Our culture seems to have gotten the habit of thinking of all foods as always accessible. Our government reinforces this idea of seasonless eating with the admonition to have fresh fruits and vegetables daily. Seasonless eating can occur only in a global distribution system. A non-sustainable, unjust global distribution system.
Our habitual thoughts about what’s for dinner, what lunch looks like, and even access to snacks, are just that: habit. Our habits, like many habits, are replacements for active thinking. I propose that everyone who eats will benefit by putting some conscious effort into what healthy and seasonal eating is.
Try this: Pick one day a week (really, I’d love it if you always ate in season) to eat only what’s seasonally appropriate for your location. A general rule of thumb is that the food in season provides the best nutrition for the season. Certainly, any given food bought and consumed locally will almost always have higher nutrition than one picked and shipped. An additional benefit of buying local and from a small farm is that you are likely to find an interesting diversity of the foods. In some locations, the most seasonally appropriate foods are going to be foods harvested and preserved earlier in the year.
If our eating and therefore, cooking, becomes more attenuated to our food regions and the real foods that are in season so many things would change. We affect our world and our community with every food purchase we make. The closer to home we eat, the greater good we affect.
For my neighbors in the Pacific Northwest, The Seed Ambassadors have a good link about our winter vegetables.