I once said that red is the color of fall.
I am not regretting my words, but I thought about reformulating the concept while putting together this salad the other day. I now think it is a matter of nuances --a bright orange-y red gives way to a deeper, more purple-like red as fall turns into winter.
I like to think about the visible light spectrum as a circular line and the route of the earth as a parallel circle. Each nuance of the spectrum corresponds to a day, a week, a month of the year, and the cycle is infinite. Now, this precise time of the year must correspond to magenta and purple red. By the time spring comes, red would turn into bright green and delicate sprouts and leaves will make their appearance. We have to make the best of this season with the beauties and colors it has to offer before it is too late.
Eating with the seasons has this magic feeling to me --my imagination is boosted at every dish, and my entire self feels in harmony with the surroundings. It is truly fascinating. I am deeply convinced that nature knows best, and all I can do is second it. Saying that colors signal the specific benefits of each product, and that nature provides certain things in a specific season to meet our bodies needs is nothing new. However, it is an often forgotten or neglected principle. Eating with the seasons sometimes means eating with colors. It might be an easier way to remember. The color of this salad was pretty unforgettable to me.