June: A Cherry Good Month for Fresh Produce

One of the best things about summer is the abundance and availability of fresh produce. Although it is now easier to buy fresh produce year round, to get the best deals on fruits that you love you should buy them when they are in season.

Right now is a great time to buy and enjoy California Cherries. Cherries are a versatile ingredient for pies, desserts, and more! They are also a sweet treat by Fresh_Cherry_Asparagus_Salad.jpgthemselves. For a delicious cherry and asparagus salad recipe to try this summer, click here! Even more awesome recipes that incorporate fresh fruits and vegetables can be found at the Fruits and Vegetables More Matters website.

Grapes, strawberries, blackberries, blueberries and raspberries are also in season during the summer months. Remember to always try and fill half your plate with fresh produce, and to take advantage of the bountiful amount available during the summer! Check back at our blog throughout the summer for more yummy recipes!

Savannah Millburn

Springtime 7 Day Clean-Eating Challenge & Healthy Grocery List

Spring is officially here.  Are you ready to jump-start your health? I challenge YOU to eat clean for 7 days straight, for every meal: breakfast, lunch, dinner, and even your snacks! …and I have the tools to help you!

Eating clean can sometimes be a chore, as it is confusing! When you are only used to the endless, processed foods at the supermarket, sometimes you must question, so what is “clean” anyway?

First of all, clean eating is not a diet-it’s a lifestyle. You are either in it to change your ways or you probably shouldn’t do it at all (shhhhh…you didn’t hear that from me!). I believe everyone has their own personal idea of what’s considered “clean eating,” especially since there is NO clear definition of what “clean” is. However, I would have to imagine that everyone would agree to some extent that the general definition would be: the elimination of processed, extra additives, chemicals, and refined foods in one’s daily diet. Instead, you are choosing to eat foods in their simplest or “whole” state.

Some benefits to eating a clean diet are:

  • Fat loss
  • Increased energy and stamina
  • Decreased health problems
  • Better sleep
  • Improved mental well-being
  • Improved skin
  • The list goes on & on!

The easiest way to start eating clean is to prepare your own meals at home. Yes, this means you have to start learning how to cook! This way, you know exactly what ingredients you are eating and the amount of calories you are consuming.

Confused about what to buy or what to eat? Included is a specific meal plan with specific foods for each day & meal. However, you may use the plan as a guide to making your own dishes-since this plan is not a “one size fits all.” Not everyone likes chicken. Not everyone eats meat. Not everyone likes fish, etc, etc, etc.  Here goes…have fun and do your best to give it a go for 7 solid days! 🙂

The Grocery list

Here is a huge grocery list of clean eating foods. You do not (I repeat 🙂 ) do not, have to go out and buy every single item on this list. This is solely just to give you an idea of what is considered clean and for you to use as a guide for the future when you are grocery shopping.

Veggies:

  • Cucumbers
  • Squash
  • Carrots
  • Garlic
  • Zucchini
  • Okra
  • Broccoli
  • Bell Peppers
  • Tomatoes
  • Radishes
  • Turnips
  • Rutabagas
  • Rhubarb
  • Onions
  • Sweet potato
  • Pumpkin
  • Avocado
  • Eggplant
  • Cauliflower
  • Artichoke
  • Kale
  • Collard Greens
  • Spinach
  • Arugula
  • Beet Greens
  • Swiss Chard
  • Turnip Greens
  • Lettuce
  • Cabbage
  • Leek
  • Brussels Sprouts
  • Asparagus
  • Celery

Fruits:

  • Apples
  • Bananas
  • Cherries
  • Clementines
  • Oranges
  • Strawberries
  • Blueberries
  • Grapes
  • Grapefruit
  • Dates
  • Figs
  • Kiwifruit
  • Blackberries
  • Raspberries
  • Peaches
  • Plums
  • Nectarines
  • Tangerines
  • Honeydew
  • Cantaloupe
  • Papaya
  • Pear
  • Cherry
  • Mango
  • Guava
  • Tomato

Protein:

  • Turkey or Pork tenderloin
  • Salmon
  • Cod
  • Halibut
  • Tilapia
  • Tuna
  • Lean Steak
  • Skinless Chicken breasts
  • Turkey bacon
  • Extra Lean Ground turkey
  • Tofu
  • Hummus
  • Grouper
  • Egg whites
  • Turkey
  • Pork Chops
  • Scallops
  • Shellfish

