I look forward to fresh asparagus in April, then strawberries in late May, tomatoes by the Fourth of July and sweet corn and canteloup in August. But I hadn’t thought much until recently about seasonal fish.

And that’s too bad for me, because–as with strawberries and tomatoes–when your food is in season, it’s about a zillion times better. There’s just no comparison between a hard sour strawberry shipped from who-knows-where in March and an absolutely ripe berry plucked off the plant in May or June.

And it’s the same for fish. Though you can get farm-raised salmon, for example, year round, the wild, line-caught variety proves much more flavorful. Salmon is in season now, and halibut is coming on soon.

Halibut’s on the menu at several restaurants right now (two that I’ve spoken to recently are serving it with asparagus), but it wasn’t available at my neighborhood supermarket, so a trip to the fish market is in my future. I have a great-sounding recipe for poached halibut with marjoram that I want to try.

I’m also hoping for some fresh salmon caught and then smoked by Captain Steve that we’re sometimes lucky enough to get while on vacation on Lake Huron every July. Just-caught smoked salmon is truly a wonderful thing. And worth waiting for.

Just like a fresh-from-the-vine tomato.

So who’s going to win on Celebrity Cooking Showdown? Any predictions?

It’s been pretty amusing so far, but as I watch the celebs I can’t help having a little sympathy for them. I mean, I love to cook, and I cook a lot, but I don’t think I’d enjoy the pressure of competition. I never was much for sports!

And that’s what this sort of show is–competitive cooking. Now they need more team events. I can imagine the TV chef cook-off dream team. Who would make the “A” team? Or end up on the “B” team? 

Would Emeril be a team player or would he be what my kids refer to as a “ball hog,” the guy who won’t pass to his teammates? How about Mario? Or Cat? Personally, I’d have to pick Alton because he’s so amusing, although I get the feeling maybe he was one of those guys who wasn’t very high on the roster when dodge ball teams were chosen.

That’s okay. Neither was I.

Inspired by a conversation I had recently with a Columbus, Indiana-based personal chef, I decided that it’s time to delegate. Jean House, who in additional to personal cheffing (that’s an interesting phrase, isn’t it?) also provides cooking instruction at bridal showers, explained that by the time her youngest was 9, the kid was taking a turn making dinner once a week, whipping up meatloaf and baked potatoes.

Sounds good to me. I’ve got a 9-year-old who likes meatloaf and baked potatoes, and I’d be glad to have her make dinner. The almost-12-year-old and 14-year-old could certainly take a turn each week too. The 14-year-old will likely be testing some of Alton’s and Emeril’s recipes.  The middle child is less interested in culinary matters, but tacos aren’t hard to make (with the Old El Paso taco kit from the grocery store!), and I wouldn’t even mind hot dogs and our favorite baked french fries. Surprising what sounds good when you don’t have to make it.

I’m in the kitchen a lot testing recipes, sometimes making numerous dishes in one day, so a few days off from making dinner would be much appreciated.

And while we’re at it, they can throw in a load of laundry too!