Beginner’s guide to seasonal eating

'“The closer we eat to the source, and the less processing and shipping, the more nutritional value we can access. And there is less risk of contamination, less fuel used, and less waste in the environment,” says Terry Walters, author of the seasonal cookbook Clean Food (Sterling Epicure, 2009).'

'As Walters points out, imported produce usually travels thousands of miles to reach your local grocery store. The next time you reach for a tomato in December, look at the label. Imported tomatoes travel an average of 1,569 miles, whereas one grown in your region in season may have traveled just 60 miles. And in-season, locally grown produce isn’t just tastier and better for the environment—it’s better for you, too. For example, one Penn State study found that spinach lost most of its folate and carotenoid concentrations after eight days of storage.'


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