Flours

  • Wheat flour
  • Oat flour
  • Almond flour
  • Chickpea flour
  • Rice flour
  • Quinoa flour

Nuts/Seeds:

  • Walnuts
  • Cashews
  • Almonds
  • Sunflower seeds
  • Pumpkin Seeds
  • Peanut Butter (Natural)
  • Almond Butter (Natural)
  • Flax seed
  • Chia seed
  • Macadamia Nut
  • Hemp seeds
  • Peanuts
  • Pecans
  • Sesame Seeds
  • Pistachios
  • Pine Nuts

Grains/legumes:

  • Brown rice
  • Oats
  • Quinoa
  • Lentils
  • Whole wheat bread
  • Black beans, kidney beans, chickpeas, green peas, pinto beans, mung beans
  • Whole wheat tortillas
  • Whole Wheat English muffins

Dairy:

  • Unsweetened Almond milk
  • Unsweetened Rice Milk
  • Unsweetened Coconut Milk
  • Greek yogurt
  • Cottage cheese
  • String Cheese
  • Goat Cheese
  • Low fat cheddar cheese

Condiments/Oils/Dressings/Extras:

  • Raw maple syrup
  • Raw Honey
  • Stevia
  • Olive oil
  • Balsamic Vinaigrette
  • Sunflower oil
  • Coconut oil
  • Avocado oil
  • Olive oil

Drinks:

  • Water
  • Coffee
  • Protein shake

AVOID:

  • No refined sugar
  • No white sugar
  • No white pasta
  • No soda or juice
  • No fast food
  • No alcohol
  • No cookies, donuts, or pastries
  • No chips

The Plan

Day One

7am Breakfast:

  • 2 slices of turkey bacon with ½ cup oatmeal with cinnamon and stevia

10am Snack:

  • Fruit smoothie (1/2 banana, 4 strawberries, 1 cup almond milk, ice)

12pm Lunch:

  • Grilled chicken salad with 2 tbsp light balsamic vinaigrette, topped with unlimited veggies

3pm Snack:

  • 1 apple with 2 tbsp of peanut or almond butter

5pm Dinner:

  • Muffin Tin Tacos (see recipe)

8pm Snack:

  • Protein shake

Day Two

7am Breakfast:

  • ½ grapefruit with 1 cup Greek Yogurt and one piece of toast

10am Snack:

  • Handful of almonds with 1 banana

12pm Lunch:

  • 6oz sirloin with brown rice and asparagus

3pm Snack:

  • 1.5 cups Natural air-popped popcorn

5pm Dinner:

  • Black Bean Burgers (see recipe)

8pm Snack:

  •  2 tbsp Cottage cheese with handful of strawberries

 Day Three

7am Breakfast:

  • Blueberry protein muffins (see recipe)

10am Snack:

  • 2 almond butter bars

12pm Lunch:

  • 1 salmon filet with brown rice and half an avocado

3pm Snack:

  • Strawberries with 2 tbsp cottage cheese

5pm Dinner:

  • Lean Pot Roast with brown rice and veggies (see recipe)

8pm Snack:

  • Protein shake

Day Four

7am Breakfast:

  • 2 slices of turkey bacon with ½ cup oatmeal with cinnamon and stevia

10am Snack:

  • 3 boiled eggs with handful of almonds

12pm Lunch:

  • Grilled chicken salad with 2 tbsp light balsamic vinaigrette, topped with unlimited veggies

3pm Snack:

  • 5 whole grain crackers with 2 oz low fat cheddar cheese

5pm Dinner:

  • Grilled Spicy Shrimp Tacos (see recipe)

8pm Snack:

  • 2 tbsp Cottage cheese with handful of strawberries

Day Five

7am Breakfast:

  • 2 Ham & Egg Cups (see recipe) with one piece of toast

10am Snack:

  • 3 boiled eggs with handful of almonds

12pm Lunch:

  • 1 filet of tilapia with brown rice and half an avocado

3pm Snack:

  • 2 tbsp Hummus with baby carrots

5pm Dinner:

  • Zesty Turkey Meatballs with brown rice & veggies (see recipe)

8pm Snack:

  • Protein shake

 Day Six

7am Breakfast:

  • ½ Grapefruit with 3 boiled eggs

10am Snack:

  • 2 almond butter bars

12pm Lunch:

  • 1 grilled chicken breast with 1 sweet potato and 1 cup of broccoli

3pm Snack:

  • 2 boiled eggs and a handful of almonds

5pm Dinner:

