“Eat your fruits and vegetables.”
You’ve likely heard this statement since childhood but, did you think about why it is important to eat what is in season?
**It is cheaper, when produce is in season locally:
1. Abundance of the crop usually makes it less expensive & fresher
2.Many people are surprised to find that a wide variety of crops are harvested in the fall (squash, apples, endive, garlic, grapes, figs, mushrooms) and winter (citrus, kale, radishes, turnips, leeks) in addition to products that we readily associate with the summer like sweet peas, corn, peaches, cucumbers, tomatoes, zucchini, and green beans. To find out what’s harvested seasonally in your area, go to www.localharvest.org to find farmers’ markets near you and seasonal produce guides.
3.Transporting produce sometimes requires irradiation (zapping the produce with a burst of radiation to kill germs) and preservatives (such as wax) to protect the produce which is subsequently refrigerated during the trip.
4. Grow yourself or go to local farmers market-You’ll be rewarded with high quality produce, packed with nutrition, at a lower cost
Not sure how many fruits and vegetables you should be eating each day?
This visual example of what counts as a cup helps simplify the answer.
This doesn’t necessarily mean that you have to eat less food. You can create lower-calorie versions of some of your favorite dishes by substituting low-calorie fruits and vegetables in place of higher-calorie ingredients. The water and fiber in fruits and vegetables will add volume to your dishes, so you can eat the same amount of food with fewer calories. Most fruits and vegetables are naturally low in fat and calories and are filling.
Breakfast: Start the Day Right
Light Lunch
Dinner
Add in 1 cup of chopped vegetables such as broccoli, tomatoes, squash, onions, or peppers, while removing 1 cup of the rice or pasta in your favorite dish. The dish with the vegetables will be just as satisfying but have fewer calories than the same amount of the original version.
