Eating seasonally is consuming fruits and vegetables that are harvested during the same time of year as consumption. Eating citrus during the winter and asparagus during the spring is a perfect example of seasonal eating. Experts often recommend a diet full of fresh fruit and vegetables that are in season because of the many benefits associated with it.
Since the start of mass agriculture, buying produce year-round is easy and convenient. Unfortunately, this disrupts the quality of the produce, the environment, and the local economy. This is why eating seasonally is essential and should be practiced as much as possible. Your body will thank you, too.
Here are a few reasons why eating seasonally year-round is important:
- Higher nutrients and better flavor– Produce that is consumed in season are higher in nutritional value because it’s harvested closer to the time of consumption. Foods that are out of season typically need to be transported from long distances. This affects the nutrient value and flavor of the food because the time between harvesting and getting to the plate is a lot longer.
- Fewer pesticides – Seasonal fruits and vegetables are more often organic, meaning they are sprayed with fewer pesticides if any at all.
- Environmental friendly – When eating seasonally, it’s best to buy products from your local farmers market. As more produce is consumed seasonally, the demand for out of season produce is less. This is more environmentally friendly because it cuts out the middleman. It comes directly to you via the farmers market. Less shipping time also means much higher flavor and nutrient content.
- Reconnect with nature – Our bodies were meant to eat different foods as the season changes. During the fall and winter, we crave comfort food to gain more weight and to keep us warm. While in spring, we want greens that are low in calories and anti-inflammatory to help us detox and lose the weight gained during winter. Finally, in summer we eat cooling and refreshing produce to keep us cool and hydrated.
Eating seasonally also provides variety and excitement to your diet. It even supports your local economy because it is best to buy in-season produce from your local farmers market. As you continue to eat foods that are in season, you will notice plenty of health benefits as well: clearer skin, a healthier weight, and more energy. This is because fruits and vegetables offer lots of nutrition and are typically lower in calories.
RECIPE
STUFFED ARTICHOKES
Ingredients:
Homemade Stuffed Baked Artichokes Ready to Eat
- 2 Large Artichokes
- 3 Cups Breadcrumbs, gluten-free
- 1 Teaspoon Lemon Zest
- ½ Cup Parmesan Cheese, grated
- 4 Cloves Garlic, minced
- ½ cup parsley, chopped
- 1 Teaspoon Oregano
- ½ Olive Oil
- Salt and pepper to taste
- 2 Cloves garlic, chopped
- 1 Lemon
- 1 Bay Leaf
- 2 Tablespoons olive oil
Directions:
- Preheat oven to 375 degrees.
- Prepare the artichokes by cutting off the tips of the leaves, about 1 inch off the top and remove the inner yellow leaves from the center.
- Combine the breadcrumbs, lemon zest, Parmesan cheese, minced garlic, chopped parsley, oregano, ½ cup olive oil, salt, and pepper in a large mixing bowl.
- Add hot water to a small round baking dish about a ½ inch deep. Make sure the dish is small enough to fit the artichokes snuggly. Add garlic, juice of one lemon and a bay leaf to the water.
- Stuff each artichoke with the breadcrumb mixture and place it into the baking dish with water.
- Drizzle the artichokes with a couple of tablespoons of olive oil, salt, and pepper.
- Cover the pan with foil and poke a few holes on the top to allow steam to escape.
- Bake for one hour or until tender.
To Your Health,
Patti
