Seasons can also be considered a source of natural diversity. Changes in growing conditions from spring to summer or fall to winter are considered essential for balancing the earth's resources and its life forms. However modern food processing and worldwide distribution of food make foods available year-round, and grocery stores shelves look much the same in December as they do in July. Food miles are absolutely avoidable.
Of course in different parts of the world, and even in different regions of one country, seasonal menus can vary. But there are some overriding principles for seasonal eating:
- In spring, focus on tender, leafy vegetables that represent the fresh new growth of this season. The greening that occurs in springtime should be represented by greens on your plate, including swiss chard, spinach, romain lettuce, fresh parsely and basil.
- In summer, stick with light, cooling foods, e.g. fruits like strawberries, apple, pear, and plum: vegetables like summer squash, broccoli, cauliflower, and corn: and spices and seasonings like peppermint and cilantro.
- In fall, turn toward the more warming, autumn harvest foods, including carrot, sweet potato, onions, and garlic. Also emphasize the more warming spices and seasonings including ginger, peppercorns, and mustard seeds.
- In winter, turn even more exclusively toward warming foods. Foods that take longer to grow are generally more warming than foods that grow quickly. All of the animal foods fall into the warming category including fish, chicken, beef, lamb, and venison. So do most of the root vegetables, including carrot, potato, onions, and garlic. Eggs also fall under this warming category, as do corn and nuts.
