To everything there is a season: fresh-picked food is just plain good
Strawberries in January, peaches in March, tomatoes in December. Unless you live in a state with a long growing season, all of the above violate the laws of eating naturally–in other words, eating in season.
When we eat in rhythm with the seasons, we can appreciate Earth’s natural cycles. Let’s consider the peach. That fuzzy fruit defines summer. Fruits taste best and reach their nutritional peak when picked ripe and eaten shortly after harvest. We can buy imports from Chile all winter long, but out-of-season peaches lack fragrance and the sweet juice that drips down our chins.
To everything there is a season fresh-picked food is just plain good
Feasting on Fossil Fuel
Our global food system allows us to eat just about anything we want, any time of year. However, choosing foods grown and harvested thousands of miles away takes its toll on our planet and our health. For example, long-distance trucking to transport food from faraway places requires fossil fuel, adding hidden costs, such as global warming. “Seasonal eating is environmental eating,” explains David Bruce, an organic farmer from Wisconsin.