Seasonal Eating and CSAs

We just finished talking to our Primal Eating Modern Table class about seasonal eating and I think it's something that is buzzing a bit more and since spring is here it's a great time to start thinking about how you add seasonal produce into your routine and start planning which CSA you are going to get your local produce and or meat from.

So why should you start eating local and seasonal? Besides the fact that the nutritional value of produce is best when it's picked as close to ripening as possible and as close to your plate as possible, there are a few reasons.

1) Join the sustainable food bandwagon!

 Most produce travels thousands of miles to get to your refrigerator. Grapes for example, travels 5900 miles to arrive in California from Chili and  "their 5,900 mile journey in cargo ships and trucks releases 7,000 tons of global warming pollution each year" (1). For more info on how far your food travels see "food miles."

How far your food travels has serious consequences on your health and on the planet. When you choose to be aware of what's available and in season near you ( see this website to tell you what's in season near you) you can get better quality food and know that you are reducing your energetic footprint on the planet.

2) Nourish your body with foods that work in harmony with the energy of nature

Mother Nature is no fool. She provides us with the foods we need in every season. Springtime is typically the season of green leafy vegetables. The energetic nature of spring is excitement, moving forward, rebirth, new growth, and green! Eat lots of green leafy things and young vegetables like asparagus. Use flavorful herbs like dill and rosemary. These foods will energize you and help your body be in balance in the spring time.

The summer is all about cool and crisp produce. Summer energy is hot, fun and laid back. In the summer we want foods that will cool us down and support our laid back attitudes. Summer food colors are bright reds, blues, pinks, yellows, and blues. They tend to be lighter and juicier than spring foods; berries, watermelon, cantaloupe, as well as lettuce, cucumbers, and peppers. Mint is a cooling herb and is used in many summer drinks.

Fall is all about nourishing foods from the harvest. Yellow and green are predominate food colors in the fall. Fall is the time when we prepare our bodies for the quiet and cold of winter. Carrots, beets, squash and other root veggies are all abundant and more filling and warm. Brussels sprouts, sweet potatoes, pears and apples are great fall in season foods.

Winter is a time of quite and stillness. Foods harvested in the fall are best in the winter as well as other warming foods like meat and soups. Eating raw foods is less efficient in the wintertime because raw foods have a cooling effect on the body. Winter foods are dense, warm, bitter, and salty. Soups and stews are common. Meat is the most warming food we can eat so we see a lot of beef stews and roasts in the winter time. Warming spices like cinnamon and ginger will add flavor to your winter foods.

If you are following us here in Austin here's a list of what's in season and local now in late April in texas. If you are somewhere else check out this link to find out whats in season for you!

Send us your favorite in season recipes or CSA's/ organic delivery businesses like Door to Door organics or Greenling organic delivery.

What's Fresh
Texas: Late April
Blackberries
Cabbage
Carrots
Cauliflower
Celery
Cucumber
Grapefruit
Greens
Herbs
Mushrooms
Onions
Oranges
Peaches
Potatoes
Spinach
Strawberries
Summer squash
Sweet Potatoes
Tomatoes*
Turnips

Citations
1) Natural Resources Defense Council. "Eat Local". 19 April.