Eating Foods in Season

Foods eaten in season are of great benefit, not only because they are fresher and thus, tastier, but actually more nutritious.

We found a great website, EattheSeasons.com, that has weekly updates of the foods that are currently in season. For instance, this month, the following are at their peek:

• artichoke, bell peppers, beets, beet greens, broccolini, brussels sprouts, butternut squash, cauliflower, carrots, celery root, chard, fennel, garlic, leeks, parsnip, potatoes (maincrop), pumpkin, radishes, spinach, sweet potatoes, almonds, apples, chestnuts, cranberries, limes, pears, plums, pomegranate, tomatoes

As the website points out: “With an increasingly urbanized population, awareness of when and where various foods are produced has dwindled. Imports from around the world ensure that supermarket shelves look the same week in week out. Fruit and vegetables make up a large number of the foods we focus on, but seafood and meat are also featured.

“There are a number of good reasons to eat more local, seasonal food:

• to reduce the energy (and associated CO2 emissions) needed to grow and transport the food we eat
• to avoid paying a premium for food that is scarcer or has travelled a long way
• to support the local economy
• to reconnect with nature’s cycles and the passing of time
• but, most importantly, because seasonal food is fresher and so tends to be tastier and more nutritious.”

Of course, it is always best to choose non-GMO, organic foods for your best health.

So, enjoy the earth’s bounty the freshest, tastiest way, by ‘eating the seasons.’