The Easiest Guide To Seasonal Eating: May Through Early June
Forget organic. Forget local.
Well, okay, maybe don’t forget them…but definitely take note of their less-talked-about, but equally-important cousin: seasonal eating. Hardly a new trend, the idea is actually rooted in a simpler time when we didn’t have immediate, consistent access to any food we desired, any time of year. Seasonal eating means consuming foods when they are naturally in season (either in your area or in their native region). This one small tweak could have a significant impact on the healthfulness of your diet, the size of your carbon footprint and the heaviness of your wallet.
The notion of catering your meals to your calendar may seem foreign, and, yes, it does require a bit of forethought and research, but making more seasonal food choices is absolutely worth it.
Fruits and vegetables picked at their peak tend to have more nutrients and antioxidants than their more hastily-harvested counterparts, so by identifying and enjoying in-season snacks, you’re more likely to reap those health benefits, too. Buying seasonal produce, especially if you’re focusing on your area, often means buying local. As a result, you’ll help reduce pollution generated by the shipping process and also support small and midsize farmers in your region.
Here are some of our picks for in-season foods that are definitely worth stocking up for through early June.
West Coast:
Avocados
Avocados seem to be a supermarket staple (which guac lovers are certainly not complaining about), but it’s not because they magically grow year-round. California-grown avocados are only available from February through September, with late May/early Summer being the crop’s peak. So, while you can access fresh, in-season avocados any time you want, now is the ideal time to stock up on US-harvested options that have incurred on fewer transportation costs. Filled with healthy fats, avocados can be mashed onto a piece of multigrain toast, or sliced as a turkey burger garnish.
Cherries
Since cherries have a very short growing season each year, it’s not surprising that they’re are a pretty coveted fruit. While cherry season is exciting for food shoppers nationwide, Californians, in particular, should take advantage of their proximity to the action, and enjoy this sweet fruit at its most optimal (now through the end of June). Enjoy cherries fresh, with whipped cream or dried in a homemade trail mix.
Asparagus
While you can easily find asparagus in just about any grocery store in the country at just about any time of year, this versatile, nutrient-packed veggie is only actually harvested from March through June or July in the United States. Washington state and California are big asparagus producers, and now is the time their harvest stocks shelves nationwide. Trim the bottom inch off the stem, then let your inner chef take over; roasted, grilled, or sautéed, asparagus are an easy addition to any meal.
Asian Pears
Known for keeping well, this pear variety can last up to 3 months if stored in the refrigerator. Grown in California, Asian Pears have just been harvested, and will remain seasonal through about late October. Crisp and packed with vitamin C, try slicing them into your favorite salad, or tossing one in your purse for a fresh midday snack.
East Coast:
Green Peas
Though some frozen varieties deliver a respectable amount of nutritious value, there’s nothing like cooking with fresh green peas pulled straight from the pod. Spring is the best time for East Coasters, particularly in the New Jersey or Delaware areas, to stock up on this classic, versatile veggie. Select smooth, medium-bright green pods at the store or farmer’s market, and enjoy raw, in a soup or baked as a simple side dish.
Rhubarb
Rhubarb can seem somewhat intimidating if it’s an ingredient you aren’t used to working with, but this licorice-looking veggie is actually quite delicious if you know how to select, store and use it properly. Look for brightly-colored, crisp stalks to ensure optimal ripeness, and try to avoid any with leaves attached (as they are not edible). Use rhubarb to make your own yummy jam, or in a variety of homemade baked goods.
Spinach
On top of being a vitamin-packed powerhouse, this leafy green is also super easy to cook. As versatile, delicious and nutritious as spinach is, it contains high levels of pesticides, so it may be worth the effort to find a local, organic version. Enjoy sautéed, in a morning smoothie or as the base for a fiber-filled salad.
Strawberries
Sure, you can run to the store and buy strawberries in the dead of winter, but doing so means you’ll pay a lot more, sacrifice freshness and add thousands of miles to your carbon footprint. A better option? Wait until these delicious gems are in season, which happens to be now! Look for firm, deep red berries, and store them in a dry container to increase their relatively short shelf life (just a few days upon purchasing). Slice vitamin-C-rich strawberries over cereal, into a salad or on a parfait.
Eating seasonally (and regionally, if you can!) is an amazingly straightforward way to add more intention, nutrition and global impact to your everyday diet. Researching which produce is at its prime in different areas of the country at various times of year is definitely worth the effort. Being more conscious of the natural lifecycle of certain fruits and vegetables means you’ll naturally adopt a more purposeful, balanced approach to shopping for, preparing and eating food.
