Eating produce that is in season, or at peak harvest for your geographical area, is known as seasonal eating. Not only can seasonal eating benefit local farmers and lessen your environmental impact, but it also makes a huge difference in the quality of food you’re consuming—think tastier, highly nutritious, fresh produce.
Seasonal Eating Basics
When it comes to seasonal eating, there are several food categories deemed “in season”: Storage, extended season, and field-fresh crops.
Storage Crops
Storage crops, which are most often root vegetables, are crops that are harvested and then placed in a storage environment to keep them fresh. These foods can last several months in the correct conditions.
Extended Season Crops
Extended season crops are grown during the off-season (seasons they normally can’t grow in), and then harvested and sold immediately. Techniques used to grow them include hoop houses, which are similar to greenhouses but without the use of electricity.
Field-Fresh Crops
Field-fresh crops are exactly as they sound—fresh from the field. By shopping locally, you can ensure that you’re purchasing seasonal produce from farmers in your area.
How do I eat seasonally in Michigan this spring?
- You can count on storage crops like apples, pears, potatoes, onions, and starchy root vegetables.
- Extended season crops tend to be greens and herbs like spinach, cilantro, or basil, among many others.
- Beginning around April, field-fresh crops include parsnips, and sprouts like alfalfa, mushrooms, and radishes.
Getting creative and incorporating seasonal produce into soups, salads, and other dishes will boost the quality of your meals and add a bit of fresh flavor to your spring season. To get started, try heading to the local Ann Arbor Farmer’s Market or a market near you.
Sources
- Colasanti et al, 2013, MichiganProduce Availability Chart
- Brooks et al, 2011, Does consuming seasonal foods benefit the environment? Insights from recent research