In the United States we applaud ourselves for the ability to purchase all kinds of fruits and vegetables year round. But while our on-demand access has been perceived as an edible advantage, in reality, the negative consequences far outweigh the benefits.

Worldwide, most cultures only consume the foods that are produced at their peak time of year. Thankfully, with the latest “eating local and seasonal” trend, more Americans are beginning to acknowledge the importance of knowing where their food comes from.   

Besides the plain and simple fact that seasonal foods just taste better…here’s the additional 411 on the benefits of eating from farm-to-plate:

- No pesticides, chemicals or use of artificial preservatives (in most cases — but be sure by asking the farmer) 

- Reduced energy and gas emissions from food transportation (thus saving our environment)

- Supports local economy

- Costs less

- Foods are richer in nutrients

- Brings our focus back to more natural, clean and REAL foods in our diet

Depending on where you live, seasonal foods may vary.

Here is a list of the most popular spring vegetables, fruits, and herbs for you to enjoy:

Spring Vegetables
Artichoke
Asparagus
Carrots
Collard Greens
Fava Beans
Morels
Mustard Greens
New Potatoes
Rhubarb
Spinach
Sugar Snap/Snow Peas

Spring Fruits
Apricots
Avocado **MUFA Alert!
Mango
Pineapple
Strawberries

Spring Spices
Basil
Chervil
Chives
Cilantro
Dill
Mint
Oregano
Parsley
Rosemary
Sage
Taragon
Watercress

Want to learn more about how you can eat in season? Then check out localharvest.org to find sustainable farmers near you!

Do you try to eat in season? If so, what are some of your favorite springtime recipes?

Stay tuned June 21st for my summer guide to eating seasonally!

To find a local farmers market check this link:

http://www.ams.usda.gov/AMSv1.0/ams.fetchTemplateData.do?template=TemplateC&navID=FarmersMarkets&rightNav1=FarmersMarkets&topNav=&leftNav=WholesaleandFarmersMarkets&page=WFMFarmersMarketsHome&description=Farmers%20Markets&acct=frmrdirmkt