- Jan 11, 2021
- 2 minutes
Eat healthier, eat seasonally
Have you noticed the watermelon and melons in the store are so ripe and juicy right now? I was thinking about this after watching the movie Food Inc. – a documentary about the unhealthy aspects of America’s food industry - including animal cruelty and environmentally-harmful methods of crop growing. My friends had been suggesting watching Food Inc., and I’m so glad I got around to watching it because it ignited my passion for supporting local farmers and being more conscious of my buying habits. Now I eat produce that is in season from my local area as much as possible, and in doing so, I am reducing my carbon footprint. Needless to say, I highly recommend watching this movie.
The film proves why buying locally and supporting local farmers aids in attaining a healthier lifestyle and reducing one’s carbon footprint. Buying locally has so many benefits, including boosting your local economy as well as buying and eating foods that are ultimate of better value, freshness, and better taste.
Here are a few of those reasons to buy local:
1. Most fruit & vegetables are picked before they are ripe. This leads to lower nutrient levels, including iron and other important nutrients.
2. Chemicals (insecticides, etc) are sprayed on the fruits and vegetables to ward off insects and American industrial agriculture dumps close to one billion pounds of pesticides on food crops annually. The US alone accounts for more than one-third of the $33.5 billion in global pesticide sales.
3. Support your local economy, not large corporate conglomerates that are made up of guys wearing business suits that make decisions about how to produce the most food in the least amount of time – I’ve got a hunch that they aren’t thinking about what’s the healthiest for you.
Here’s a simple list of healthy fruits & vegetables that are grown in the United States:
- Summer (June, July & August): Apricots, Blackberries, Blueberries, Blackcurrants, Bananas, Cherries, Cantaloupes, Carrots, Strawberries, Redcurrants, Nectarines, Apples, Grapes, Peaches, Plums, Raspberries, Mangos, Watermelon, Baby Coconuts, Most melons, Beets, Broccoli, Cabbage, Corn, Cucumbers, Garlic, Green Beans, Celery, Summer Squash, Cilantro, Fennel, Zucchini, Broccoli, Asparagus, Artichoke, Watercress, Radishes, Snow peas, Leeks, Peppers, and Swiss Chard.
- Fall (September, October & November): Lettuce, Tomatoes, Eggplants, Pumpkins, Spinach, Pomegranates, Winter Squash, Broccoli, Sweet Potatoes, Cranberries, Apples, Grapes, Mushrooms, Pears, Tangerines, Persimmon, and Oranges.
- Spring (March, April & May): Greens, Mint, Morels, Lettuce, Kiwi, Kumquats, Parsley, Nettles, Navel Oranges, Sweet Onions, Peas, Asparagus, Spring Onions, Rhubarb, Radishes, Pea Greens, Strawberries, Turnips, Fennel, Carrots, Cilantro, Fiddleheads, Arugula, Beets, Cardoons, Beans, Apricots, Artichokes, Bok Choy, and Celery.
- Winter (December, January & February): Chestnuts, Grapefruit, Oranges, Tangerines, Lemons, Kale, Leeks, Radishes, Rutabaga, Turnips, Citrus Fruit, Dates, Cranberries, Passion Fruit, Pears, Kiwi Fruit, Papayas, Persimmons, Collard Greens, Sweet Potatoes, Lettuce, Brussels Sprouts, Winter Squash, and Cauliflower. Avocado defies logic and seasonal patterns; generally, you can always find fresh Avocados.