Bill Niman and Nicolette Hahn Niman wrote an excellent article about seasonal meats in The Atlantic:
The seasonality of fruits and vegetables–while obscured by the unchanging, year-round offerings of supermarkets–is at least still vaguely understood by most Americans.
But turn to the topic of meat and suddenly many people will give you a blank stare. Meat (along with dairy, fish, and eggs) has become widely regarded as something that should be available and unvarying 365 days of the year.
This Passover and Easter — and as we approach each holiday this year — think not just of grabbing asparagus in the spring, corn in the summer, and pumpkin in the fall — but also of the seasonal meats available at your farmer’s market.
