
The trend of eating seasonal food has gained immense popularity in recent years, with chefs emphasizing the importance of supporting local farmers and choosing sustainably grown produce. However, this trend has not yet extended to cannabis cuisine, despite its potential benefits for the environment. In states where homegrown marijuana is legal or in areas with a thriving local cultivation scene, incorporating cannabis into cooking can be both easy and environmentally friendly. By growing organic cannabis outdoors and pairing it with other seasonal ingredients, you can create delicious and nourishing dishes that align with the time of year.
To fully embrace a seasonal cannabis model, start by planting seeds or clones outside after the last frost. During the plant’s vegetative state in the summer, you can use a few leaves to make a nutrient-dense juice with other fruits and vegetables. As the plant enters its flowering cycle in the early fall, you can prune off smaller buds and make live resin or rosin, which can then be infused into cooking fats or spirits. And after harvest, dried cannabis flowers can be used to make edibles that perfectly complement the season.
Cooking with cannabis throughout its different growth stages not only allows for a variety of dishes but also has environmental benefits. By utilizing parts of the plant that would otherwise be discarded, such as the leaves, using cannabis as a seasonal ingredient reduces waste and maximizes the resources used to grow the plant.
In celebration of the harvest season, here is a traditional and delicious pumpkin pie recipe infused with Hashplant cannabis. To make the filling, combine organic puréed sugar pumpkin, sweetened condensed milk, whole eggs, cannabutter, pumpkin pie spice, maple extract, and vanilla extract. For the crust, mix all-purpose flour, chilled sweet butter, ice water, turbinado sugar, and fine sea salt. Let the dough set overnight or for at least an hour before cooking. Serve and enjoy this seasonal treat!