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Eating with the Seasons
Eating with the Seasons
July 26, 2012 • Posted by Jean at Delightful Repast

Eating with the seasons comes naturally to gardeners and locavores (people interested in eating food that is locally produced, not moved long distances to market), but anyone can do it. There’s no need for complicated lists of what’s in season where. Simply pay attention at the supermarket to where the produce is from.

Buying local, or at least, domestic produce grown as close to home as possible is better for you and the planet. Foods that have not been shipped in from great distances make a lighter impact on the environment, and fruits and vegetables that have not been bred for their keeping and shipping qualities are more flavorful than those that have been transported from afar.

The old adage “good things are worth waiting for” is especially true when it comes to seasonal produce. Although we have access to nearly any food at any time, eating with the seasons leads to more pleasure in dining—the pleasure of anticipation and change as well as superior quality.

Yes, you can buy summer fruit in February and asparagus in October (flown in from South America). But skip the globe-trotting imports and enjoy the anticipation of the first asparagus of spring. The first juicy peach of summer is all the sweeter for those who’ve spurned the out-of-season imports.

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