Seasonal Eating in Spring
Before mass production of agriculture and refrigeration, life was much different and food sources were very scarce. Refrigeration allows us to store and preserve our foods for long periods of time. Without refrigeration, fruits and vegetables will rot much faster meaning they will need to be consumed a lot quicker.
Refrigeration is a whole industry in itself and revolutionized the way we shop for our foods. Without refrigeration, we wouldn’t be able to shop for foods that are out of season, that are typically considered year-round in the modern world.
Refrigeration paved the way for the mass production of agriculture because it made it easier to transport foods in areas that didn’t have any. Continue reading
For example, eating citrus during the winter and asparagus during the spring. Experts are notorious for recommending a diet full of fresh fruit and vegetables that are in season because of the many benefits associated with it.
Since the start of mass agriculture, buying produce year-round is easy and convenient. Unfortunately, this disrupts the quality of the produce, the environment, and the local economy.
This is why eating seasonally is important and should be practiced as much as possible. Your body will thank you, too. Continue reading
Your body is probably even craving some greens and the local market is the best place to get them.
Farmers’ markets provide seasonal and freshly grown produce typically between spring and fall.
Some areas are luckily enough to have them year-round but if not, they start to open around May and have some fantastic options.
Here are a few spring favorites to grab at your local farmer’s market: Continue reading
Winter is over and it’s starting to finally warm up again, which means cravings for fresh greens are kicking in. Just like how we change our clothes as the seasons progress our natural cravings for food will, too.
Our bodies were designed to adapt to our surroundings. This means when it starts getting cold outside we will crave heavy and warm foods and during hotter months our bodies will crave cool and refreshing foods.
Springtime brings an abundance of fresh fruits and vegetables; the majority being fresh greens. Greens that are in season include arugula, kale, bok choy, collard greens, dandelion greens, parsley, spinach, spring baby lettuce, Swiss chard and pea shoots.
They can easily be found at your local farmers’ market and should be incorporated into your diet as much as possible. Continue reading