It’s only January and I’m already anxious for scotch bonnet season.

A lot of recipes I’m working through right now (primarily Brazilian fusion from Ixta Belfrage’s intriguing FUSÃO) are calling for scotch bonnet peppers, which seem to be notoriously hard to find in Seattle outside of late summer farmer’s markets. I kept an eye out for them all last year and finally bagged enough in August to use fresh in a dish or two and pickle the rest. That jar of pickled scotch bonnets has been a welcome source of spicy, biting vinegar that I’ve turned to again and again for quick salads and relishes.

Though I’m now fully aware that I should expand my collections of scotch bonnets next year, I’m not mad that these sweet gems of potent spice are only available for a short and specific time. Seasonal produce is the best anyways, and they wouldn’t be such a treat if they were available year-round. I would just end up taking them for granted, I fear, instead of making the most of them at their peak appearance.

It’s nice to have scotch bonnets to look forward to, in addition to a myriad of other seasonal treats - Meyer lemons, peaches, heirloom tomatoes, Rainer cherries, and figs are some personal favorites. Most of these are several months away, but in the meantime, there are plenty of other things to look forward to. First of these are the remaining cozy days in my warm kitchen and all the hearty soups, stews, and curries that will flow out of it for a few months yet.

Soon, we’ll have our annual Christmas tree bonfire, the perfect excuse for roasting hot dogs and topping them with limitless condiments (scotch bonnet relish incoming, obvs). Open windows delivering refreshing breezes while I take a mid-afternoon sun nap on the couch between morning kitchen and evening kitchen times are just around the corner, and then there will be sunny stoop picnics with food and friends (the best combo). Eventually, our neighborhood farmer’s market will be in full swing, and I’ll again avail myself of an ever-increasing amount of scotch bonnets.

Lots to look forward to, both now and later! What are you looking forward to this year? Could it possibly be joining a virtual cookbook club in the spring? (Plz take the survey below - if you’re interested, I’ll send a special newsletter to you to sort out the details!)