Seasonal Cannabis Cooking: A Cannabis-Infused Pumpkin Pie for Fall

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Eating seasonal food has become such a popular trend in recent years that today, almost any chef will tell you: By eating organic local food with the seasons, you are supporting local farmers who choose to grow sustainably. Eating with the seasons also means saving money on produce that is at its supply peak and nourishing your body with fresh food. Unfortunately, the trend of seasonal cooking has not yet reached into cannabis cuisine. However, in states that allow for homegrown marijuana or in places that have a thriving local cultivation scene, it is easy and environmentally beneficial to integrate cannabis into cooking — both in its various stages of growth and by pairing it with other ingredients — based upon the season. Ultimately, the best cannabis growing and cooking model for the environment is to grow organic cannabis outdoors with your own symbiotic vegetables and herbs, supporting local regenerative farmers when purchasing your other ingredients and then making the dankest food you can matching what’s available during that time of year. To fully adopt a seasonal cannabis model, you should start by either sowing seeds or planting clones outside after the last frost. During the summer’s vegetative state, you can pluck a few leaves during pruning and make a delicious, nutrient-dense juice with other fruits and vegetables. As the plant hits the flowering cycle in the early fall, you can prune off the smaller popcorn buds and make live resin or rosin from them, which you could then infuse into different cooking fats or spirits. And of course, after harvest, dried cannabis flowers can be infused into other seasonal ingredients to make edibles that are completely aligned with the season. Cooking seasonal cannabis dishes and using the plant throughout the different growth stages for food is beneficial for the…

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