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Spring Eating

Why Eating Seasonal is Important

Raley's
Eat Farm to Fork by : Eat Farm to Fork
 Why does seasonal food taste so good? Seasonal food is grown in its natural growing season and preferred conditions, without the added cost of maintaining a greenhouse or transporting food from afar. When foods have to travel a long distance to where they’ll eventually be sold, they’re picked when they’re still under-ripe, instead of at the pinnacle of ripeness, which compromises flavor.

Seasonal produce is as fresh as it gets and tastes better. There are also some experts that believe eating seasonal, local produce maximizes its nutritional content. Check out some tasty recipes in the Cook-It-Yourself section with some seasonal produce:

STRAWBERRIES 
MONTHS IN SEASON: March to July
FLAVOR: sweet, tart, and juicy
PAIRINGS: Dark chocolate, balsamic vinegar, black pepper, citrus, mint, coriander, rhubarb, and vanilla are all great pairings with strawberries. 
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RHUBARB
MONTHS IN SEASON: April to June
FLAVOR: sour apples, but sweet and tart when cooked 
PAIRINGS: Try rhubarb with strawberries, apricots, berries, black pepper, citrus, ginger, nectarines, peaches, plums, or apple. 
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ARTICHOKES
MONTHS IN SEASON: March to June
FLAVOR: slightly spicy, sweet, nutty, tender
PAIRINGS: Black tea, bacon, rose, honey, tomatoes, butternut squash, crab, and blackberry are some interesting flavors said to pair well with artichokes.  

 

 

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Tags : freshhealthraleysseasonalspring

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