  • Easy Crock pot Turkey Chili (see recipe)

8pm Snack:

  • 1 piece string cheese & handful of almonds

Day Seven 

7am Breakfast:

  • 2 slices of turkey bacon with ½ cup oatmeal with cinnamon and stevia

10am Snack:

  •  3 boiled eggs with handful of almonds

12pm Lunch:

  • 1 Salmon Filet with Brown Rice & Half an Avocado

3pm Snack:

  • 1 apple with 2 tbsp of peanut or almond butter

5pm Dinner:

  • Lean Meatloaf (see recipe)

8pm Snack:

  • 2 tbsp Cottage cheese with handful of strawberries

Recipes

Blueberry Protein Muffins

Ingredients
• 2 cups of unsweetened applesauce
• 1 teaspoon of vanilla extract
• 2 scoops vanilla protein powder
• 1 cup blueberries
• 3 cups of rolled oats
• 2 table spoons of melted coconut oil

Directions
1. Preheat oven to 350 degrees
2. In large bowl mix together the applesauce, vanilla, and protein powder.
3. Once all mixed fold in the blueberries, rolled oats, & melted coconut oil.
4. Place mixture in muffin tin and bake for 30-35min or until golden brown.
5. Let cool and serve!

Almond Butter Bars

Ingredients
• 3/4 cup raw honey
• 1 cup raw almond butter
• 3 cups old fashioned oats

Directions
• Heat the almond butter & honey in a saucepan on low heat until melted. Stir & remove from heat.
• Pour mixture over oats in a large bowl. Stir thoroughly.
• Pour & press batter into a 9 inch baking pan and bake at 350 degrees for 15 minutes.
• Remove & let cool.

Ham & Egg Cups

Ingredient

• 6 whole eggs
• 6 slices thick ham
• Salt/Pepper to taste

Directions

1. Grease muffin tin.
2. Place one piece of ham in each tin.
3. Crack one egg into each ham slice.
4. Sprinkle salt/pepper to taste.
5. Bake at 350 degrees until eggs are cooked to your liking. (I like mine all the way baked so it usually takes 15 minutes)

Muffin Tin Tacos

Ingredients
• 1 package wonton wrappers
• 1 lb. ground beef
• 3 tbsp chili powder
• 1/2 tbsp garlic powder
• 1/2 tsp onion powder
• 1/2 tbsp paprika
• 2 tbsp cumin
• shredded lettuce, shredded cheddar cheese, chopped tomatoes-for topping (optional)

Directions
1. In a skillet heated over Medium, brown ground beef. Drain.
2. Add in seasonings and mix well. Set aside.
3. Preheat oven to 350 degrees,
4. Place two wonton wrappers in each tin cup of the muffin pan. (It is okay for the corners to point upward)
5. Spoon ground beef mixture into each cup.
6. Bake for 15 minutes until corners of the wonton wrappers are golden brown. Remove from oven.
7. Top with your favorite toppings.

Skinny Zesty Turkey Meatballs

Ingredients
• 1 lb lean ground turkey
• 1 egg
• 2/3 cup oats
• 1 packet Italian dressing mix
• salt/pepper to taste

Directions
1. Preheat the oven to 400 degrees.
2. Combine all the ingredients together; stir well in a bowl.
3. Form around 20 balls out of the mixture. Put them on a broiler pan.
4. Bake around 15 minutes or until a cut meatball shows no pink inside.

Black Bean Burgers

Ingredients
• 1 (15oz) can black beans
• 1 ranch seasoning packet
• 1 egg, beaten
• 1/2 onion, diced
• 2 jalapenos, diced
• 1/2 cup oats
• 2 tbsp chili powder
• 2 tbsp paprika seasoning
• 1 tbsp garlic powder
• 1 tbsp ground cumin
• 3 tbsp sriracha sauce
• 3 tbsp water
• 1 clove garlic, minced
• 1/2 green bell pepper, chopped

Directions
• Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
• Mash black beans in a bowl; add onion, garlic, jalapenos, & bell pepper. Mix. Set aside.
• Whisk water, sriracha sauce, ranch packet, chili powder, cumin, paprika, & garlic powder together in a separate small bowl.
• Mix oats & egg into the black bean mixture. Combine with the seasoning mixture.
• Spoon ‘burger-sized’ mounds of batter onto the prepared baking sheet, about a 3/4-inch thickness per mound. Shape into burgers.
• Bake in the preheated oven until cooked in the center and crisp in the outside, about 10 minutes on each side.
• Enjoy bunless or you can use lettuce leaves for a Paleo “bun.”

