The availability of fresh, healthy foods changes with the seasons. Although you have alternatives such as buying freshly frozen, imported or canned foods, the availability of what is grown locally and seasonally is reflected on your local grocer’s shelves and farmer’s market. But in addition to the availability of foods, our actual tastes and preferences for consumption also change with the seasons. We probably don’t want a nice hot bowl of Chili on a hot summer day, but after a crisp Fall stroll on the beach in cool temperatures, it seems to call to us. Likewise, if your fondest memories are of cook-outs and barbecues, then you probably want that food during the seasons you remember enjoying them. The die-hard fans are still barbecuing out on the deck wearing a parka in February! There are many good reasons for eating seasonal foods. Here are just a few:
Eat Local. Eat Fresh
Seasonal fruits and vegetables produced on local farms are often fresher and picked at the height of their ripeness. I remember the first time I bought a few heads of red leaf lettuce from the farmers market. I don’t quite know what I was thinking because I had bought too many, but two and a half weeks later, the lettuce heads that were left were still looking good. That’s freshness for you! To be clear, however, you get the most nutritious bang for your buck when you consume produce within a few days of harvest. Seasonal foods generally have more antioxidants, vitamins, and minerals than foods harvested before they are ripe and shipped long distances.
Health Benefits
Eating seasonal foods improves the body’s immunity. For instance, winter is the time when fruits rich in Vitamin C are abundant. This is because Vitamin C improves the body’s immunity and offers protection against diseases like cold, flu, cough and other diseases. Resource: DoctorNDTV
Foods in Season
In Southern California, we are fortunate to have year-round farmers markets. For those in other parts of the country, take cues from your grocery store. The foods found in the front of the store are put there for a reason. They are in season. You will also notice they are reasonably priced.
RECIPE
FENNEL, BEET & GRAPEFRUIT SALAD
Serves 2
1 to 2 large beets, steamed (OR use BPA FREE canned beets in water, drained)
2 cups mixed greens
1 large fennel bulb, chopped (tops removed)
1 large grapefruit, peeled and sectioned
If using raw beets, place a large pot with an inch of water on the stove over high heat. Place a metal steam basket inside. Chop the beets into quarters and place in the steam basket. Cover and steam the beets for about 10 to 12 minutes until they can be easily pricked with a fork. Remove from heat and serve on top of the salad. Add the mixed greens and remaining ingredients to a large salad bowl. Serve with Tahini Dressing.
TAHINI DRESSING
Makes about 1 cup
1/3 cup tahini
¼ cup water
1 large lemon, juiced
1 large garlic clove, chopped Sea salt and black pepper to taste
Stir all the ingredients together in a small bowl until well mixed.
Enjoy!
To Your Health,
Patti
