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Happy-Gourmand

Don't turn quite so fast

The year I was born there was a hit song by The Byrds called Turn! Turn! Turn! that quoted Biblical verses about everything having a season.

I know I’m getting older and slower amidst a fast world, but can someone tell me why the season for everything can’t match the one we are currently living in?

It’s barely past Labour Day and I’ve seen three separate ads for pumpkin spice lattes. I’m still doing my morning walk, in shorts, with Ella, in an orchard that has peaches on the trees.

I reserve my right to experience pumpkin spice after the first frost, thank you very much.

Superstore put Halloween candy on display this week. It makes me wonder, is this the stock that didn’t sell last year, and they just need to make room in the back for the new arrivals coming soon?

I am not inspired by their display, but rather put off. Why should I store candy for almost two months? Maybe they are hoping I’ll eat it before Halloween and need to buy more. That’s just mean.

Costco has gone all out and jumped right ahead to Christmas already. Perhaps they think that I will have free time with fall routines and want to start wrapping my presents. Or maybe they just had too many pumpkin lattes and they are confused, thinking the Yule is around the corner.

Not at my house, it’s not. I am a fan of Christmas, and all holiday celebrations – but each in their own season.

I enjoy experiencing the weather we have throughout the year in Canada. Here in the Okanagan, we are fortunate to have beautiful springs, summers, falls and winters.

All of them are different, but all have something to offer. Mother Nature sometimes spends more time in one season than another, but they each have their time, just as the song said.

I believe in the essence of things, in their intrinsic magic and uniqueness. I love to celebrate the taste of fresh foods in their season. The flavours of all those seasons deserve to be relished in their proper environment, or if not, as a special treat while reminiscing.

Otherwise, life all runs together like a melting rainbow candy.

If you need to have a taste of this season, don’t turn quite so fast to reach for the latest bit of marketing.

Make a pear frangipani tart or a tomato salad. If you see peaches around as I do, then here’s a fun twist on a salad idea that will use some of those tomatoes as well: Peach and Arugula Salad.

Make those coffee shops serve those pumpkin spice lattes next month; tell them you want to stay in season and request an apple cider.

Breathe the frost-free air, and remember:

To every thing there is a season, and a time to every purpose under the heaven:
A time to be born, and a time to die; a time to plant, a time to reap that which is planted;
A time to kill, and a time to heal; a time to break down, and a time to build up;
A time to weep, and a time to laugh; a time to mourn, and a time to dance;
A time to cast away stones, and a time to gather stones together;
A time to embrace, and a time to refrain from embracing;
A time to get, and a time to lose; a time to keep, and a time to cast away;
A time to rend, and a time to sew; a time to keep silence, and a time to speak;
A time to love, and a time to hate; a time of war, and a time of peace.
— Ecclesiastes 3:1-8



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About the Author

Kristin Peturson-Laprise is a customer experience specialist by trade, which means she is someone passionate about people having a good time. 

Her company, Wow Service Mentor, helps businesses enhance their customer experience through hands-on training, service programs, and special event coordination.

Kristin enjoys her own experiences too, and that is what she writes about in this column. She and her husband Martin Laprise (also known as Chef Martin, of The Chef Instead) love to share their passion for food and entertaining.  

Kristin says:

"Wikipedia lists a gourmand as a person who takes great pleasure in food. I have taken the concept of gourmandise, or enjoying something to the fullest, in all parts of my life. I love to grow and cook food, and I loved wine enough to become a Sommelier. I call a meal a success when I can convey that 'sense of place' from where the food has come . . . the French call that terroir, but I just call it the full experience. It might mean tasting the flavours of my own garden, or transporting everyone at the table to a faraway place, reminiscent of travels or dreams we have had."

 

E-mail Kristin at:  [email protected]

Check out her website here:  www.wowservicementor.com

 



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The views expressed are strictly those of the author and not necessarily those of Castanet. Castanet does not warrant the contents.

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