporate vine-ripened heirloom tomatoes in summer, local apples and pumpkins in fall, sweet squashes and root veggies in winter, baby salad greens in spring. They may include heritage foods such as Olympia oysters - foods that are part of our local culture but in danger of becoming extinct.
There's a side benefit to eating local foods, too. "I wanted to help local farmers, to keep them on their farms," Nora Pouillon, chef of the nation's first certified organic restaurant, Restaurant Nora in Washington, D.C., told the Union of Concerned Scientists. (See her slide show).
To find out what's in season, ask at the farmer's market or produce section of your favorite store.
(Your local food co-op or natural foods market likely will offer wider selections.) Or print a chart!
Here are links to learn "what's in season" in 9 states:
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