n. eating a particular ingredient in copious amounts in peak local season.
We first heard this word from Nina Planck who says she is indebted to Brian Halweil of the Edible Communities magazine, Edible East End, for this wonderful word. September is the time when local, seasonal eating is easiest for people in my part of the world (the northeast of the United States.) Right now is a great time to prepare a scorpacciata of heirloom tomatoes, beans, corn, zucchini and other squashes.
Don't forget in-season stone fruits, as well as raspberries, blueberries and blackberries. How about a scorpacciata pie?
(Re-edited from post originally published August 16, 2006)
Sara Kate is the founding editor of The Kitchn. She co-founded the site in 2005 and has since written three cookbooks. The third, written with co-author Faith Durand, is The Kitchn Cookbook. It will be published in Fall 2014 by Clarkson Potter.
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