Your Springtime Guide to Eating Seasonally
Your Springtime Guide to Eating Seasonally
If you’re like most North Americans, you can walk into the grocery store or even the farmers’ market at any time of the year and find just about the same foods. Tomatoes in January, turnips in April, fruits you’ve never heard of on-demand, you get the picture. And while we are incredibly lucky to have such a robust food system that brings us to produce from all over the world, the truth is that this might not be the healthiest way to eat--for you, or for the planet.
Instead, you should strive to eat seasonally.
What is seasonal eating?
Seasonalfoodguide.com defines seasonal food as “produce that is purchased and consumed around the time that it is harvested.” This typically entails buying produce from local farmers instead of grocery stores, where it is often purchased from afar and shipped in by bus, boat, or plane.
Why eat seasonally?
There are many benefits to seasonal eating. First, it ensures that you’re getting the most nutrients possible from your food. In-season food retains far more nutrients, especially when it’s picked at peak ripeness and doesn’t have to be transported long distances before consumption. It is during these long trips that many kinds of products lose much of their nutrients. Plus, perfectly ripened produce tastes far better than under ripe food left to soften in transit.
When you purchase your seasonal produce locally, you’ll also be supporting local farmers and your local economy, which can help to generate jobs in your area and ensure that the farmland doesn’t isn’t developed for other purposes.
There’s also the added benefit of simply knowing where your food comes from. Purchasing local, seasonal goods allows you to open up a dialogue with the people growing it. You can ask just how the food is grown, what chemicals are used on it, and how it's stored, which is a great way to start taking control of your health.
Eating seasonally will ensure your body gets a variety of different nutrients throughout the year, which helps fight off deficiencies that can lead to long-term health concerns.
How To Get Started
Depending on where you live, your options for seasonal eating may be vast or limited. Still, even in the dreariest climates, there are delicious and nutritious l options to be found all year if you’re willing to be creative and maybe even try something new!. Below is a general guide of the goods available in each region of the US during the spring season. For specific spring produce based on your state, visit https://www.seasonalfoodguide.org/why-eat-seasonally, and for seasonal recipes to try out, check out the Real Food Encyclopedia.
Northeast:
Chives
Pea Shoots
Watercress
Chives
Morels
Mushrooms
Parsnips
Fiddleheads
Apples
Asparagus
Potatoes
Spinach
Arugula
Sprouts
Northwest:
Apples
Asparagus
Chives
Fennel
Fiddleheads
Garlic
Green onions
Onions
Rhubarb
Potatoes
Nettles
Mushrooms
Sprouts
Tarragon
Southwest:
Watercress
Zucchini
Tomatoes
Turnips
Tomatillos
Thyme
Strawberries
Radishes
Pumelo
Peas
Potatoes
Kale
Grapefruit
Fava beans
Cucumbers
Citrus
Carrots
Cauliflower
Asparagus
Arugula
Cabbage
Southeast:
Carrots
Chard
Bok choy
Beets
Asparagus
Kale
Leeks
Shallots
Snap peas
Strawberries
Yams
Midwest:
Chives
Strawberries
Mushrooms
Parsnips
Rhubarb
Asparagus
Broccoli
Lambs quarters
Lettuce
Peas
South:
Raspberries
Blackberries
Arugula
Asparagus
Broccoli
Beets
Celery
Cauliflower
Carrots
Citrus
Fava beans
Green beans
Grapefruit
Mandarins
Oranges
Peaches
Peas
Potatoes
Strawberries
Summer squash
Tangerines
Sweet potatoes
Turnips
Winter squash
Zucchini
Tomatillos