This topic is so FULL of interesting aspects it’s difficult to know where to begin. It came up because a cousin of mine posted a status update on her facebook page that she would only be shopping at Farmer’s/Grower’s markets from now on because the food tasted so much better from those outlets. There ensued a discussion about why that would be so and I decided to weigh in on the subject with my blog so here goes.
Of course, the most obvious reason to change your diet to a seasonal one is because of the taste as my cousin has delightfully discovered.
Foods do in fact taste so much better if they’re consumed in season. You know Mother Nature is pretty clever. She provides the exact right amount and type of nutrient for the foods that grow in any particular season. Foods taste better in season because nutrients required for the growing of that particular food are in greatest abundance during their proper growing season.
There is actually research supporting this, it was done in 1997 by the Ministry of Agriculture, Fisheries and Food in London, England. Those researchers found that the nutrient content of pasteurized milk in summer versus winter was very different. This difference was eventually accounted for when scientists took into account the cows were actually consuming a different diet in winter to the one they enjoyed in summer, therefore the milk from those cows contained different nutrients.
The point that most fascinates me and that most people seem to forget when discussing this subject, is that human bodies are seasonal as well. Our bodies require the foods that are growing in season because we are affected by the seasons as well. Have you noticed that you don’t feel like salads in the middle of winter? Great lashings of heavy soups and stews are not what one wants to eat during the hot summer months. Your body needs to be fed what nature provides at the time. If you cultivate the habit of listening to your body, you will instinctively reach for foods that will nourish and replenish you best.
Economically it’s better for all of us to eat what’s growing at the time. Foods that have been cultivated and grown out of season not only taste insipid and contain fewer nutrients, they cost more to produce and are therefore more expensive.
Supporting your local farmers and producers is the best way to quite literally vote with your feet and let the big corporate farming concerns know that you prefer whole, live foods as opposed to their brand of produce which is most often bereft of complete nourishment.
And a final note. Supporting your local farmers is another way of staving off the genetically modified fruits and vegetables. Though some local producers are using these types of seeds, it’s more likely that you won’t be exposed to GM foods if you buy local.
So, in practical terms what does this mean? In different parts of the world, and even in different regions of one country, seasonal menus can vary. But here are some overriding principles you can follow to ensure optimal nourishment in every season:
In spring, focus on tender, leafy vegetables that represent the fresh new growth of this season. The greening that occurs in springtime should be represented by greens on your plate, including Swiss chard, spinach, the Romaine lettuce, parsley, basil and the like.
In summer, stick with light, cooling foods in the tradition of traditional Chinese medicine. These foods include fruits like strawberries, apple, pear and plum. For veggies try summer squash, broccoli, cauliflower and corn. And a lovely summer herb is coriander (North Americans refer to it as cilantro)
In fall, turn toward the more warming, autumn harvest foods, including carrot, sweet potato, onions and garlic. Also emphasize the more warming spices and seasonings including ginger, peppercorns and mustard seeds.
In winter, you should turn even more exclusively toward warming foods. Remember the principle that foods taking longer to grow are generally more warming than foods that grow quickly. All of the animal foods fall into the warming category including fish, chicken, beef, lamb and venison. As do most of the root vegetables. Eggs also fit in here, as do nuts.
Happy, healthy eating everyone!

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