Eating with the seasons connects us to a particular time and place. In America, we might think of corn on the cob in the summer, sweet potatoes in the fall, cranberry sauce during the winter holidays, or fresh strawberries in the spring.
Fresh, seasonal, whole foods support and nourish our bodies. In the winter, heavier foods like squash and root vegetables warm and ground us, while lighter foods like salads and fruits are cooling in the warmer months. Foods harvested at their seasonal peak reach nutritional maturity, which means they are richer in nutrients, vitamins, and antioxidants than produce that is grown off-season or picked early and left to ripen in transit.
Eating seasonally often goes hand in hand with eating locally. Foods that are grown in their appropriate climate and allowed to naturally ripen require fewer fossil fuels and resources to grow and transport, which is better for the environment.
Fresh, seasonal, whole foods support and nourish our bodies. In the winter, heavier foods like squash and root vegetables warm and ground us, while lighter foods like salads and fruits are cooling in the warmer months. Foods harvested at their seasonal peak reach nutritional maturity, which means they are richer in nutrients, vitamins, and antioxidants than produce that is grown off-season or picked early and left to ripen in transit.
Eating seasonally often goes hand in hand with eating locally. Foods that are grown in their appropriate climate and allowed to naturally ripen require fewer fossil fuels and resources to grow and transport, which is better for the environment.
There are many ways to tune into the seasons:
