back Consider halibut cheeks, asparagus and artichokes in the spring. Local prawns, zucchini, fresh basil and eggplant in the summer. This is the time of year to cook lightly and simply, have barbecues and a multitude of salads. Corn, potatoes and apples in the fall. This is another transitional season, when you can begin to cook with a bolder stroke. Cabbage, oysters and beets in winter. Hot and steamy bowls of sausage with polenta, roast duck and mashed potatoes. Eating and cooking seasonally gives me a reason to celebrate each ingredient as it arrives fresh, full of flavour and potential.

I must admit that I don't follow this to the letter. What you or I cook and eat depends on our mood, the people we are serving, our preferences, and how much effort we want to expend. Whatever you decide to do, enjoyment should be the motivating factor. Seasonal transitions are not dates on a calendar either - only you know when a season changes.

We are lucky now to have local farmers markets and local farms, local cheesemakers and meat producers. A visit to any farmer's market is a good indication of what is in season. It's up to you to celebrate making the most out of it.