Seasonal Eating

You adjust your wardrobe with the seasons — your diet should be no different, especially because adjusting your diet in this way can benefit your body’s health. As seasonal shifts affect your body, the foods you eat can help you accommodate — or counteract — the changes.

There’s a reason we don’t crave salads everyday in the winter – our bodies need the vitamins and minerals in the foods that are in season during this time. For instance, less sun exposure during the winter months may cause the need for extra consumption of foods high in vitamin D such as fatty fish, dairy products, and fortified cereals.

Eating with the seasons also brings variety to your diet — and that helps you get the full complement of vitamins, minerals and other nutrients that nature offers. Rather than start every morning with, say, half a grapefruit , you might switch to pomegranates in late fall and blueberries in summer. One study found that women who ate a diet rich in fruits and vegetables from 18 different plant families (including cruciferous vegetables from the Brassicaceae family, such as cabbage, cauliflower and brussels sprouts) had significantly less damage to their genetic material than women who limited themselves to five plant families. This probably reflects the tens of thousands of years that our genes evolved in concert with the environment as our ancestors gathered food from a wide variety of sources. This diverse array of nutrients from the plants we eat (phytonutrients) work together like a symphony to support our body and the way it works in an optimal way.

For additional information on seasonal eating


The Cleveland Clinic

This is a wonderful collection of recipes using hardy greens from Good Housekeeping’s Daily Green

Big Beautiful Bunches of Mustard Greens from Armstrong Valley Farm