Eating by the Season

What are the benefits of eating seasonally?

• Foods are more nutritionally dense

• Foods grown out of season often need extra support such as chemical ripening

• Studies have shown seasonality can affect the nutritional content of food

• It tastes better – pollination – which affects the flavour

• It is better for the environment

• It is more cost effective

Winter

Vegetables: broccoli, broccolini, Brussel sprouts, butternut squash, cauliflower, celery roots, collards, fennel, leeks, potatoes, pumpkin, rutabaga, sweet potatoes, sunchokes, turnips

Fruits: cranberries, grapefruit, kiwi fruit, oranges, persimmon, pomegranate, tamarillo, tangerines

Meat: duck, goose, partridge, quail, rabbit, venison

Shellfish: clams, crab, mussels, oysters, scallops

Summer

Vegetables: artichoke, arugula, beets, beet greens, bell peppers, carrots, cauliflower, corn, cucumber, eggplant, garlic, kohlrabi, peas, radishes, rhubarb, sweet potatoes, zucchini

Fruits: apricots, blackberries, blueberries, cherries, figs, lemons, limes, melon, mulberries, nectarines, passionfruit, peaches, plums, strawberries, tomatoes, Saskatoon berries, and sour cherries

Meat: duck, lamb

Shellfish: lobster