Eat local. Eat what’s in season. Eat organic. Confused by multiple messages about what to eat and where to buy it? We’ve looked into eating seasonal food and have it all figured out. Here’s why you should (really) do it.
first: EASY ON THE WALLET
Let’s begin with cost. When produce is in season locally, the relative abundance of the crop usually makes it less expensive. It’s the basic law of supply and demand, and when crops are in season, you’ll be rewarded financially by purchasing what’s growing now.
second: VARIETY ALL YEAR LONG
Many people are surprised to find that a wide variety of crops are harvested in the fall (squash, apples, endive, garlic, grapes, figs, mushrooms) and winter (citrus, kale, radishes, turnips, leeks) in addition to products that we readily associate with the summer like sweet peas, corn, peaches, cucumbers, tomatoes, zucchini, and green beans.
Because of limited growing seasons in most regions, it’s virtually impossible to eat locally and in season 100 percent of the time.
So determine what’s in season right now and dig in. You’ll be rewarded with high quality produce, packed with nutrition, at a lower cost. And your taste buds will definitely thank you for it!