Have you ever bit into a peach in January to find it chalky, mushy and just generally unpalatable?

It’s really no surprise.  The reason you don’t get the full peach experience in January is because peaches aren’t generally grown in January!  If you live in colder climates,  the peach at your local grocery store has either flown thousands of miles to get to us, it has been frozen for a good six months, or it  has been genetically grown.

Not so peachy keen.

On the other hand, if you were to cook up some rhubarb soup in January, you would probably be pleasantly surprised with the richness in taste. The explanation for this is simple: Rhubarb is in season in January.

Eating in season is beneficial for a multitude of reasons. When a food is in its prime it has the most flavor and nutrition.  It is also more eco-friendly in that the seasons provide a natural way to balance the earth’s resources.

By following some simple guidelines, you can embrace seasonal eating and the benefits will prevail:

Get to know your local famer’s market:

Buying produce at a farmer’s market is the easiest way to ensure your food is fresh and in season. By visiting the farmer’s market you are also supporting the local economy and local farmers.  I also think it’s fun to meet the people growing my food!

Familiarize yourself with which foods are in season:

Spring Months: Greens such as Swiss chard, basil and romaine lettuce

Summer Months: Berries, plums, pears, summer squash and corn

Fall Months: Carrots, sweet potatoes, onions and garlic

Winter Months: Root vegetables such as potatoes, beets, and yams

Get creative with your recipes:

This past weekend my son Max and I went to our local farmer’s market.  We picked up some butternut squash, arugula, some crunchy apples, some hand-made pastas and orzo, and some locally raised lamb.  The orzo was made with chestnut, sage and pumpkin.  It was gorgeous.

We cubed and roasted the butternut squash with a bit of olive oil and sea salt.  We cooked the orzo and tossed the butternut squash in with the orzo and a little more olive oil.  I grated some fresh Parmesan cheese on the arugula and tossed it with a bit of balsamic vinegar and sea salt.  We made lamb meatballs and sauteed them in olive oil until cooked through.  It was a delicious meal! I’m still enjoying one of the crunchy apples as a daily snack!