How to Eat Seasonally (and Why It’s So Important)

We all know eating our greens is the staple of a healthy diet, but veggies can be so… uninspiring. (If you are one of those unicorn people who “love” vegetables please tell me all your secrets, immediately or get out, thank you.)

If you’re offering me a plate of crispy, salty french fries or a big ‘ol bucket of spinach, there’s really no contest. Which — as you can probably guess — is why I never manage to get in my daily allotment of fruit and veg. Honest moment here, I have gone days without eating anything green save for the wilted piece of iceberg slapped in the middle of my juicy cheeseburger. I know, I know. Not ideal.

 

Better (and better tasting) for you

Enter seasonal eating. It appeals to me on a soul-deep level, because it’s branded as a way to “get excited” about all the green stuff. Eating fruits and veggies when they’re in-season means they’re fresher (i.e., haven’t been shipped across country and left to wilt in a supermarket bin for days), which in turns means more flavor. A friend of mine once traveled to Italy and had “the best tomatoes of her life” and then claimed she couldn’t eat tomatoes from the grocery ever again because they “just weren’t the same.” Pretentious? Yes, but I’m seeing her side now that I’m on the whole “eat seasonal” bandwagon. When you eat a tomato fresh from the farm, you’re eating it how it was meant to be and thus getting the most tomato-y flavor from it. Which means you’re probably going to eat more tomatoes. Win, win.

 

Source: Pinch of Yum

 

Easier on the wallet

Eating foods that are in-season is actually cheaper for you — one of those a-ha moments that you might overlook when throwing eight frozen pizzas in your cart (been there, girl). Buying food at the peak of its supply is cheaper for farmers and for distribution, making it cost less for you. Hooray for savings!

 

Support your local community

Bonus: seasonal eating supports local farmers, which helps your local community grow and flourish. It’s nice to know that whipping up some kale chips will make your body and the growers down the road happy. That kale tastes a little bit better now, doesn’t it? No? What do you want from me, it’s kale.

 

So, how do you know what’s in-season?

Depending on where you live on the planet, different good stuff will be in season at different times. Here’s a quick and easy breakdown of many in-season fruits and veg for North America:

 

Think vivid tasting fruit that bursts on your tongue.

Veggies:
Arugula, asparagus, bell pepper, cauliflower, corn, cucumber, eggplant, garlic, radishes, spinach, zucchini

Fruits:
Apricots, blackberries, blueberries, cherries, figs, lemons, limes, melon, mulberries, nectarines, passion fruit, peaches, pineapple, plums, strawberries

Tomatoes (I’m not entering the fraught is-a-tomato-a-fruit-or-a-vegetable debate. I mean, can you blame me.)

Recipes to try:
Super Fresh Cucumber Salad
Grilled Veggie Skewers with Chimichurri Sauce

 

Think rich fall-colored (burnt orange, deep burgundy, forest green) meals with back-to-basics flavors.

Veggies:
Artichoke, beets, bell pepper, broccolini, brussels sprouts, butternut squash, cauliflower, celery root, chard, corn, eggplant, fennel, garlic, mushrooms, parsnip, potatoes, pumpkin, radishes, rutabaga, spinach, sweet potatoes

Fruits:
Almonds, apples (apple picking!), chestnuts, cranberries, pears, persimmon, plums, pomegranate, raspberries, tamarillo, tangerines

Tomatoes (see above)

Recipes to try:
Autumn Harvest Salad with Pomegranates
Black Lentil Vegetable Bolognese
Old Fashioned Whole Wheat Apple Pancakes

 

Source: Love & Lemons

Think deeply colored root vegetables, perfect for hearty cold-weather soups.

Veggies:
Beets, broccoli, brussels sprouts, cabbage, carrots, celery, kale, leeks, onions, parsnips, potatoes, sweet potatoes, pumpkin, radishes, rutabaga, turnips

Fruits:
Citrus, kiwi, pomegranate

Recipes to try:
Sweet Potato Stew
One Pot Kale and Quinoa Pilaf

 

Source: My New Roots

Think fresh, brightly colored salads full of crunchy greens.

Veggies:
Artichoke, asparagus, avocado (hoorah!), broccoli, fava beans, fennel, kale, peas, leeks, radishes, rhubarb, turnips

Fruits:
Blood oranges, grapefruit, kiwi, pineapple

Recipes to try:
Raw Asparagus Fennel Salad
Chickpea Pasta with Basil Pea Pesto
Pickled Avocado Toast

 

 

Do you eat seasonally? What are your favorite seasonal dishes? Tell us in the comments below!

  • Denise

    Been taking in this approach when shopping and its not only narrows my choices but allows me to look forward to try new recipes based on whats in season 🙂

    http://www.theactivehabitat.com/

  • Taste of France

    Eating seasonally is more nutritious, cheaper, better for the planet.
    Here is a recipe for winter: https://francetaste.wordpress.com/2017/02/17/pillows-of-swiss-chard-bliss/
    For spring: https://francetaste.wordpress.com/2016/03/21/asperges-sauvages/
    For summer: https://francetaste.wordpress.com/2016/05/16/risotto-with-strawberries-and-mushrooms/
    Another summer: https://francetaste.wordpress.com/2016/07/22/tomato-tarte-tatin/
    If you’re going to eat out of season, buy frozen, not fresh. The frozen vegetables are flash-frozen right after picking, at the height of their flavor and nutrition, vs. fresh flown in from far away.

  • I absolutely love this! Becoming a full on veggie at the start of the year, I do love eating veggies and when they’re in season they are just that much fresher and more delicious than supermarket standard!

    I hope you have a lovely Thursday,
    Michael
    https://www.mileinmyglasses.co.uk

  • This was such an interesting post! I have never considered fully paying attention to seasonal eating but it seems so great and a great way to have diversity in your meals throughout the year! xx

    http://www.kristinawilde.com

  • Such a great guide! I’m always looking to eat local and save money! This is great!

    https://dreamofadventures.com/