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Most of us are accustomed to walking into the grocery store and purchasing whatever foods we like without any seasonal interruptions—a great luxury our grandparents may not have been able to enjoy. It comes at a price, however.
    Certain produce in our local supermarket has literally traveled from the other side of the world, where the Southern Hemisphere is enjoying different temperatures. Producing and transporting that produce will consume considerable more calories of energy (most of them burned as fossil fuels) than the fruit itself will provide to the person
who eats it.
    Many underestimate the variety of foods that are available locally throughout the winter; however, it’s much easier to find local variety in summer produce. Whether you grow it yourself, purchase from a local farmers’ market/grovestand, buy locally through grocery store vendors, or support restaurants using local products, it all benefits you, our environment, and the regional economy.

Eating with the Seasons
When warmer temperatures are here this time of year, it is fairly easy to do. “Eating with the seasons” involves choosing the foods you eat based on what is locally fresh and available. One of the most important aspects of eating with the seasons is that it may lead you to consume a broader diversity of foods (and therefore more nutrients!) rather than repeating the same weekly routine of meals. We generally have certain foods in our minds that we associate with different nutrients, and sometimes we may think if we don’t eat that particular food, we’re not going to get that nutrient—while in fact, there are a diverse range of foods that are rich in these nutrients. So, even if you don’t eat oranges all year round, that doesn’t mean you won’t get your vitamin C. Broccoli, cauliflower, strawberries, and cantaloupe are also potent sources of vitamin C—and are all locally available this time of year. (See chart for more locally available produce.)

What about Winter Months?
Eating from your local landscape doesn’t have to mean you can’t enjoy the bounty of the warmer months all year long…it only means that you have to plan ahead.
    Consider buying (or growing) local foods at their peak, freeze them, and then consume them within the next six months. The age-old skills of food preservation, like canning and pickling, are also making a comeback. Try learning these new skills to extend your ability to reap the benefits of a variety of local produce all year long. If these practices intimidate you, ask the vendors who grew the food at the farmers’ market for some tips.

Nutritional Value of Local Foods
Most produce sources are dense with nutrients, regardless of their place of origin. However, when plants are grown far away, they are typically harvested early and not allowed to fully ripen. It is therefore important to recognize that when produce has to travel far distances, the respective vitamins, minerals, and related phytochemicals may not reach their
peak levels either…All the more reason
to BUY LOCAL.


Regional Produce Now?
To get you started, here is a list of fresh produce available from our area in May and June:
> Asparagus
> Apples
> Blackberries
> Blueberries
> Broccoli
> Cabbage
> Cauliflower
> Cantaloupe
> Carrots
> Corn
> Gourds
> Herbs
> Honey
> Mushrooms
> Onions
> Peaches
> Pole Beans
> Raspberries
> Spinach
> Strawberries
> Tomatoes

Eating with the Seasons
Foods shipped by air really rack up global warming emissions. Here’s a list of commonly air-freighted foods and their country of origin. Try especially to get these locally when they are in season:
> Asparagus [Peru] > May-June
> Bell Peppers [The Netherlands] > July-Oct.
> Blackberries [Chile] > June-Oct.
> Blueberries [Argentina] June-Aug.
> Cherries [Chile] June-July
> Nectarines [Chile] July
> Peaches [Chile] June-Sept.
> Raspberries [Chile] May-Oct.
> Tomatoes [The Netherlands] June-Oct.