Eat The Seasons

In the restaurant and food service industry this is a very widely accepted practice for two very important reasons, both of which are helpful to the average person preparing meals at home. Eating the seasons simply refers to the practice of eating the fruits and vegetables by the season they are most readily available or in bloom.

Reason #1: Cost Control

Foods that are in season are usually more reasonably priced than others that are harder to source. Browse your supermarket's produce section and notice the fruits and vegetables that are on sale. These are most likely the items that they have gotten at a much better price or have in abundance. Usually it's some combination of both reasons. This is a great time for you to enjoy the cost break. Try planning your menus around these items to continue to save. That's what any savvy chef does to help control their budget.

Reson#2: Freshness

It is very important to know where your food comes from. One of the best ways to ensure that your food has experienced less preservative measures is to eat the fruits and vegetables that are in season. They are usually fresher and can be locally sourced more often. Eating the seasons is exciting as a bonus. The colors, textures and tastes are endless and keep meal time something to look forward to weather you are dining in or out.

Here's a list of readily available fruits and vegetables you can enjoy. This list may vary based on your location but a simple search can help you narrow it down for your area or a talk with your supermarket's produce manager is always a good idea. He/she is a great resource and friend to have, trust me.

VEGETABLES

:

Artichokes

Broccoli

Brussels sprouts

Cauliflower

Leeks

Lettuce

Mushrooms

Parsnips

Pineapples

Radishes

Rutabagas

Turnips

Cabbage

Bok Choy

FRUITS:

Mango

Limes

Lemons

Oranges

Pineapples

Kiwi

Pears

Strawberries