September 24, 2009

Eating with the Season

There are so many changes that occur when a new season arrives. Autumn brings many wonderful treats, the magnificent colors of changing leaves, marvelous sunsets, the refreshing crispness to the air and a bountiful harvest of delicious nourishment. Eating with the season benefits our bodies, our environment and our wallets! When we choose to eat seasonal produce we end up eating fresher, tastier and more nutritiously. Vegetables like butternut squash are more dense and rich in flavor, and are packed with antioxidants and beta-carotene. Seasonal produce provides our bodies with the energy, vitamins, minerals and fiber we need. Eating seasonally supports our local economy, what is in season is more readily available, and we end up cutting out the premium costs of foods that are more scarce or those that travel far distances to reach our stores. Our environment is also loving that we are reducing the energy cost of growing and transporting "out of season" foods. Some of my favorites for the season include:
  • pears, apples, nectarines, plums, pomegranates and figs
  • butternut squash, chard, sweet potatoes, radishes, pumpkin, artichokes, beets, broccoli, cabbage and wild mushrooms
  • almonds, chestnuts, walnuts, chives, coriander, oregano and rosemary
Here's an idea for a tasty fall inspired breakfast:
I use a wheat and gluten free pancake mix, crumble some walnuts into it and serve the pancakes with either cinnamon dusted pears or poached pears. It's a satisfying breakfast that will warm you up from the inside out!

No comments:

Post a Comment