Seasonal food allows us to experience all of the authentic contours of our fruits and vegetables, deviations included. This allows us to appreciate the realness of our food, and acknowledge it is a gift from the soil and not a replica from a production line. The best advice we can give newbie seasonal shoppers is to be open minded to the natural state of the produce, flaws and all! The best seasonal produce will be locally grown and will, therefore, resemble all of nature’s creations…don’t let these features deter you.
Seasonal produce is generally harvested at its peak so it retains its full nutrient and vitamin content. Because it has naturally ripened on the vine or in the ground it will have a more complex and rich flavor. It’s no lie that the juiciest and most vibrant tasting fruits and veggies are those that are in season. Nature is wiser than we acknowledge and seasonal foods support season specific needs. After a long winter, the human body craves detoxification and longs to shed the extra weight of winter. Spring vegetables like spinach help to alkalize our bloodstream and energize us for the warmer months when we typically expend more energy being active.
In addition to the fossil fuels used to transport out-of-season produce to all corners of the world a little something extra needs to be added into the mix to keep these jet set fruits and veggies fresh. This ‘something’ would be pesticides and preservatives. However, by avoiding out of season produce and choosing locally grown – and organic where possible – we can minimize the intake of these chemicals. The bottom line is that reduce the long term effects of high pesticide consumption. My perspective? Why risk the extra intake.
One of the most salient benefits to eating seasonally is that you are effectively reducing your carbon footprint and supporting a more geographically sustainable food economy. We are rarely encouraged to think about the physical lengths our food travels before arriving on the market shelves.
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