Using produce during the coming seasons
Unlike the cozy winter months that beg you to cook with a layer of hearty comfort, spring and summer are all about freshening up and stripping down. Nothing sings that philosophy louder than bright, juicy flavors, sharp greens and first crops. There are always opportunities to add seasonal flourishes to your menu, but the sheer abundance of fresh produce during the warmer months make it especially fun.
Spring is full of short-lived surprises. If you cook according to what is popping out of the ground or dropping from trees, you grow to look forward to certain items throughout the year. For most seasons, you can depend on fruits and produce to be around for a few months. They might really shine for a specific few weeks, but they are at least still available a bit longer.
Spring is different. It often sweeps in out of nowhere after a cold winter, bringing with it a crop of veggies that peak out for just a short stint. Ingredients such as garlic scapes and pea shoots make a quick appearance before retreating again until the next year.
Then summer rolls around, and it seems like every week there’s a new gem to play with. Berries and stone fruits add a hit of sweetness to your menu, green beans and cucumbers add crunch, the never-ending supply of zucchini and squash – and, of course, a plethora of fresh herbs finish a dish. … And corn. Don’t forget about the corn. With a concentrated, starchy sweetness, it can be utilized in multiple forms.
With so many fresh ingredients to choose from, it can be hard to know where to begin when creating a seasonal menu.
Everyone approaches menu development differently, depending on the level of consistency, creativity and time available. You can change your menu daily or change only a single pie seasonally. Simply breaking the year into four seasons with a new menu for each is a great option – as is having a base menu to which you can add a special or two to showcase a particular seasonal item. Whatever you choose, make sure you have a way to promote your new items. For example, servers can recommend a dish, or you can enable a popup on your online ordering platform.
While the spring and summer offer an abundance of produce that is arguably fantastic in its most basic, raw form, I still like to add different textures to really make a dish pop. Some fun ways to do this are:
Pick one item and cook it multiple ways.
For example, zucchini. You can slice it and roast it in the oven, fry the blossoms and then finish it with a shaved raw and marinated zucchini salad. The pieces contrast each other while working together.
Never be afraid to pickle.
Spring and summer offer some of the year’s best produce, so take advantage of that and pickle away. You can use pickled produce as a finisher to add some zest to your pies and save jars for later in the year.
Herbs can make all the difference.
Pizzerias are never lacking fresh basil, but what about all the other fresh herbs? They offer an abundance of flavor not only on pizza but also in dressings, on croutons, in homemade breads and tossed into salads. You can even make a savory dessert, if you’re so inclined.
Sweeten it up.
A different fruit peaks every few weeks during the spring and summer, and you don’t want to miss out. Slice and cook them on a pizza, add them post-bake or even simmer them down to a jam.
Greens can be found year-round, but slight variations in preparation can distinguish them from season to season.
Instead of the cozy, hearty ways you might have incorporated winter greens into your pies, now is the time to use them in raw, crunchy form. Toss greens in a colorful dressing and throw them on top of your finished pie – or blend them into a zippy pesto.
Just like any other item on your menu, seasonal produce can and should be cross utilized. Sides, apps and desserts are the perfect way to do that. I find that familiarity is always appreciated by your team and customers, so having set items that change seasonally can work well and use up different ingredients that you order for pizza specials. For example, a menu staple salad can vary slightly from season to season by keeping the greens and dressing the same.
Summer is filled with fresh berries, goat cheese, fresh herbs and spiced nuts. The fall has sliced apples, gorgonzola and candied nuts. You can offer a simple dessert such as olive oil cake but add different fruits or glazes to make it seasonally distinct.
Whether you change your menu every few months or just offer weekly specials, there is an abundance of produce right now to keep your menu fresh.
AUDREY KELLY owns Audrey Jane’s Pizza Garage in Boulder, Colorado.
