To get the most nourishment out of your food, select foods while they are in their prime growing season.
For example, in springtime, while leaves start to bud, focus on fresh leafy green vegetables such as: spinach, romaine and cabbage. Use fresh parsley and basil as seasonings during this season as well.
During the hot summer months, light, cooling fruits such as raspberries, pears and plums; along with fresh vegetables like broccoli, cucumbers and cauliflower are prime during this season. Also spices and seasonings such as peppermint and cilantro give an extra kick to summer-themed meals.
In the fall, harvest foods such as sweet potatoes, pumpkins, kale and carrots give a warming touch to your plate. Fresh spices and seasonings like ginger, peppercorn, garlic and mustard seeds are also prime during this time.
During the cold winter months, animal proteins including fish, chicken, beef and lamb fall under the warmest of warm food categories. Vegetables for this season still include spinach, carrots, potatoes, onions and garlic.
As the seasons change, so should your plate. A good principle to follow as you select your food for each season is: the longer a food takes to grow, the warmer that food often is. Let nature choose your next menu!
For more examples on which foods to eat as the seasons change, visit www.sustainabletable.org