Eating seasonally: it’s been talked about, it’s been practiced by some, prepared by several restaurants. In theory, only eating seasonally grown, local, and inexpensive produce sounds amazing. In practice, however, it’s nothing short of a challenge. We have gotten so used to the plethora of produce in our supermarkets that we forget that sweet corn in December isn’t normal, tomatoes should never be white when you cut into them, and blueberries in February just feel sacrilegious. But summer blueberries? Bliss.
Luckily, we are headed into summer, one of the best times to eat seasonally. Root vegetables are gone for now and we can finally say goodbye to brussel sprouts (if you’ve gotten over their notoriety in the first place). Read on to find out how you can eat seasonally this summer in the District.
Why eat seasonally?
1. Basic economics tells us when quantity goes up, price goes down. So when produce is in season, the abundance of the crop typically makes it more inexpensive.
2. Seasonal produce just tastes better! In the summer you can pick up strawberries at many local farms and taste their juicy flavor. But if you want strawberries in the winter, you will have to hit the grocery store and settle for a watered-down taste.
3. Buying seasonal produce provides an exciting opportunity to try new foods and to experiment with seasonal recipes. Look through what’s in season this summer, and test your culinary skills by incorporating something new into your diet each week.
4. It is healthier for you. When we attempt to locally grow produce in its off-season, it doesn’t grow as well and its nutritional value is compromised.
What’s in season now?
Where can I eat seasonally?
So what does this all mean for the environment?
For answers to these questions, see the full article.