For maximum nutrition, we’re better off eating closer to the source and relying on Mother Nature for seasonal produce to keep us in balance
~Terry Walter, “Clean Food”
There are thousands of different approaches to eating out there, eating seasonally is just one of them. I like seasonal eating for many reasons, including how it allows me to connect with my community better…through farmer’s markets/farm stands, and I to support the local economy 🙂 I think that everyone should simply find which approach works best for you and parallels how you view yourself, food, the environment, and sustainability. That being said, knowledge is power, so here is a list of veggies and fruits that are in season this April. Enjoy!
Vegetables: zucchini, rhubarb,artichokes,asparagus,spring peas,broccoli,lettuce, arugula, dandelion greens, fava beans, fiddlehead
fern, leeks (end of season), morel mushrooms
Fruits: pineapples,mangoes, limes, oranges
“The seasons are what a symphony ought to be: four perfect movements in harmony with each other” – Arthur Rubenstein