Eating With The Seasons
Humans are the only species on the planet with the ability to eat foods from anywhere else on the planet. Is that a good thing or not?
Prior to the Industrial Revolution, before 1850, the food supply for any group of people in any region was local, organic, and sustainable. No one called it organic or sustainable or thought much about it, because that’s all there was. Perishable food was transported no further than a horse & buggy could travel in one day’s time, about 150 miles. Thus all food was local and seasonal. And for the most part, the farmer knew the butcher and the customers.
And then, along came the railroads and the refrigerated railcars. Food could be grown in one location and transported across the country. Animals could be raised in one place, slaughtered in another place and then sold on the other side of the country. Today, we are able to get foods from all around the world.
Now, most Americans don’t know where their food was grown. Realistically, how much do you really know about the food you buy in the grocery store? Where it was grown, how the animals were raised, what they were fed, where the food was processed? My guess is very little, if anything. In fact, we don’t have to think about it today.
But is that a good thing?
Technology makes life simple, yet we lose much. Especially when it comes to our food. We’ve lost much, and I contend it is to our detriment.
We have lost cooking knowledge. Knowledge that was passed down through generations. Meal planning and cooking. The use of bone broth or stock, for both flavor and health. Bone broths once were a staple and were used in soups, stews, and other dishes. They provided minerals that were healthful and bone-building. Fermented foods are another example of foods that were once regular items in the diet. Today we resort to supplements and probiotics in an attempt to make up for what we no longer get from our food.
We’ve also lost our connection to food, to the land, and to the farmers and ranchers that grow our food. Most of our food comes out of factories or processing plants today.
In today’s world, with world-wide transportation capabilities, we have the ability to eat foods from around the world. We can have tropical fruit year-round, even if we live in New England. We can have the same vegetables on our table year-round. In fact, we are the only species on the planet , not including domesticated animals, with the ability to eat foods from anywhere else on the planet. We are the only species that doesn’t have to eat seasonal and local.
Is that a good thing or not? Let’s explore.
Local and Seasonal
First, what is meant by seasonal and local? Seasonal means that a food naturally grows at a certain time of year. And only during that time of year. It’s hard to know that shopping in the grocery store. You have foods from around the world. You expect to always find certain vegetables such as: tomatoes, potatoes, broccoli, etc. Even though they grow only during certain seasons.
My husband and I have been shopping farmers markets and local farmers for years. And I’ve learned a lot about what foods grow when and their requirements. I know that Brussels sprouts need the cold weather to grow, yet they are fussy and don’t like freezes much! And I know that okra grows in the South Texas heat. And once it starts growing, it typically won’t stop until the first freeze. Though in 2021 I learned that if the summer isn’t hot enough, it will stop producing. I also know that come late June through mid-August is that sweet spot of time that I like to call Ratatouille season! That’s when the eggplants, tomatoes, summer squashes and bell peppers are all a their peak! You’ll hear more about that this summer when I share my Ratatouille recipe!
Seasonal and local, for the most part go together. With a caveat. A local farmer can grow most anything if they use a greenhouse. That’s why, for me, I like to consider foods that are both local and seasonal.
But, Why Eat Local and Seasonal?
Why does it matter what we eat? Isn’t the fact that we have access to foods from around the world reason enough to eat them all?
Maybe? Though I don’t believe that myself. I contend that Mother Nature has a plan that includes eating the food locally and seasonally available, for a purpose. I believe we were meant to, for the most part, eat local and seasonal foods.
Sounds crazy? I confess that I never gave it a moment’s thought for many years.
Yet, there actually is science to back it up. And it starts with your pineal gland. The pineal gland is a tiny, pine cone shaped gland in the middle of your brain. It is the major producer of melatonin and is responsible for regulating circadian rhythms. Among other things, the circadian rhythm is responsible for sleep/wake patterns, hormone production, endocrine function, digestion and cell regeneration. The pineal gland monitors sunlight, temperature, and environmental factors, including the foods we eat, and uses that information to regulate circadian rhythm.
By eating out of season, we are, in effect, confusing our pineal gland. When we eat pineapple in December in New England, the pineal gland is getting mixed messages. The weather tells the pineal gland it is winter, yet pineapple is a tropical fruit. (I’ve also come to wonder if overly air-conditioned and heated buildings are also confusing the pineal gland. Something, perhaps, to explore later.)
At some level we know about eating with the seasons. We eat more stews and meats and warming fats in the winter time. And, we’re less likely to eat ice cream in winter. Springtime is the time of many vegetables, especially radishes which help us lose that winter fat. Summer is full of vegetables and fruits.
Foods have energy. Energy that comes from the environment in which they were grown. From the sunlight and temperature and even the amount of daylight. And there is a synergy to eating what is local and seasonal. There’s a delicate balance in our world. An intelligent design that results in foods growing during the right season to provide the energy that we need during that season.
More Reasons
If that doesn’t convince you, here are some other reason to buy fresh, seasonal, local produce:
Freshness. When you buy from local sources, your food was in the ground just days, sometimes hours, before you buy it. Grocery store produce may have traveled for days or weeks and could have even been stored.
Fewer Chemicals. Foods that travel long distances and foods that are stored are treated with wax and other substances to preserve freshness and appearance.
Fewer Pesticides. Many local farmers grow organically, even if they aren’t “certified organic.”
More taste! This was what sold us on shopping farmers markets. When you find that all the produce, even the tomatoes, are so full of flavor.
Environmentally Friendly. If your food hasn’t traveled halfway across the country, think of all the fuel that wasn’t burned to get it to you.
It’s More Fun! This may be just me? I enjoy the idea of foods having seasons. Looking forward to winter and having broccoli and cauliflower to make into soups. To all the winter greens like kale and Brussels sprouts. Or summertime and okra. And then, months later being glad that okra season is over! And of course, Ratatouille season!
I’m Sold, How Do I Eat Seasonal and Local?
The best way to start eating seasonal, local food is by skipping the grocery store. Or by going to the grocery last to fill in what you can’t find locally.
Look for these options in your area:
Farmers Market – Be sure to ask about their ‘rules’ as some markets have none which means you won’t know for sure that the produce is coming from local farms. Without rules, they can literally go to Produce Row in your area, buy foods from around the globe, and sell them to you.
CSA – Community Supported Agriculture – a way to support local farmers and get fresh local produce. Think of it as a subscription plan.
Co-ops – The Farm Connection in San Antonio is an example. They have products available from many local farmers, ranchers, meat producers and more. You order and then pick it up at their location.
Local Farmers
Start with this link: LocalHarvest to find CSA, co-ops and more in your area.
Of course, this may mean acquiring new skills, depending on your current cooking skills. If you need personal attention in learning cooking skills, I offer coaching and cooking classes.
My husband and I started on the seasonal, local journey back in 2010 when we discovered the Pearl Farmers Market. We got to know some of the farmers and learned that many used organic practices but were not “certified organic.” When the pandemic hit, the market closed down. But our favorite farmer had a weekly farm stand. So we drove out to the farm every Wednesday afternoon. It was a long drive, but literally one of the few times we got out. Today we order from them and meet them close to home for pickup.
Are we 100% seasonal and local eaters, now? For the most part, though we occasionally buy from the grocery store. I don’t believe in absolutes, so I allow for flexibility.
Stay tuned! Next week I have a recipe I’ll be sharing.