I always try to eat whatever is currently in season, because I believe our bodies have evolved to thrive on foods that are available fresh from the garden. For most of human history, up until recent developments in industrial agriculture, in-season produce was the only food available.
For hundreds of thousands of years our bodies have learned to flourish in any given environmental conditions with the food that was available to us at that time.
We even metabolize foods differently depending on the current season and weather conditions!
Today, for instance, we have the option to eat strawberries year round. But I try to make a point of only eating them in the summer and late spring. Not only do they taste better (and come cheaper!) that way, but they are also better metabolized and provide us with nutrition most efficiently during those seasons.
Eating in season keeps me on my toes when it comes to cooking as well. It creates variety and “forces” me to change up my repertoire every few months. It’s fun! I get to be creative in the kitchen, and that, as you know, is one of my favorite things.
What’s in season in the summer
Summer is the most abundant season of the year, offering us the most colorful, delicious and exciting fruits and vegetables of the year. Know what they are and take advantage of them while they’re at their peak!
- Bell Peppers
- Green Beans
- Summer squash
- Butter lettuce
- Swiss chard
- Green Onions