Eating Seasonally

12-Dec-2012 Contributed by: Phoebe Tonkin

 

By Phoebe


Has anyone ever been to the supermarket, and bought mangoes, even though its SNOWING outside? That’s because those mangoes were probably imported from thousands of miles away, from a tropical country that’s in the middle of their Summer.
 
Trying to eat locally, and therefore seasonally is so beneficial for you, as our bodies are predisposed to eating according to the climates were in. Notice how on a hot summers day, nothing is more satisfying and hydrating then a  big juicy pineapple. Or a slice of watermelon?
 
And in Winter, when your body is trying to keep itself warm, a big bowl of hearty pumpkin soup is so comforting and gives your body the energy to keep itself warm.
 
Not only is eating locally and in season good for our bodies, it is also helping out the environment. It takes a lot of energy and pollution to transport those juicy mangoes cross country.
 
So head out to your local farmers market, get to know what fruits and vegetables are in their prime in the season you are in right now, and enjoy eating produce that is fresh, local and doesn’t hurt our beautiful planet.
 
EATING BY THE SEASONS
Spring
Vegetables
Artichoke, Asparagus, Bamboo shoot, Carrots, Cauliflower, rocket, New potato, Spring Onion, Chervil, Parsley, Radish, Samphire or sea grass, Spinach, Watercress, garlic, Morel mushrooms, Beetroot, choko, green beans, Savoy cabbage, Asian greens, Broccoli, Broad beans, Sorrell, Sweetcorn.
 
Fruit and Nuts
Raspberry, Strawberry, pink grapefruit, sundowner apples, mandarins, Valencia orange, cashews, pineapple, papaya, rhubarb, cumquat, tangelo, avocado
 
Summer
Vegetables
Eggplant, Green Bean, Snake beans, Zucchini/Courgette, Zucchini flower, Bell Pepper, Chilli, Capsicum, Samphire, Basil, Mint, Cannellini bean, Broad Bean, Runner bean, Swiss Chard, Peas,, Radish, Borlotti bean, Sweetcorn cobs, Chanterelle (mushrooms), Cucumber, Celery, Okra, Bitter melon, Squash, Leek.
 
Fruit and nuts
Cherry, Blackberries, Nectarines, Apricot, Mango, Plums, Watermelon, Fig, Strawberry, Peach, Rhubarb, Blackcurrant, Raspberry, Walnut, Cantaloupe Melon, Tomato, Reed avocado, grapes, passionfruit, banana, lychee, gooseberry.
 
Autumn
Vegetable
Carrot, Pumpkin, Sweet potato, Lettuce, Turnip, Shiitake mushrooms, Red Cabbage, Asian Greens, Spinach, Silverbeet, Field and Pine Mushrooms, Fennel, Leek, Chicory, Marjoram, Zucchini, Olives, Eggplant, Tomato, Daikon Radish, Shallots, Ginger, Brown Onions.
 
Fruit and Nuts
Apples – Jonathon, Gala, Golden Delicious, Red Delicious, Granny Smith, Fuji, Pear, Grapes, Fig, Pomegranate, Kiwifruit,Guava, Persimmon, Rhubarb, Banana, Nashi, Quince, Lime, pistachio, peanut, hazelnut, almond, chestnut, walnut, pecan mangosteen, custard apple, Fuerte Avocado
 
Winter
Vegetables
Carrot, Daikon, Chinese cabbage, White Cabbage, Swede (or Rutabaga), Celeriac, Turnip, Brussel Sprout, Pumpkin, Beetroot, Parsnip, Leek, Shallot, Broccoli, Cauliflower, Spinach, Silverbeet and Chard, Witlof, Radicchio, Kale, Beetroot, Celery, Fennel, Olives, Ginger, Horseradish, Jerusalem Artichoke.
 
Fruits
Apples – all types, Quince, Tangelo, Cumquat, Mandarin, Navel and Seville orange, Pink Grapefruit, Macadamia Nut, Pineapple, Custard Apple, Tamarillo.
 

 

 
Nutrition, Organic, eco-living, health
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