Grilled Spicy Shrimp Tacos

Ingredients
• 1 lb. peeled & de-veined shrimp
• 1 tsp cumin
• 1 tsp cayenne pepper
• 1 lime juiced
• 2 tbsp olive oil
• 6 wheat tortillas (8 inch)
• 1 head lettuce; chopped
• Misc toppings of your choice (cheddar cheese, sour cream, tomatoes, etc)
• salt/pepper to taste

Directions
1. Combine olive oil, lime juice, peel, cayenne, and cumin in small bowl. Thread shrimp onto skewers; season with salt and pepper.
2. Brush shrimp with lime mixture.
3. Grill until shrimp are cooked through, about 3 minutes per side, brushing occasionally with lime mixture.
4. Roughly chop shrimp.
5. Top each tortilla with shrimp, lettuce and any other toppings you would like.

Easy Crock pot Turkey Chili

Ingredients

  • 1 cup dry black beans
  • 1 cup dry pinto beans
  • 1 cup dry kidney beans
  • 1 cup water
  • 2 lb. lean ground turkey
  • 1 yellow onion, chopped
  • 3 large tomatoes, crushed
  • 1/2 cup green bell pepper, chopped
  • 2 garlic gloves, minced
  • 2 tbsp chili powder
  • 2 tbsp ground cumin
  • salt/pepper to taste

Directions

1. Soak the beans in a large pot overnight. Drain and place into the crock pot.
2. Brown ground turkey in a skillet. Drain and place into the crock pot.
3. Dump the rest of the ingredients in and stir.
4. Cook on HI for 4 hours, stirring every hour.
5. Salt/pepper to taste.

Lean Meatloaf

Ingredients

• 2 lbs. 98% lean ground beef
• 1 cup oats
• 2 eggs
• ½ small onion, diced
• ½ green bell pepper, diced
• 2 tbsp. Worcestershire Sauce
• 1 tsp. garlic powder
• Salt/Pepper to taste

Directions

1. In a large bowl, mix together the ground beef, eggs, and oats with an electric mixer or your hands (I love doing everything by hand!).
2. Next, add in the veggies, Worcestershire sauce, and seasonings. Mix well.
3. Form into a loaf using your hands and wrap in wax paper or plastic wrap.
4. Wrap in tinfoil & freeze.
5. Bake at 350 degrees when ready to cook.

10 Foods You’re Eating Wrong …who knew?! Read on for your health!

10 Foods You’re Eating Wrong  By Kristin Kirkpatrick, MS, RD, LD

Not all food is created equal if prepared the wrong way. See which mistakes you could be making with some of your favorites.

broc
Steaming was the only cooking method that completely preserved, and even increased, the cancer fighting components of broccoli.

Imagine the following scenario. You’re engaged in conversation at a dinner party with friends that you feel comfortable enough to discuss “hot button” topics with. Politics, religion, and parenting techniques probably come up and most likely, the views vary by person. When I attend dinner parties, however, the issue of food is often the hot topic of the night, and even hotter, the opinions surrounding the right and wrong way to eat. It’s not enough these days that we are eating more kale (thank you trendy farmers markets and Hollywood celebrities!), we have to now dissect the right and wrong way to eat it as well. It was discussions like these that motivated me to write this blog. After all, my career surrounds helping people to simply eat better — to get, what I call, the most bang for their nutritional buck. There are many factors that impact the amount of nutrients that you will derive from a food. Things such as cooking and ripening method, food pairing and even your own gut flora may impact how much benefit you get from plant-based foods. Different varieties of foods affect this as well. Not all nuts, apples or as you’ll read in my first example, potatoes are created equal. If you’re interested in knowing how science views the best way to eat, then read on. Spoiler alert: Raw is not always the right way to go!

Potatoes
Think you’re getting the benefits of the potato vegetable when you consume French fries, mashed or baked potatoes from white potatoes? Think again! One study found that it was purple potatoes that gave the best benefits, like lowering blood pressure and reducing the risk for cancer. Further, a 2014 study found that purple potatoes surpassed their white counterparts when it came to high amounts of polyphenols and decreased effect on overall blood sugar response.

