EAT WITH THE SEASONS
There are so many benefits to eating foods that are in season. For one, they are more affordable since these foods are more abundant and even more nutrient dense due to its environment and growing conditions.
Foods that are in season even taste better and don’t have to travel as far to get to your table. You can even grow some of these foods in your own backyard which reduces your carbon footprint and supports a more geographically sustainable food economy. By choosing local and seasonal produce, we help to create a healthier world!
This list was created for the foods grown in Southern California with a subtropical climate. To find seasonal produce in your specific area, please visit: www.seasonalfoodguide.org
I love citrus and January seems to be the best month (especially in California) for oranges, grapefruits, lemons, and limes.
February is the month of love and during this month I eat a lot of sweet fruits like blood oranges and passion fruit.
Get lucky in March with these delicious fruits and vegetables. Don’t forget to make a healthier version of McDonald’s Shamrock Shake.
I love April so much! It’s usually the month when Southern California starts to get champagne mangoes back in by the boxes.
Enjoy the delicious cherries and avocados that May brings.
Watermelons are usually back in stock during the month of June so I go through a lot during this time. I always start off the day with a little watermelon or watermelon juice. Seeded watermelons usually pop up in the middle of summer so anytime I see those, I pick those over seedless. Don’t be so afraid of seedless watermelon though.
July is is all about independence so I like to make a fun dessert with strawberries, blueberries, and bananas which display red, while, and blue, the colors of the American flag.
August is now my favorite month in California when it comes to harvest. Everything seems to be in season and growing abundantly during the time. One of my favorite places to visit besdies the Farmers Markets in San Diego is Farmstand West in Escondio. You can get anything from local oranges, tomatoes, avocados, passion fruit, seeded watermelon,
My fall fruit favorites include figs, grapes, apples, strawberries, and cantaloupe.
Autumn is when I kick off #rawtillsquash where I go from 100% raw to about 90% raw in exchange for winter squash and pumpkins. I prefer eating these over nuts and seeds during the colder months.
November is the month of gratitude. Visit my gratitude list here and get inspired to create your own list of what you’re grateful for.
My birthday month has a lot of options when it comes to both fruits and vegetables. Cheers to another year of eating healthy, local, and seasonal foods!
