Green Valley Marketplace Is Not Responsible For Any Typographical Errors. We Reserve The Right To Limit Quantities.

Judy BattagliaNatural Foods Manager | Holistic Nutritionist

Essential Oil Coach | RYT YYoga Instructor

Have a wellness questions reach me at judy.battaglia@greenvalleymarketplace.com

Judy’s CornerJune/July 2020

Why you should be eating with the seasons?

Today it’s so easy to transport food long distances that we take it for granted that we can eat fresh berries in January or have avocado toast every day. Yet many of us have no clue when fruits and veggies are actually in season where we live.

When foods are grown out of season, they aren’t able to follow their natural growing and ripening rhythms. In order for certain fruits and vegetables to be available year-round, post-harvest treatments, known as ripening agents, are used. These include chemicals, gases, and heat processes. Some produce is also coated with an edible film.

These processes allow foods to be produced in mass quantities by slowing the maturation and ripening process. They also help to protect the produce from bacteria and other pathogens on their long journey from the fields to your local grocery store.

IT TASTES BETTER.Have you ever noticed that tomatoes grown in your neighbor’s summer garden taste much sweeter than the ones you buy at the supermarket?

Mass-produced produce intended to meet global consumer demand tends to suffer from a lack of flavor.

On the other hand, naturally ripened fruits and vegetables grown and picked in season are typically full of flavor and nutrients.

IT’S BETTER FOR THE ENVIRONMENT.

Think about it: How far did the pear or eggplant you bought at your local grocery store travel

before it was stocked on the shelves? Did it come from you local farmer, did it drive across the country, or did it arrive by airplane?

Consider buying locally grown produce. This is a great way to eat with the seasons. Plus, these foods don’t have to travel nearly as far, so the associated fuel emissions and transportation costs are minimal. Added bonus: Buying local helps support your local farmers.

In the ancient Indian practice of ayurveda, there is a special term for eating seasonally: ritucharya.

The concept of ritucharya breaks down what to eat during each season to maintain health and prevent disease. Although the seasons and foods included are specific to the Indian subcontinent, the philosophy still applies no matter where you live.

Besides the health benefits you can gain by eating in season, seasonal foods typically taste better. Plus, foods that are produced in season are better for the environment and easier on your wallet.

IT’S BETTER FOR YOUR HEALTH. Foods that are grown and consumed during their appropriate seasons are more nutritionally dense. In a study monitoring the vitamin C content of broccoli, it was found that broccoli grown during its peak season (hint: fall) had a higher vitamin C content than broccoli grown during the spring.

Green Valley Marketplace Is Not Responsible For Any Typographical Errors. We Reserve The Right To Limit Quantities.

Judy’s CornerJune/July 2020

SPRING

Corn QuicheINGREDIENTS 1 unbaked pie shell for 10-inch pie plate 6 slices bacon, cooked and crumbled, or 1/2 cup diced ham 1 cup grated Swiss or Monterey Jack cheese 1/2 cup minced scallions 1/4 cup diced red or green bell pepper 4 eggs 1 cup corn kernels 1 cup light cream salt and pepper, to taste dash of nutmeg

INSTRUCTIONS Preheat oven to 425 degrees F. Line a 10-inch pie plate or quiche form with pastry, and partially bake for about 8 minutes. Sprinkle the crumbled bacon, cheese, scallions, and pepper into the pie pan. Beat the eggs slightly, then beat the remaining ingredients into the eggs and pour the mixture into the pie plate. Bake for 10 minutes. Reduce the heat to 300 degrees F and bake for 30 to 40 minutes, or until a knife tests clean. Let rest for 10 minutes before cutting.

• Asparagus • Bean Sprouts • Garlic

• Kale • Leafy Greens • Mushrooms

• Peas • Radishes • Rhubarb

• Apricots • Avocados • Berries

• Cucumber • Eggplant • Peaches

• Plums • Tomatoes • Watermelon

• Zucchini

SUMMER

IT’S CHEAPER.When a fruit or veggie is in season, it’s abundant and, not surprisingly, it’s available at a lower price. For example, summer is berry season, so that’s why strawberries and other berries are so cheap during the summer.

Meanwhile, if you’re craving grapefruit in July, you’ll probably pay twice as much as you would in December. Why? Grapefruit is in season during the winter, so the supply is higher, driving down the price.

So What’s In Season?