The Last Pot Roast: Spilled Milk #304

Is this the perfect end-of-winter dinner? I think so!

Are you watching my outdoor cooking show Wild Game Kitchen? New episodes air on Mondays at 7 PM ET/6 PM CT on Tastemade. Tune in next week to watch me cook some seafood! Find recipes from the show on my website.

I’m sharing great promotions and savings on everything from spoons to spices. Check out the gifts and deals here!

I just made the last pot roast of winter. You should, too.

Snow fell last week, and then it was 72 degrees four days later. Snow is coming next week, and it will melt in a day. Local produce will start showing up in our farmers markets in a matter of weeks. I mean FFS, local asparagus is due in early June!

I have not had a tomato, mozzarella and basil salad of any kind since the end of last summer. It makes the first one of this coming season all the more delicious.

Seasonal eating—the practice of consuming foods that are naturally harvested at their peak time of year—has been a cornerstone of human diets for millennia. Long before global trade and industrialized food systems, people relied on what was available in their immediate environments, fostering a deep connection between food, land and culture. These days, the modern food system enables year-round access to nearly any ingredient. Thankfully, the importance of seasonal eating is being rediscovered for its health benefits, environmental impact, economic advantages and even the sheer joy it brings to eating.