Carrots
As fall gears up, our love of soup increases as well. Next time you’re making a batch of chicken noodle soup, resist the urge to cut up your carrots. One study found that cutting carrots increased surface size and allowed more nutrients to leach out. That means after washing and peeling, your carrots should hit the water in their whole form. Keep cooking (vs. raw) though. One study found that cooking carrots increased the bioavailability of carotenoids.

Tea
If you want high nutrient absorption with your high tea, then forget about doing as the Brits do it! Several studies have shown that adding milk to your tea may actually take away some of the cardiovascular benefits that tea provide. Going with green tea? Add a little juice instead to sweeten. The vitamin C in juice may help to increase the bioavailability of green tea’s nutrients.

Garlic
Don’t rush your garlic, CRUSH your garlic! Research indicates that crushing your garlic and allowing to sit for at least ten minutes released an enzyme called allicin that has been shown to help reduce the risk of cardiovascular disease by making platelets less sticky or more likely to flow freely through the cardiovascular system.

Salad dressing
Fat free dressing may seem like a good idea in theory, but when you look at what you give up; it’s no match for the full fat counterpart. Several studies have shown the benefits that fat has when dressing your greens, from keeping you fuller and more satisfied after consumption to getting more nutrient absolution from your salad (specifically from lutein, lycopene, beta-carotene and zeaxanthin).

Apples & Pears
Let your fruit ripen up a bit! One study found that the ripening process allowed the breakdown of chlorophyll in ripening apples and pears which, in turn, produced more “highly active” antioxidants in the fruit.

Broccoli
Broccoli is, without doubt one of the best foods you can feed your body! Broccoli is part of the brassica family of foods, a family that has shown to be quite effective in terms of prevention of certain cancers from breast cancer to skin cancer , but how you prepare your broccoli makes all the difference in the world. A 2008 study found that steaming was the only cooking method that completely preserved, and even increased, the cancer fighting components of broccoli. Boiling and frying were found to be the worst cooking methods. Still don’t want to ditch the boiled broccoli? Pairing with a spicy food may help! A 2012 study found that adding spicy foods to broccoli increased its cancer fighting power and the spicier the better according to the study authors!

Mustard
Mustard in any form is a fabulous condiment to add to sauces, salads and sandwiches, but if you’re interested in decreasing overall inflammation as well as reducing your risk for certain cancers then you better keep your mustard choices simple. That’s right! It’s the cheap yellow mustard options that have the best benefits. Why? Because they contain a compound called curcumin (that’s the active ingredient in turmeric) that not only gives cheap yellow mustard its yellow color, but all of its potential health benefits as well!

While the factors discussed in this piece have an impact on the best ways to consume your foods, the truth is, simply adding these foods to your diet is a huge step in the right direction. Once you have mastered a liking for these healthier food options, the next logical step is to prepare in the best way for maximum nutrient density!  Eat more fruits & veggies for best results!!

September is Hunger Action Month–Take Action

Guest Opinion
By Jim Baldwin

September is Hunger Action Month nationwide and as a Feeding America food bank, Community Food Share is joining food banks across the country in recognizing that hunger and food insecurity in our communities is a year-round challenge.

It is easy to become “hunger-blind” in our community when all around us we see affluence and healthy people. Who would ever think that there is a serious hunger problem here and that thousands of families worry daily about where their next meal will come from? Indeed, poverty, food insecurity, and hunger are invisible in a suburban community like ours. So for us at Community Food Share this is also Hunger Awareness Month. There can be no appreciable action without community awareness first.

But, what does hunger look like in an industrial country such as ours? “To witness hunger in America today is to enter a twilight zone where refrigerators are so frequently bare of all but mustard and ketchup that it provokes no remark, inspires no embarrassment,” as quoted from a recent National Geographic article entitled, “The New Face of Hunger.” And then there is the paradox of hunger and obesity, both of which can and do exist at the same time. Those who live on low incomes, well below what is considered to be an affordable living wage in our area, make continual choices daily between paying the rent, paying for gas to get to a job, and/or paying medical bills and buying food.

The paradox and the dilemma come in when it is clear that fast and low nutritious foods are filling and much less expensive than healthy foods, especially fresh produce. Options are then determined by the limited dollars available. The choices are obvious and inevitable — a hungry child must be fed.

An effective and robust basic needs “safety net partnership” is at work in our community, and has been for many years. It is made up of the many excellent nonprofits that provide food assistance in varying ways: Food pantries, shelters, soup kitchens, emergency food box programs, residential treatment homes and multi-service agencies, which address the many challenges of those living in poverty — housing, utilities, and food.

