The produce aisle at Wholefoods always look so beautiful. It’s my favorite place to go (besides the local farmer’s market) to find the most colorful selection of organic fruits and veggies. And, since I recently discovered the joys of making fresh fruit preserves, I have been on the hunt for the sweetest berries that I can find. But on my last trip to the store, as I found myself standing in front of this vast array of kinda sad-looking raspberries (on sale); a thought crossed my mine, “wait, are these still in season?” I hadn’t a clue.
You see, in order to get the most benefit out of your food it is important to eat what’s in season. Of course, what’s in season will vary in different regions of the world or even in one country. This is how your local grocery store is able to obtain some of its inventory when certain food is out of season in your area. Fruits and vegetables can be imported from as far as New Zealand. The problem with that is by the time the food reaches your market and sits on its shelf a spell, the nutrients may be weak or depleted.
Here are a few things to remember:
- The most nourishing foods are seasonal and local.
- The variations in growing conditions from season to season is key for balancing the earth’s resources and its inhabitants.
- Foods that are in season (and local) have the most flavor; have the highest nutritional value; and are usually more affordable.
Eat Well … Live Well
Here is a list of food that is in season for the Fall:
- Mandarin Oranges
- Bok Choy
- Broccoli Rabe
- Celery Root
- Jerusalem Artichokes
- Snow Peas
- Squash (Winter)
- Sweet Potatoes
- Swiss Chard
- Turnips Watercress