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Believe it or not, spring is almost here. It doesn’t seem like it, I know. But I can tell that the colder, darker days are behind us and there’s lots to look forward to! The sky isn’t pitch black anymore when I get out of work, so we must be getting closer to spring.
I love spring since my birthday’s in Maaaaayy (it is what it is, it’s what it is..)
But really, Spring is a good season because that winter depression starts to fade away, you see more sunlight, the world becomes colorful again, and there is tons and tons of delicious fresh new produce at the farmer’s market!
Always eat in season
Eating “in season” is very important from a Paleo perspective. Think about it, our ancestors had very different eating habits than we do, and those habits were heavily influenced by the season and climate they lived in.
The vegetation available in the summer was very different from the vegetation available in the cold winter months. Our ancestors have slowly evolved to thrive off of the only foods available to them at any given time.
We even metabolize foods differently depending on the current season and temperature.
Today, we can eat the same exact thing year round, month after month. While that’s great on one hand, it’s also unnatural and screws with our metabolism. We often end up eating the foods we like, not the foods we need, completely missing out on important nutrients and vitamins.
Once I went Paleo, my next big adjustment was to start eating more in-season. I found that to be pretty challenging, mainly because I didn’t know what was actually in season at the moment.
Especially in the winter. Our Farmer’s Market does not operate from late November to the beginning of April, so I have no easy way of knowing what comprises a typical winter harvest.
And supermarket shelves are obviously no help, since they look identical month after month.
Once I did a little bit of research and learned what produce grows when, it became pretty easy (and even fun!) to eat in season. It forces me to have a lot of variety in my cooking, allowing me to get creative and explore new foods and cooking methods.
The best part is that I feel like my body is getting exactly the nutrients it needs to get it through the season in the most efficient and healthy way. I feel like I’ve connected to the good old days when people ate the produce directly from their backyards!
What’s in season in the spring
Spring offers you a lot of options for Paleo-friendly recipes with its abundance of delicious fruits and veggies. For best results, eat plenty of these for the months of March through May:
- fava beans
- green garlic
- morel mushrooms
- spring onion
- sugar snap peas
- vidalia onions
- collard greens
- dandelion greens
- mustard greens
- spring mix salad
- Key limes
- horseradish root