Growing up on the east coast of south Florida, I experienced 2 seasons… hot and then for about two months, not as hot. After living up in the midwest now for a few years, I’ve learned that there are actually 4 seasons and they are called Spring, Summer, Fall, and Winter. And each season brings with it its own fruits and vegetables that grow best during that time. I first started reading up on seasonal eating a few years ago and thought, “That sounds good and all but it’s not for me.” I enjoy cooking the food I’m in the mood for and if I’m in the mood for a fresh summer salad in the dead of winter, seasons and resources be damned, I will make that salad and enjoy it! But turns out as time went on, I started realizing cooking and eating this way led to 1) a summer salad in winter tastes far inferior to a summer salad in summer and what actually ends up tasting better in winter is a winter squash and leek risotto. 2) more plastic waste/transportation resources since the food I was eating was having to be shipped from central/south America and 3) more expense (see #2)

Due to budget constraints, (this is where I wish I could unknow what I know about the mass meat industry so I don’t have to buy the humanely treated expensive stuff) we have transitioned from one vegetarian meal a week to one meat meal a week. It makes me want to cry but it also makes me appreciate and anticipate that meat meal every week. So now with quadruple the number of vegetarian meals I have to make, I have found myself at the farmers’ market on many more Saturdays than previous. It’s the easiest way to do less waste food shopping, not even mentioning supporting your local farmers and cutting down on shipping waste/resources. And what do they have at the farmers’ market but a LOT of seasonal fruits and vegetables. And this, my friends, is what has led me to checking out all the seasonal cookbooks at my library. To get as close as possible to my budget, I have had to get uncomfortable. I asked questions about different vegetables, wandered around creepily seeing what everyone had/what their prices were and generally looked like I had no clue what I’m doing. I only had to do this a couple of times before I got the hang of it and now I walk confidently into that market, say hi to the farmers who are beginning to recognize me, get what I came for and head on out.

When you cook and eat seasonally, the fresh ingredients are the star of your meal. A tomato eaten in August needs but a sprinkle of salt and a fresh picked ear of sweet corn in July can basically be eaten for dessert. Our dinners have become simpler but still delicious. I won’t say this will be as easy in the winter as it is now when the spring and summer foods shine and I have a feeling that I will cheat and purchase produce in February that isn’t in season (why is February always the hardest month!?) but my hope is that it won’t be as often as I did previously.

And there have even been two unexpected benefits. I’ve lost some weight and as I eat of the season, I see how God provides for us. “Summer and winter and springtime and harvest… Join with all nature in manifold witness to Thy great faithfulness, mercy and love.”

Long story short? Maybe try adding a seasonal meal a week. Do some research to find out what is in season in your location this time of year and choose a meal based on one of those ingredients. If you can’t make it to a farmer’s market, join a CSA (I know, it’s a big upfront cost but will pay for itself as the season goes on or see if they might offer a payment plan) or take a few seconds to check the stickers on your produce to see where it was grown and try to buy produce that is grown nearest you. You might be surprised what new foods you might find and enjoy.

Embrace the challenge and have fun!

Pictured: asparagus/beet green/wild garlic quiche and strawberry shortcake. Quiches are an easy way to incorporate seasonal produce and shortcakes are the perfect way to celebrate a certain someone turning one year old.

Seasonal eating resources:
*Six Seasons: A New Way with Vegetables by Joshua McFadden. It’s brand new, I was the first to check it out at my library and will absolutely be purchasing my own soon.
*Earth to Table: Seasonal Recipes from an Organic Farm by Jeff Crump. You can make these recipes still without buying everything organic if finances are concerns.
*And for both of these books, keep things simple. If you don’t have an ingredient or can’t afford an ingredient, use your discretion but chances are, it will still taste delicious without it.