Why you Should Eat Seasonally
After the last few weeks of avocado prices sky rocketing, I have truly taken on the importance of eating and creating menus that use seasonal produce.
Perhaps the biggest benefit of eating seasonally is the price difference, however, there are even greater benefits than purely saving what is in your wallet.
Higher Nutritional Value
Unfortunately when fruits and vegetables are stored for long periods of time there is a reduction in the phytonutrient content (the good stuff). When something is out of season the produce is often sprayed with preservatives, irradiated and/or preserved in wax to extend self life. Meaning that a lot of its beautiful goodness is removed.
Supports Your Body’s Natural Nutritional Needs
Do you crave root vegetable soups in winter and stone fruits in summer? It is probably your body asking for the foods that work best in the season. These fruits and vegetables have been picked by mother nature for you at this time for a reason. For example, the high number of seasonal citrus fruits in winter is because they are particularly high in Vitamin C, important for preventing colds and flus.
You support local farming which means less transportation, less refrigeration, less hot houses, and less irradiation of produce.
In season produce is picked for consumption and has been naturally ripened on the vine or tree therefor packed with flavour.
WHAT IS IN SEASON? (JANUARY)
Fruit: cherry, apricot, peach, nectarine, plum, lemon, yellow grapefruit, mulberry, blueberry, blackberry, raspberry, prickly pear, mango, lychee, banana, passionfruit, melon, grapes
Greens: vine leaves, rocket
herbs: basil, mint
Vegetables: sweet corn, zucchini flower, zucchini, cucumber, capsicum, eggplant, tomato, radish, garlic, red onion, leek, asparagus, pumpkin