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Dry Season

The Caribbean spring is liberating. The planting season there is at the end of the dry season, leading to young and tender blooming flavors. It is a delicious time of year to try something new. Spring is fresh and green and makes for a green world for soul-searching. I have chosen to begin the adventure of eating lionfish here. The preparations are simple, and the time needed in the kitchen is minimal. It is my intent to get you excited about eating lionfish.

The tropical climate in the Caribbean is divided into two seasons instead of the traditional four. Locals refer to them as the dry season and the wet season. The dry season runs from about February to June. This would compare seasonally to springtime weather on the mainland with its early stages beginning in winter. This is the most ideal time on the islands. Overall, temperatures are in the mid-eighties throughout most of the region, and prevailing northeast trade winds make for comfortable days and cooler evening breezes.

Caribbeans take pride in cooking with local seasonal ingredients, often sourced from their own backyard farm. They live close to the earth in a joyful and simple way. For anyone who adores food and cooking, spring offers refreshing colors and the start of fresh local produce from the garden, farmers’ market, and grocery store.

The key is to keep things uncomplicated and let the quality of seasonal ingredients shine through. In the dry season, look for fresh callaloo, kale, Malabar spinach, coconuts, cucumbers, seasoning peppers, green bananas, passion fruit, and fresh young aromatic greens and herbs. Take advantage of spring’s abundance.