For a foodie, especially a Slashfoodie, one of the best things about winter is that it signifies a changing of the guard, so to speak, when it comes to produce. Apples, pears and citrus replace the berries and melons of summer, opening up a whole new season of possibilities. Capogiro Gelato expresses all these possibilities with their seasonally changing menu, now geared up for winter. I was fortunate enough to sample some of the flavors from their summer line earlier this year and, this week, had the opportunity to indulge in a few of their winter offerings, as well.

While they still have their classic Italian and chocolate flavors available, Capogiro's holiday table menu is extensive, including Apple Cider with Clove Sorbetto, Castagne (Chestnut) Gelato, Cannella di Saigon (Cinnamon) and Melograno (Pomegranate). The flavors I tried were Zucca (Lancaster County Neck Pumpkin), Apple Cider with Clove, Sweet Potato with Pecan Praline, Meyer Lemon with Vodka, Moro (Blood Orange) and Pure King Leo Stracciatella.

The first thing that came to my mind after hearing the title of this book was Sandra Lee because her tag line is "keep it simple and always keep it semi-homemade." Fortunately, however, Keep It Seasonal: Soups, Salads, and Sandwiches is in no way affiliated with the Food Network host.

The book revolves around the trend that so many books this year do. It embraces the idea of spinning fresh, seasonal ingredients into the three simplest types of meals you can make: soups, salads and sandwiches. The book is divided into seasons, and each season into each of the three types of dishes. Each of the three types makes a one-dish meal, which is always a welcome thing whether you prefer quick-fixes or gourmet cooking. This book definitely tends towards the latter, with recipes for Curried Lentil, Sweet Potato, and Bacon Soup with Confit Duck, although many of the selections, including the simple and delicious sounding Asparagus and Egg Salad Sandwich, can be made by anyone. In each recipe, author Annie Wayte tries to make the produce the star of each dish and as the executive chef of the 202 restaurant in Chelsea, New York, she has plenty of experience doing so.

This is a good book for those who are interested in really making the most of excellent, local produce, and even if you don't follow the same philosophy year round, it provides a good guide to keeping track of what is in season.

Sarah mentioned that some studies show that British shoppers are clueless about seasonal produce. I think it's a fair bet that many people, in many countries are similarly unaware of the prime season for at least one fruit or vegetable.  Without getting into the various issues surrounding why it is or is not best to buy seasonal (local) produce, there are two ways to figure out what's in season quickly.

First, you can visit a local farmer's market. You'll be able to find fruits and veggies at the peak of their season without too much problem. Stock up on things that freeze well, like berries, so you don't have to worry about seasonality when you get a craving.

The second way is a little more fun.

Easter is my favorite holiday. It is not that I am a devout Catholic and strictly adhere to the Lenten rules, though I do find solace in the sense of renew the season brings, rather it is the feeling of freshness that comes with Easter that never fails to raise my spirits after the long, cold winter. Even if I did not have children I would likely color eggs and create baskets just for fun. One of my favorite Easter traditions is the peek-a-boo sugar eggs. I have many memories of treasure hunts that ended with the discovery of my basket which always contained one of these treasures. The eggs are edible in the same way that a gingerbread house is edible, you can eat them but they are fairly gross and stale. But for a child it is absolutely amazing to sit and ponder just how exactly the Easter Bunny was able to create the sugary orb and insert the candy animals inside.

Traveling during spring can be challenging. There are often dramatic shifts in weather, alternating balmy, sunlit skies with freezing snow flurries, not to mention that there is usually a lot of rain. But the rain brings about things that make travel worth it for a foodie, like the first crops of the year for many varieties of seasonal fruits and vegetables. Eating well prepared, seasonal specialties is a treat, especially when so many restaurants serve supermarket fare.

While some restaurants will add a seasonal special or two to their menus, there are a handful of restaurants that specialize in specials. These seasonal restaurants are open for only a few weeks each year. They're not open during the summer tourist season, only when their special ingredients are at their peak in the spring. They can be hard to find, usually known only to the locals in the area, but according to the New York Times, it's worth tracking them down.