Spring is here, and that means it is time to take inventory of your diet and shift you go-to plant-based ingredients to ones that are in season. There are plenty of perks to eating in season – doing so is cheaper, healthier and more accessible – so be sure not to miss out on spring’s most delectable fruits and vegetables.
Learn why it is important to eat seasonally and then print out the following list of seasonal fruits and vegetables and place it somewhere in the kitchen to remind yourself of the variety of produce you can incorporate into your next meal!
With the import and export market going strong and the manipulations applied to nature so that certain crops can grow out of their inherent season, it has become normal to access fruits and vegetables all year round. This is very convenient for the consumer, but not necessarily the best luxury to have. When so many other food shortcomings exists, such as obesity, processed and artificial ready meals as well as the general unwillingness to cook, it’s hard to justify why our focus should be on seasonality. Striving to eat seasonal fruits and vegetables is a side note at best, especially when we deal with so many other roadblocks to benefiting from Nature’s bounty.
However, with a by and large transformation in America towards a more organic, plant-based consciousness, seasonality is an extremely important element to supporting the trend. Eating seasonal fruits and vegetables makes for an economical, health and taste argument.
First of all, when produce is in season locally, the abundance of the crop makes it less expensive. It comes down to the basic idea of supply and demand – if a crop is in season, there will be more of it (and it will likely be local), thus making it a more financially-rewarding purchase than if you were to buy it during any other season.
Then there’s the health aspect. When produce is grown in its proper season and under the appropriate growing conditions, it is able to express all of its natural nutrients. Some studies have revealed that crops have more nutrients when grown in season. Meanwhile, seasonal fruits and vegetables don’t have to travel so far to get to your local market or grocery store, so they don’t lose all the vital nutrients. Transporting often involves irradiation, a process that kills germs, as well as preservatives to protect the produce during its trip. Cutting down on travel time also saves gas!
Seasonal fruits and vegetables also taste better! Crops are able to fully ripen before being picked, making it a lot more delicious to the discerning palate.
Here are the following seasonal fruits and vegetables fit for your spring diet:
- Navel oranges
- Fava beans
- Spring onions
- Swiss chard
By: Aylin Erman