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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!