Seasonal Eating

At URSLF, we encourage small, practical shifts that make a real difference for your health. One of the simplest and most impactful habits is eating with the seasons. Choosing foods that grow naturally during each time of year supports your body’s needs, connects you to your community, and reduces strain on the environment.

The Benefits of Seasonal Eating

• Better Nutrition: Produce harvested at peak ripeness contains more vitamins, minerals, and antioxidants.

• Improved Flavor: Fruits and vegetables grown in season taste richer and more vibrant.

• Lower Cost: When crops are abundant, prices drop, making seasonal foods more budget-friendly.

• Local Support: Buying from nearby farms keeps money in your community and encourages sustainable agriculture.

• Reduced Impact: Seasonal eating reduces the need for artificial growing environments and lowers transportation emissions.

What’s in Season?

Here are a few examples of fruits and vegetables to look for throughout the year:

Spring

• Asparagus

• Spinach

• Radishes

• Strawberries

Summer

• Tomatoes

• Zucchini

• Bell Peppers

• Berries (blueberries, raspberries, blackberries)

Fall

• Squash (acorn, butternut, delicata)

• Apples

• Carrots

• Kale

Winter

• Citrus fruits (oranges, grapefruits)

• Brussels Sprouts

• Sweet Potatoes

• Beets

Getting Started

A simple way to begin eating seasonally is to visit your local farmers’ market. You’ll find produce at its peak and often discover varieties you won’t see in the grocery store. If a farmers’ market isn’t nearby, check your grocery store labels and look for items grown in your region.