Why Eat Seasonally?
Dr. Nafysa Parpia, ND
Is Seattle just a trendy city gastronomically, or is it on to something? If you have travelled to other major cities in the US, you may have noticed that the words “local, seasonal and organic” aren’t are as commonplace. In fact, if a restaurant strives to be one of this city’s top it had better boast these words or it does not stand a chance in the restaurant scene.
There are actually wonderful advantages of purchasing and consuming seasonal organic foods from local farmers whenever possible. Here’s why Seattle foodies are not just trendy in this manner.
Seasonal organic foods produced by local farmers are not laden with toxic chemicals, pesticides and herbicides. You will therefore not be consuming these things that wreak havoc on your endocrine system, nervous system and truly your entire wellbeing.
Seasonal foods are instead picked at their height of freshness and therefore are chockfull of nutrients that out of season, unripe fruits and vegetables are not.
It is best to make the food on your plate medicine by eating it when it can best provide you with enzymes, antioxidants, vitamins and minerals necessary for your body’s various biochemical reactions that sustain your health.
Sustainability and Environmental Impact
The toxicities that you avoid ingesting when eating organic, seasonal and local foods are also avoided in the soil that it grows in. Farmers producing these foods are active in protecting our planet by using other sustainable farming methods that do not pollute it. This also protects the farm workers’ health.
Locally produced seasonal foods have not travelled great distances before reaching your plate. Therefore environmental pollution is decreased, since significantly less fuel is used in their transport.
Economic Benefits to You and Your Local Economy
When you purchase organic, seasonal and local you help to develop your local economy by providing financial support to the farmers in your region. Seasonal foods are also priced significantly lower than out of season foods, thereby decreasing your grocery bills.
It truly does make sense to eat local, seasonal and organic! Let’s make this trend permanent – to protect ourselves, and to protect the earth.
Following is a list of foods that are seasonal for the fall:
Apples, Artichokes, Arugula, Beets, Belgian Endives, Broccoli, Broccoli Raabe, Brussels Sprouts, Cabbage, Carrots, Cauliflower, Celery, Celery Root/Celeria, Chard, Chicories, Chiles, Cranberries, Curly Endive (Frisee), Edamame, Eggplant, Escarole, Fennel, Figs, Garlic, Grapes, Green Beans, Green Onions/Scallions, Herbs (rosemary, parsley, thyme, sage), Horseradish, Jerusalem Artichokes/Sunchokes, Kale, Kohlrabi, Leeks, Lemongrass, Limes, Mushrooms (wild), Okra, Onions, Parsnips, Pears, Peppers, Persimmons, Pomegranates, Potatoes, Pumpkins, Quinces, Radicchio, Radishes, Rutabagas, Shallots, Spinach, Sweet Potatoes, Tomatillos, Turnips, Winter Squash, Zucchini