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Thursday, August 1, 2024

Benefits of Eating In-Season Fruit and Veggies

In-season/Local Produce has Many Benefits



 
When we serve vegetables and fruits during peak season, we reap many nutritional, environmental, and taste benefits.


In-Season Produce:


Produce that is local and in-season for your geographic area contains more nutrients, because it's so fresh. Fruit and veggies lose nutrients as soon as they are harvested. The cost and amount of time it takes to ship from distant places makes veggie and fruit prices higher than local fare.





Eating in-season/local food is good for the environment. Produce can come from nearby small farms or even your home garden. You may be able to check with the farmer to ask which crops are sprayed or grown with pesticides, and avoid those that are. Also replacing meat protein for plant protein makes a big difference in our health (both personal and planetary).



Seasonal eating supports local businesses and farmers.


Locally grown fresh seasonal produce is convenient, as it is sold at local farmers markets, CSAs, and even a nearby grocery store.


Eating by each season naturally adds variety to your diet by adjusting your grocery list to things that are in the market during each season.


Want to know when specific crops are at their peak? See Seasonal Produce Chart: Month by Month.



Locally grown produce tastes better when it’s picked and offered for sale in its ideal season and is fresh and vital.


In-season produce saves you money, because you’re eating fruit and veggies at their peak availability.


Colorful in-season produce may motivate you to learn new recipes, cook  creatively, and select those produce items that are ripe, juicy, seasonal, and have eye and taste appeal.


Please look below for examples of recipes that use produce that is at its peak in various seasons.

Asparagus is at its peak in Spring

Recipe for Spring Steamed Asparagus Here.



Recipe for the Best Tomato Gazpacho Soup

Recipe for Summer Gazpacho Here

 


Plant Delicata Squash before First Frost

Recipe for Fall or Winter- Quinoa Stuffed Delicata Squash



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Eating fresh fruits and vegetables when they are in-season is more flavorful, eco-friendly, and nutritious. Fruits and veggies don't have to be processed or preserved. 


In-season produce spends less time in transit from farm to table, so it retains more of its flavor and nutrition. It also costs less than crops that are imported. 


Eating high quality food can help you look and feel healthier, boost energy and mood, and improves sleep and overall wellness. 


Those things are excellent reasons why food selection needs to be an important lifestyle priority.


What is your favorite type of produce in spring, summer, autumn, and winter?


Please comment below.


How do you like to serve your favorite seasonal veggie or fruit? Please share with us in the comments section below.


I read and appreciate every comment, but will not be able to publish those with links in them.


Thanks so much for your visit and please come back again.




This post is a feature at Senior Salon Pit Stop#330. Honored, excited, and delighted.



12 comments:

  1. I love summer vegetables, especially vegetables I add to my salad such as butter lettuce, cucumbers, any color peppers, celery, mushrooms, and onion.
    I also love autumn squashes.
    Thanks for mentioning avoiding vegetables grown with pesticides.

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    1. Yum yum. I love that produce too. Thanks for the comment and be well Beth.

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  2. I've always heard that it is best to eat fruit and vegetables in season and grown locally. You make some excellent points in this interesting post. Thanks Nancy.

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    1. Thanks Judee for your kind words and affirmation. Wishing you health and fun this summer.

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  3. We are loving eating fresh, locally grown, in-season fruits and veggies. I think that's a bit part of why I love summer so much.

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    1. See that. We have that in common. Thanks for your feedback and wishing you a beautiful day.

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  4. Living in a farming area with lots of crops, we prefer to buy from the farmers directly if possible at all. As we're only two, it's easy to get just enough at the farm stall to use before it spoils. Love that asparagus dish you have here.
    Thanks for sharing your post at B&I

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    1. Thanks Esme for your visit and comment. Wish you a beautiful day.

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  5. What a cool poster!

    Wendy

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  6. This post is one of my features for this week's SSPS, thanks so much for sharing with us, we sure appreciate it! Melynda @scratchmadefood!

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    1. Thanks so much Melynda for co-hosting SSPS. I am grateful and honored you selected this post to be featured at yor blog party. Wishing you a beautiful autumn and be well.

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