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The Tastiest Way to Save the Planet 3 REASONS TO EAT SEASONALLY — STARTING WITH SQUASH
friendly. It’s also more likely to be grown in your area, meaning it traveled fewer
The hashtag #SeasonalEating has been shared more than 140,000 times on Instagram and it’s a movement that goes beyond social media. Chefs, farmers and environmental activists are all jumping on the bandwagon! Here are just a few reasons why they might tell you to consider choosing fall produce at the grocery store this month. 1. It’s good for your taste buds. Imported produce is often picked green and gassed with ethylene to produce the signature color. So, it’s no surprise it doesn’t taste quite right! Eating seasonally will ensure that your produce is fresh and flavorful. 2. It’s good for your health. According to the Fairfax Times, studies have shown that foods grown and eaten in-season have better nutrient composition. “One study that examined vitamin C content in broccoli found that broccoli grown in-season during the fall had twice as much vitamin C as broccoli that was grown out of season in the spring,” the paper reported. 3. It’s good for the planet AND your wallet. Foods grown in-season require fewer energy- and pollution-intensive inputs like heating and fertilizer, making them more eco-
CO2-producing “food miles” to get to you. For the same reasons, seasonal food is often more affordable for you to buy and for your local farmers to grow!
The first step to eating seasonally is to look up seasonal foods in your area on a website like SeasonalFoodGuide.org or to visit your local farmers market. In many parts of the U.S., squash is one of the tastiest, most affordable fall vegetables out there — and cooking with it is a great place to start. If you can get your hands on butternut squash, try making the “Butternut Squash Soup with Crisp Pancetta” from FoodAndWine.com. If delicata squash is more your speed, check out LoveAndLemons.com for a great recipe for “Roasted Delicata Squash With Apples and Sage.” Last but not least, pick up a copy of “Squash: 50 Tried and True Recipes” by Julia Rutland for a full guide to cooking with squash. The crisp autumn sky is the limit!
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