The challenge to end hunger and food insecurity in our midst is a daunting one, and easily classified as just an aspirational goal, never to be accomplished — something somewhere up in the clouds. The “safety net partnership” would heartily disagree. We work together to meet the immediate and emergency needs of those living with food insecurity while using this experience to identify the many root causes of hunger: poverty, lack of an affordable living wage, inadequate education and work skills, unemployment and language barriers, to name few.

The powerful and relentless collaboration of all, including the generous, ongoing support of our community, underscores a commitment to ending hunger that translates into action. The problems are many, challenging, and seemingly impossible to solve, yet a hunger-free community is an achievable goal. As we enter this rich season of harvest we remain aware that not all share in its bounty; but we also remain committed to ensuring that everyone has enough affordable and nutritious food to promote a healthy lifestyle and participate productively in our community.

Jim Baldwin announced he is retiring as CEO of Community Food Share last week, after leading the food bank for 14 years. Thank you for your service, Jim.

We Have A Winner…

Wow…where to start?  After having spent the last 9 days abroad, I can honestly say I am truly glad to be back home and pecking away on my laptop.  Even though vacations are fun & exciting, it always feels good to get back into the swing of things.  Back in my own bed, back with my kids and pets, back to reality.

The hubs and I traveled to Paris and London last week.  We had a little bit of vacation and relaxation and also attended the first ever London Produce Show–which was very boutique-like in size and quite well done.  The exhibitor booths were all the same dimension which allowed for easy viewing and maneuvering throughout the show floor.  There were cooking demonstrations, Q&A sessions, and produce industry speaker sessions, in addition to the expo of businesses represented.  Many giveaways and a great lot of interesting and unique things to see and sample and an abundance of opportunities for networking and new introductions.  This show was clearly a “winner,” and in my humble, UK-loving opinion, the venue could not be beat.

lps2     London Produce Show

With that said, I have also named another recent “winner,” here at King Fresh.  While away in Europe, we had our monthly drawing for our new Grape Lover’s Giveaway section of the website.  …and I am excited to announce that Mary Hall of Kentucky is our lucky winner for the month of May.  Mary will be receiving a lovely “Spring Bouquet of Sweets and Fruit Gift Box.”  Congratulations go out to Mary…and good luck goes out to all entries this month!

box_of_gifts

Since June is National Fruit and Vegetable Month, we will be giving away a wonderful 512 page “Five-A-Day Cookbook” featuring 200 vegetable and fruit recipes.  Don’t delay–let your fingers do the walking over to http://www.kingfresh.com and enter to win TODAY!

fiveadaycookbook

“Winner” might just be associated with your name this June!!

Eating in Season

Fruits and vegetables

The benefits of “Eating In Season” are truly substantial for several reasons! When produce is in season locally, the relative abundance of the crop usually makes it less expensive. It’s the basic law of supply and demand, and when crops are in season you’ll be rewarded financially by purchasing what’s growing now.

For most of us, the taste of the food we buy is every bit as important as the cost, if not more so. When food is not in season locally, it’s either grown in a hothouse or shipped in from other parts of the world, and both affect the taste. If possible, grow it and pick it yourself – you’ll know exactly what went into growing those vegetables and you can enjoy them at their peak the day they are harvested. If gardening isn’t your thing, visit a local farmers’ market weekly or join a Community Supported Agriculture (CSA) farm, some of whom even deliver the weekly harvest to convenient distribution locations.

While it might not always be possible to purchase your seasonal produce locally, the next best thing is to purchase what’s in season somewhere else – and hopefully not too very far away to minimize shipping time and subsequent damage.

So determine what’s in season right now and dig in. You’ll be rewarded with high quality produce, packed with nutrition, at a lower cost. And your taste buds will definitely thank you for it!

Be Green, Share Gold

There are many choices we make each day that influence the size of our carbon footprint, one major one being the food we buy and eat. One of the best ways to be environmentally conscious about the food you consume is to purchase produce that is in season. Not only will these products be cheaper and more flavorful but it is also a much more sustainable way of eating. This is due to the fact that seasonal vegetables don not need to travel as far distances to reach their markets and thus do not require as much fuel to transport. Moreover, out of season produce generally need chemical washes as well as wax coatings in order to preserve them over the course of their long travels to their destination markets. Thus, by eating seasonally, one reduces the need for these chemical processes and reduces their overall carbon footprint.

This handy guide shows…

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