Winter
Citrus, leeks, hardy greens. Braises, preserved things, and a lot of soup.
Almanac · Week 45
Cook the month
you are in.
Kitchen Almanac is a seasonal calendar for cooks who shop the market instead of the recipe. What is coming in, what is on its way out, and the small kitchen rules that survive every trend.
The year at a glance
Four quarters of a working kitchen — what changes on the menu and why.
Spring
Peas, asparagus, young leaves. Lighter plates, more acid, faster cooking.
Summer
Tomatoes, corn, stone fruit. Grill, salt, and as little interference as possible.
Autumn
Squash, roots, mushrooms. Deeper sauces, slower ovens, heartier plates.
Kitchen rules worth keeping
- Buy what is good today.The menu is a proposal, not a promise. The market has the final vote.
- Season in layers.Salt early, acid late, and taste at every stage — not just at the pass.
- Keep one knife sharp.Dull blades cost more in waste and time than any ingredient on the invoice.
- Write it down.The dish that worked on Tuesday will not exist next week unless it is on paper.
Colophon
Set by hand in a serif that flatters long paragraphs. The almanac is written slowly, edited in the kitchen, and corrected by whoever cooked last.
Archive issues: Winter · Spring · Summer · Autumn.
Visit
The editors’ table sits near the back door, between the herb crates and the coffee. Notes, corrections and good market tips are always welcome.
Hours: Mon – Fri · 10:00 – 18:00 CT.