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