March 30, 2018
This article was inspired by the following site.
Why eat seasonally?
Eating seasonally has benefits of harvesting close to the peak of freshness for more nutrient retention.
It also doesn’t have to have any transportation which cuts down on costs and less chance for spoilage.
Also due this reduced spoilage there is less need for preservatives. It can help support local farmers.
And it is often cheaper when purchased in season as well.
Eating in season allows one to change with the seasons. The food nutritional content also changes depending on what season produced and grown according to a study in London which affects a person or animal’s biochemistry. For more about this study see http://www.naturesgardenexpress.com/blog/eat-seasonal-for-health/ .
Here is a list of some seasonal recommendations.
– Savoy Cabbage
– Spring Greens
– Broad Beans
– Curly Lettuce
– Cos Lettuce
– Runner Beans
– Cox Apples
– Red Cabbage
– White Cabbage
– Brussels Sprouts
If you live in the Midwest you can find an abundance of apples, beets, broccoli, brussel sprouts, cabbage, carrots, cauliflower, celery, chard, cucumbers, eggplant, garlic, kale, leeks, lettuce, mushrooms, onions, parsnips, pears, pumpkins, radishes, salad greens, spinach, squash, tomatoes, turnips, and zucchini during the fall.
Spring has more root vegetables and you can find arugula, asparagus, peppers, rhubarb to be more plentiful at that time.
Summer is a great time to enjoy blueberries, cantaloupes, cherries, grapes, peaches, peas, more peppers, plums and strawberries as well as watermelon.
And then in the winter you usually only find mushrooms in the area while having to get food from other regions.
You can also find a more complete list of items at:
Do you have a particular vegetable or fruit that you enjoy? What’s your favorite season and memory about food? Comment below.