Learn how to grow and eat what the earth naturally produces, when it naturally produces it.
It's funny how things tend to come full circle. You'd be surprised to find out that most of our eating practices aren't as innovative as we'd like to think.
Recently, health fanatics and eco-friendly consumers have been raving about farm-to-table eating, buying locally, and even going meat- and dairy-free. The latest trend in sustainable consuming is seasonal eating.
Where does this come from?
History suggests that many cultures and tribes in Africa had vegetable heavy diets. Though a few of the Bantu people have since adopted a meaty diet, countries like Ethiopia still maintain their favoured lifestyle.
Because Africans tended to be nomadic, they would travel from place to place eating the fruits and vegetables they found growing in the area.
They were eating seasonally.
Fast forward a few hundred years, and we seem to be returning to that lifestyle because we can appreciate that summer, autumn, winter and spring present a natural schedule for our eating patterns. We are also realising that industrial farming does irrevocable harm to our bodies and the planet.
Benefits of eating what's in season:
1. If you want a well-rounded diet, opt for locally-sourced and seasonally grown produce. You'll be getting hydrating fruits during the hotter months, when your body needs it, and heartier vegetables that keep you fuller for longer during the chilly months when soups and stews are in order.
2. Fruits and vegetables that grow according to their respective seasons have proven to be tastier and more nutritious because they have been harvested and ripened at the right time. The use of artificial greenhouses manipulate the genetic properties of the crops, which might compromise the quality of the produce you purchase and consume.
3. Eating seasonally will cut the demand for out-of-season produce significantly. Farmers will stop leaning on irrigation systems and climate modifiers so heavily, thus decreasing their carbon emissions and water use.
4. When farmers encouraging the growth of seasonal growth on their farm, their abundant harvest will flood the market and cost for produce will go down. Bye-bye R15 avocados!
Now this begs the question, what fruits and vegetables should I be buying when?
Summer
During the months of December, January and February, you can enjoy most of your stone fruits. Nectarines, Peaches, plums, litchis, cherries apricots and mangoes are at their sweetest and juciest during these months. Kiwi, pineapple, pomegranate and most berries grow during the warmer months too.
I can't get enough watermelon over the summer holiday because it's delicious, and it's high water content (92%) only means good things for my skin and digestive system.
Vegetables that grow during summer include sweet corn, aubergines (eggplant), pumpkin, cabbage, asparagus, celery, radishes, spinach and sweet potato.
Autumn
From March to April, those ridiculously expensive avocados we insist on buying are in season. Figs, granadillas, papaya, apples and grapes also grow during autumn. Because the weather is starting to get colder, citrus fruits that load us with Vitamin C during the sniffle season begin to grow as well. You can look forward to grapefruit, oranges and naartjies too.
Swap out salad dinners for stews with mushrooms, potatoes, courgettes (zucchini), cauliflower, turnips, baby marrow, onions and brussel sprouts. Most beans grow during autumn.
Winter
June, July and August call for comfort food and hibernation. The cold climate isn't very accommodating for fruits because they tend to grow on trees that frost overnight. Limes, lemons and tomatoes are among the few fruits that can survive the chilly months.
Beans are still sprouting during winter. Turnips continue to grow from autumn too. Other roots that manage to avoid the harsh weather above ground include both sweet and regular potatoes, parsnips, radishes, and celeriac
Spring
Completing Mother Nature's cycle are the months of September, October and November. Some of our favourite summer fruits are beginning to grow again. Watermelon, nectarines, apricots, coconuts, bananas and dates are naturally available during spring. Lemon and limes are still growing from winter too.
With the fruits come the return of beetroot, carrots, celery and cucumber. Kale, spinach, lettuce and watercress make the most of the rainy weather.
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Food has the potential to heal the body. There is undeniable proof that if you eat better, you'll feel better. This all depends on where you source your food and how it is grown.
My good friends at Earth Forest talk about the importance of growing your produce in healthy soil to yield the most nutritious food for you and you family.
Read all about it here.