EAT SEASONAL + KEEP IT LOCAL
I’m more than happy to admit that despite growing up with a healthy knowledge of whole foods that I wasn’t 100% sure what fruits and veggies grew in what season.
I mean, besides knowing a few major ones such as summer brings mangoes and cherries are hot property in early summer at Christmas time, I don’t think I could’ve told you what eating seasonally really meant!
Well… that has changed. I’ve made a point of seeking, buying and eating seasonally and therefore locally over the last year. It’s harder and takes a little dedication because it’s so much easier to nip into woollies to buy up your standard go-to veg. But, it’s been worth it.
It’s worth it for a few reasons:
1) Support local farmers – not the international marketplace – our $$ go to the families working OUR land
2) Sustainable – reducing our carbon footprint caused by shipping produce from thousands of miles away
3) Health – eating fresh is best. Less use of chemicals to ripen produce picked before it’s fully matured, which also means more nutrient dense food
4) Creative cooking – when you cook seasonal you get to experiment with new recipes instead of cooking the same things all year round
5) It tastes better!
So I give to you an easy reference for eating seasonally for February and March which I was lucky enough to find in a diary called the Foodies’ Diary. I’ll cover the other months as they come around.
- honeydew melon
- lemons + limes
- valencia oranges
- asian greens
- borlotti beans
- sweet corn
- sweet potatoes
- zucchini flowers