Introduction:
Eating seasonally isn’t just a trend—it’s a sustainable way to enjoy fresher, tastier produce while reducing your carbon footprint. Discover why seasonal eating matters and how to get started.
Body:
- Spring: Asparagus, strawberries, peas.
- Summer: Tomatoes, zucchini, peaches.
- Fall: Apples, pumpkins, Brussels sprouts.
- Winter: Citrus fruits, kale, root vegetables.
- Recipe Idea: Roasted butternut squash soup for fall.
Conclusion:
By eating with the seasons, you’ll not only support local farmers but also enjoy better-tasting food. It’s a win-win!