Benefits of Eating In-Season Produce
So why should you put forth the extra effort to eat seasonally? Well, there are a few reasons. But let’s start with the most straightforward one: Produce tastes better when it’s in season. It’s as simple as that.
If you want incredibly flavorful food, you should start with produce that’s in season and not kept frozen as it travels across continents or hemispheres.
But there are a couple other good reasons to focus on seasonally appropriate produce. When fruits and vegetables are in season, they’re able to fully ripen and develop in the sun without any unnatural assistance. That means more flavor and higher quality. And finally, it’s important to eat produce harvested in its prime because it retains more of its inherent nutritive value.
The End of Summer
Right now, we’re in the final month of summer. There are still a good number of typical summer foods in season, but we can also expect to see some foods typically associated with fall on the shelves.
August produce: acorn squash, apples, apricots, blueberries, butternut squash, cantaloupe, corn, cucumbers, eggplant, figs, green beans, kiwi, kohlrabi, lettuce, mangoes, okra, peaches, peppers, plums, raspberries, strawberries, summer squash, swiss chard, tomatoes, watermelon, winter squash, and zucchini
That said, it’s important to keep in mind that seasonal produce varies based on your location. For instance, tomatoes were at their prime for us in Austin at the end of June, but seem to be at their prime right now for more northern (and temperate) cities such as New York and Oregon.
With August being the last full month of summer, and we’ll be celebrating with dishes that make the most of the season’s produce. Think berries, corn, stone fruit, and, of course, plenty of tomatoes.