How to Eat Seasonally
Spring | Week 16 Snackagories
I’m hosting my first in person event, Seasonal Snack Attack today.
I’m nervous, excited and proud. I keep thinking ‘I can’t believe I’m actually doing this’, but this has been in the works for years. It’s lived in my head, excel docs and various kitchens as I’ve moved from one city to another.
Simply put; I love to eat food, talk about food, and cook food.
Today I get to do that with a group of people that reflect my current world.
Moving to Buffalo wasn’t an easy transition for me. I struggled with the idea of living in the shadow of my partner. This is his hometown, his world. But this event is the result of putting in the work to make Buffalo my own.
Everything I’m teaching is based on how I actually eat, and the method that’s held me together through various life challenges. It’s the method that structures this newsletter.
I don’t eat in a hyper-structured, meal-prepped way.
I eat in a way that’s guided by the season, and supported by a system.
I prep components. Things I can mix and match depending on my mood, my energy, or what I have going on during the week.
If you’ve been reading, you’re familiar, I call them:
Snackagories
And at Snack Attack, we’re making three of my go-to staples:
A dip/spread
A crunch mix
A no bake sweet treat
Not to just make three new recipes. But as a way to think about feeding yourself that makes your week easier.
How to Eat Seasonally (without overthinking it)
I get it. “Eating seasonally” can sound intimidating.
Expensive. Complicated. Slightly unrealistic.
But it’s not.
It just means starting with what’s available… and building from there.
I’m hosting Snack Attack at 5 Loaves Farm, which is the perfect example of that.
The farm is literally part of the neighborhood. It’s built across lots on Buffalo’s West Side and reflects the people who live there. What’s grown isn’t random — it’s useful, accessible, and meant to actually be cooked and eaten.
It’s food shaped by community.
Now here’s how I actually apply this:
I don’t plan my whole life around what’s in season.
I let what’s available guide what I prep.
Carrots + herbs → a carrot puree or bean smash base.
Strawberries + Rhubarb → a no bake sweet snack.
Asparagus → wrapped in puff pastry and done.
It doesn’t have to be complicated.
It’s just about letting fresh ingredients make the decision easier.
My Snackagories are my system for holding everything together.
Instead of asking myself “What am I making for dinner every night?”
I ask “What’s in season? What 2-3 things can I prep that will make eating this week easier?”
And suddenly:
lunch is easier
dinner comes together faster
snacking feels intentional instead of chaotic
I used to overcomplicate what to eat for dinner. Especially after moving in with my partner, I thought dinner needed to an elaborate production every night.
It doesn’t. And you don’t need to overhaul your life to eat better.
You don’t need a perfect plan.
You just need a few things ready.
And that’s what I’m teaching today.
A few go-to snacks you can make on repeat.
Snacks, meal components, are what allow me to stay consistent without getting bored.
I plug seasonality into a system that supports my real life routines.
For a full break down of my Snacks Prep Method, read
If you try this, I’d genuinely love to hear what you make first.
Thanks for reading this weeks SubSnack <3
Happy snacking,
Niknack
