Breadmaking 101

Lesson 6: Coffeecake

Seasonal Soapbox

These kinds of cakes are an excellent showcase for fruits and berries, as evidenced by the variety in “The Best Quick Breads,” so let’s take a minute to think about using produce that is in season. It’s not something that we as bakers think about very often, but as consumers and people who live on this planet, we should be mindful of eating the best food available, which is eating what is available in season and as locally as possible.

With huge supermarket chains importing produce from all over the world, a lot of people have gotten disconnected from the idea that these foods are grown only in certain seasons. There’s nothing wrong with having strawberries available almost year round, but to get the best flavor from your foods, you should buy things as close to where they were grown as possible. Those pears that come from South America may taste OK, but the longer they are away from the tree, the more chemicals are needed to keep them fresh and the less fresh and natural they taste.

Also, if you want to buy organic produce, which is an excellent idea, especially with berries, which tend to soak up more pesticides, you will have to buy locally or regionally grown produce. The only exception I would make to buying in season has to do with berries, especially in muffins.

Frozen berries from the supermarket can be used with success all year. They are picked and processed at the height of ripeness and, since they are frozen immediately, I imagine fewer preservatives are needed. They can also be less watery than fresh. OK, I'll accept that. You can still buy organic frozen berries, and you can also buy tons in the summertime and freeze them yourself.

Anyway, while you’re thinking about making these cakes, think about what fruits are in season when you pick your recipe. You will come up with a much better, tastier product, better for you and the planet. Thank you. Sarah steps off soapbox.

  1  2  3  4