Healthful Bites

No, we’re not celebrating the holidays in April…The spring, and even summer-like, weather has me ready to explore the best offerings at farmers markets and other local produce vendors! Many environmentalists tout the values of shopping local and opting for seasonal fruits and vegetables. But what does that mean? 

I’ve dug around on the Internet to find the greatest seasonal produce resources for you. And I would love for you to share your tips or favorite online resources in the comments!

 Spring farmers market finds! (For planting/admiring, probably not eating). :)

To kick this discussion off, this grower’s association site lists some of the benefits of buying local. And if you’d like to find some growers near you, check out this handy site from Local Harvest! You’ll find tips for starting your own garden, how to join a CSA (and the definition of a CSA) and blogs from the farmers detailing smaller-scale farm life.

 Local produce in NYC :)

Different parts of the country have different fruits and vegetables in season over the course of the year. A simple concept, but this can easily slip my mind when I see exotic fruits in the grocery store all year long. Epicurious has a fantastic “Seasonal Ingredient Map” that allows users to learn what crops are most available each month in each state. For example, April in Iowa brings asian greens, kohlrabi, lettuce and spinach. 

Not only is this a great tool for knowing which items will be most affordable and tasty at the store, but it also may assist those who are looking to start a garden. Plus, the map has pictures (for those exotic finds you may not recognize on the shelf) and links to recipes featuring the peak season picks. Try it out for your state!

As much as I love the occasional cup of berries in winter, I know that they, and other warmer-weather fruits and vegetables, taste much better in-season. But variety is key to getting the vitamins and nutrients your body needs from produce (and other foods). What to do? Try frozen! The chilled foods are picked at peak ripeness and frozen so that they will stay at their tastiest until they come out of your freezer.

Here are a couple tips from the most recent Women’s Health magazine about fresh vs. frozen:

• Opt for fresh when texture is important: in salads, when eating raw fruits and vegetables or when using as a component of a lightly cooked dish (pasta sauce, quick-cooking soup, etc.)
• Frozen works well for vegetables when they play a small role in a dish (a component of a dip or mash) or as part of a casserole or lasagna. Frozen fruits, such as berries, work great in smoothies or after being cooked, for example, in muffins or cobblers. 

I’ve been really enjoying fresh strawberries lately—and at a discount! Watermelon should be wonderful soon too. What fruits and vegetables have you been digging? And do you have any insights you can share about buying seasonally or locally?