In: Categories » Health » Nutrition » How to Eat Seasonally and Therefore Locally
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When I was a child, it was obvious what fruits and vegetables were in season—it was simply the produce available at the market. Even for a city kid the bounty of the four seasons was clear: Artichokes, asparagus and strawberries in Spring, tomatoes, melon and peaches in summer, squash, apples and pears in Fall and broccoli, cauliflower and navel oranges in winter. (I did have the benefit of growing up in California.) But in these days of global commerce, how does one know what’s in season and why should you care? You should care because fresh, locally grown produce is better tasting. You should care because cutting down on the distance that your food travels from the farm to your table benefits the planet with fewer carbon emissions. For some people, seasonal food is intuitive—they just want to feast on peas and green fava’s in the spring, juicy plums and fiery peppers in summer, pumpkin soup and crisp apples in the fall and dried fruit and nuts in the winter. But if you did not grow up in this country or if you are a young person interested in food but may have not been raised in a food conscious family, where do you begin? Start by shopping at your local farmers’ market. Here you will see produce grown in your area and you will begin to familiarize yourself to seasonal availability. Talk to the farmers and find out what they’re growing and what you can look forward to eating in the months to come. To find a farmers’ market in your area, check with your local chamber of commerce. Farm co-ops are another good option with seasonal, and often organic, fruits and vegetables delivered to your door. When shopping at the super market, try to select produce marked as local. When no origins are listed, check the stickers, tags and bags. Look for your state first, and “product of U.S.A. next. If that peach carries a “produce of Chile” sticker, put it back. Peaches in the northern hemisphere are summer fruit and a peach from Chile in February won’t taste good anyway, unless you happen to be in Chile. In winter, buy fresh produce that’s grown in the destination nearest you. Of course the best way to eat seasonally and locally is to plant a kitchen garden. By growing your own fruits and vegetables you are not only participating in the food chain and reaping the pleasure of peak produce, but you are effectively reducing your carbon footprint.
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