Before we had modern farming practices, humans ate whatever was available for scavenging, and nature dictated what was fresh. Mass transportation and the ability for us to grow whatever we want under synthetic conditions has changed the way we eat today. But what does this mean? The benefits of changing what you eat with the season may surprise you.
In-season produce is at its peak of freshness. The plant has perfect conditions for developing, which means all of its nutrients have developed as well. For example, broccoli that was grown in season will have higher levels antioxidants and vitamins than out of season broccoli.
Produce grows in a certain season for a reason. Fall fruits like apples and figs give us fiber and antioxidants to prepare for the colder months ahead. The bright orange winter squashes give us vitamin C and beta-carotene (precursor for vitamin A) to help fight off cold and flu season. Spring greens help us detox and shed weight from the winter. Summer berries and veggies like cucumbers help us stay hydrated in the heat. Everything in nature has its place, and eating in season allows us to reap the benefits.
Eating in season also gives us a variety of foods to cook with and a chance to try new things we might not be aware of. Have you ever tried a purple sweet potato? How about a roselle bud or a lemon drop pepper? Do you know the different varieties of apples and when their peak season is? Eating locally and in season lets you try new things and experience food in a different way.
Eating this way also allows you to get back to nature before humankind intervened. Luckily, Weekly Fig makes this easy for you by delivering local, in-season produce every week. Our meal plans also give you some recipe inspiration.