Eating Seasonally

Seasons have long been the natural backdrop for eating healthy. But, with today’s modern food processing and worldwide distribution of food, grocery store shelves often look the same in December as they do in July. This is where SEASONAL must step in.

In order for you to eat seasonally and enjoy the full nourishment of food, it is essential that your personal menu reflects the changing of the seasons. Seasonal menus can vary by country, region, or state, but here are some tips to help you plan accordingly:

• SPRING: Eat more tender, leafy vegetables. This includes things like Swiss chard, spinach, Romaine lettuce, fresh parsley, and basil.
• SUMMER: Eat more light, cooling foods. This includes foods like strawberries, apples, pears, plums, summer squash, broccoli, cauliflower, corn, peppermint and cilantro.
• FALL: Eat more warming, autumn harvest foods. This includes carrots, sweet potatoes, onions, garlic, ginger, peppercorns, and mustard seeds.
• WINTER: Eat even more warming foods. This includes fish, chicken, beef, lamb, venison, carrots, potatoes, onions, garlic, eggs, corn and nuts.

Below is a listing of summer seasonal foods that can be found in the DC-metro area:

• FRUITS: Cantaloupe, watermelon, peaches, nectarines, apricots, plums, pears, blueberries, raspberries, strawberries, cherries, grapes, apples, figs, melons, persimmons, blackberries, rhubarb and currants.
• VEGETABLES: Corn, zucchini, squash, gourds, okra, lima beans, green beans, peas, spinach, lettuce, tomatoes, tomatillos, chard, beets, onions, garlic, arugala, turnips, radishes, brussels sprouts, carrots, celery, asparagus, cauliflower, broccoli, cabbage, chiles, cucumber, eggplant, turnips, parsnips, rutabaga, kale, greens, leeks, kohlrabi, collards, shallots, mushrooms, beets, sweet peppers and hot peppers.
• MEATS: Beef, chicken, pork, lamb, goat and duck.
• OTHER: Cheese, yogurt, butter, eggs, preserves, honey, fresh herbs, dry herbs, bread and baked goods.