Ruminations: Fresh food fatigue — it’s a thing

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Grilled pizza.  Photos by Richard Creaser
Grilled pizza. Photos by Richard Creaser

copyright the Chronicle September 23, 2015

by Richard Creaser

There reaches a point in every growing season where the produce just keeps rolling in. While the quantities are cause for celebration, the variety leaves something to be desired.

By mid-July I’m just about fed up with salad. By the end of August, I’m corned to death. Don’t even get me started on the zucchini.

The problem isn’t so much with the food itself but, rather, the mental fatigue that accompanies trying to come up with a new way to prepare something you’ve been eating non-stop for the last few weeks. Some foods are resistant to change (radish, I’m looking at you), and others are simply so overly abundant that, if you used every recipe from every cookbook and magazine you’ve ever owned, you’d still be faced with ten to 15 pounds more of it than you actually know what to do with.

The type of produce that bores us with its abundance varies greatly from week… To read the rest of this article, and all the Chronicle‘s stories, subscribe:

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