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Eat Your Best: Benefits of Eating Locally and Seasonally

Eat Your Best: Benefits of Eating Locally and Seasonally


What exactly does “eat seasonally” mean?

Eating seasonally means buying things that can be grown locally (or relatively locally), in their natural weather and climate conditions.

Eating seasonally is not only environmentally sound; it is good for your body! Purchasing local foods in-season drastically decreases environmental damage caused by shipping foods thousands of miles. The damage is associated with CO2 emissions needed to grow and transport the food we eat. When unprocessed fruits and vegetables are grown and consumed in their correct season, they contain more of the immunity boosting antioxidants and taste more sweet, juicy and fresh.

Also, know that eating local and seasonally saves you a lot of money.

Buying fruits and vegetables out of season means long shipping times, fuel costs and other factors that all add up to huge price tags.  Growing out-of-season produce in a faux-summertime greenhouse in the U.S. still adds up to more energy consumed and costs incurred, which are (of course) passed along to the consumer. Less energy equates to less transit time, in turn saving you big bucks.

Summer (May to late early September) is a great season filled with refreshing, sweet, produce bursting with flavor and phytonutrients that keep us healthy, cool and hydrated.

Below is a list of such goodness that gives an overall idea of seasonally ripe produce for the summer season.

For a more accurate list of specific produce separated by each state, please visit:http://www.epicurious.com/articlesguides/seasonalcooking/farmtotable/seasonalingredientmap and type in the state as it applies to you. Remember to try to eat as organically possible and grown in the United States as you can.

1. Peaches
2. Watermelon
3. Basil
4. Figs
5. Plums
6. Eggplant
7. Tomatoes
8. Corn
9. Summer squash10. Zucchini
11. Blueberries
12. Strawberries
13. Mango
14. Cucumbers
15. Cherries
16. Rhubarb
17. Nectarines
18. Lettuce
19. Broccoli
20. Okra

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