What's in Season?

I think many of us look forward to summer and eating some of the traditional fruits that are in season, but what else might be in season and why should we try them all?

I found this website for North America - www.eattheseasons.com. Of course, this will vary a little based on where you live in the US, but it's a good starting point. The site is also published in the UK and maybe other countries/areas too.

So what's in season in July?

arugula, beets, beet greens, bell peppers, carrots, corn, cucumber, eggplant, garlic, kohlrabi, peas, radishes, rhubarb, zucchini

apricots, blackberries, blueberries, cherries, lemons, limes, melon, mulberries, nectarines, passion fruit, peaches, plums, strawberries, tomatoes

 

Why choose fruits and vegetables that are in season?

From www.eattheseasons.com, there are a number of good reasons to eat more local, season food:

• to reduce the energy (and associated C02 emissions) needed to grow and transport the food we eat
• to avoid paying a premium for food that is scarcer or has traveled a long way
• to support the local economy
• to reconnect with nature cycles and the passing of time
• seasonal food is fresher and so tends to be tastier and more nutritious
  

Action Item: Try a new fruit and/or vegetable today. Chilled fruits are one of the most refreshing choices on a hot summer day!

For Further Reading: Another great website for finding what foods are fresh and local in your area is the Eat Well Guide. And if you don't enjoy shopping often for fruits and veg, read this post and see if your area farmers offer a Community Supported Agriculture program.

Eat Local

You might be starting week 3 if you are taking the 10-week challenge to cut processed foods from your diet. If you are not a part of this challenge yet, check out this link (Commit to a healthier you - week 3) and get started!

Here's this week's challenge:
Week 3: Meat – All meat consumed this week will be locally raised (within 100-miles of your hometown). Meat consumption will also be limited to 3 – 4 servings this week, and when it is eaten meat will not be presented as the “focal point” of the meal. Instead meat will be treated as a side item or simply used to help flavor a dish.

This could be a more difficult week for some people, depending on where you live and what stores and farmers markets you can access. But my job is to help you on your journey, so check out the links below for ways to find locally-raised meat.

If you have a difficult time finding locally-raised meat, it will be a good week to work on your vegetarian meals! You will find many in my previous blog posts.

Eating meat is a personal choice, but I ask that you try to make decisions that are better for your health, animals and the environment. Always ask questions and read more on the topic. I did a quick search and found this article Meat Consumption and the Environment. There are plenty more out there talking about which meat better for your health, how animals are treated in various situations, and what effects certain types of farming have on our resources.

In my family we don't all agree 100% on meat consumption. I prefer a vegetarian diet now, and this includes fish for me. My husband prefers mostly vegetarian meals, but likes meat included one to two times per week. Our son goes back and forth; he's still working out his opinions for and against, which is great!


Action Item: Just like the challenge states for this week - work on making meals where meet is not the focal point. You can really be creative and try a variety of nutritious vegetables, fruits and beans. If you tend to make the same meals over and over, this challenge is especially for you!

For Further Reading: Eat Wild (let's you search your state for local, grass-fed meat, eggs and dairy) or try Local Harvest, another site to help you find local meat, produce and other local items. Great ways to support your local farmers, and you'll know where your food comes from!

Try this recipe for Summer Squash and Sausage stew. The chef states that it's the perfect summer stew, but it seemed a little better suited for cooler weather for us. That being said, it was still yummy! I used vegetarian sausage and replaced broth with water in our recipe. Vegetarian sausage, in my opinion, is not an ideal food either (very high in sodium), but we make sure to only eat it occasionally.