Tips For Eating Seasonally, Wherever You Live

Food grown outside the local climate and season may not reach your plate until days or even weeks after harvest, and some is kept in cold storage for months before it hits shelves. That's not ideal for the nutritional content, since many vitamins begin to break down soon after produce is picked.

Those Australian oranges, South American peaches, and fresh leafy greens on the shelves in midwinter carry a cost well beyond their price tag. Shipping food around the world accounts for 6% of global emissions, adding to pollution and climate change.

Some areas are known for one particular locally produced food. Whether it's Washington apples, Iowa corn, Georgia peaches, or Maryland crab, locals know their regional specialties and exactly when they peak each year. Many places even hold festivals to celebrate the season.

Most seasonal foods are harvested all at once in a short window, which creates a sudden abundance in stores and drives prices down. Out of season, you'll usually pay a premium for a lower-quality version shipped from far away. The best deals come mid-season on fresh, regional produce close to where it's grown, which is easier on both your plate and your wallet.

Nearly every grocery store stocks the same basic lineup year-round, often just one or two varieties of each item. The world has so much more to offer. Seasonal displays keep something new in rotation, and local farms often carry heirloom or unusual varieties you won't find in stores.

There's something special about knowing exactly where your food comes from and meeting the people who grow it. Local farm stands, farmer's markets, and CSA programs are great ways to connect with growers, and they're a great source of insider tips on the best seasonal picks.

The best meals are a feast for the eyes as much as the palate. Fresh seasonal food naturally brings vivid colors, great textures, and variety to the table. It's also something to anticipate; you start looking forward to each favorite as its season comes around.

There's nothing quite like ripe berries picked fresh, still warm from the sun. Berry brambles grow wild in many places, along with other wild, seasonal delicacies. Depending on where you live, you might forage morel mushrooms, fiddleheads, pawpaws, prickly pears, greens, and nuts. Just be sure you can positively identify anything you pick, since some wild plants and mushrooms have toxic lookalikes. When in doubt, go with an experienced forager or leave it.

The freshest, most local produce might be as close as your backyard with a home garden. Growing your own is also a great way to learn your area's climate, soil, and seasonal timing, and to see what thrives and what doesn't. Annual plants need replanting each season, while perennials come back to produce around the same time year after year.

Every region has its own growing climate and mix of local foods. With a little planning or a quick search, you can map out seasonal eating so you're ready to let go of items as their prime ends and welcome the next season's bounty as it arrives.