Eating what's in season is a way to help the environment and ensure you are getting fresher and riper produce.
Eating what's in season in your local area helps reduce the environmental impact of the shipping costs, pesticides, and large amounts of water used.
Eating what's in season will fill your belly and satisfy your taste buds with fresher less processed food.
Eating what's in season means visiting your local farmers, farmers' markets, or having fresh, local produce delivered to your home or office.
Eating what's in season helps support your local economy and local farmers.
Eating what's in season gives you the opportunity to branch out try new food and recipes.
Eating what's in season means reading the labels and signs at your market to find out where the food comes from. The closer, the better, the fresher and more nutrients.
Eating what's in season means searching for local produce options. The Internet is a great resource and websites like Local Harvest can help as well as the rest listed at the end of this blog.
Eating what's in season differs from region to region but here is a sampling:(see links below)
Fresh growth, leafy veggies such as spinach, chard, parsley and basil plus asparagus and rhubarb.
Cooling fruits and veggies such as strawberries, plums, corn, summer squash, peppermint and cilantro
Warming foods such as carrots, sweet potatoes, root vegetables, peppers, persimmons, eggplant, pears, tomatoes, onions and garlic, ginger, and peppercorn.
Keep the warming foods coming. Keep eating what's above for fall plus winter squash, turnips, cabbage, mushrooms, kale, cranberries, and pumpkin.
We at That's Vegetarian want our recipes to be more flavorful by using fresher, riper, more nutritious ingredients because we are eating what's in season!
These websites offer interactive maps for you to find out what is in season in your region and resources to help you find them.