Eating Seasonally (And Why It Rocks)

Its August! Which means we are in the heart of summer flavor. The changing months mean that, in the kitchen, we can experiment with a variety of flavors and tastes all while promoting a holistic, healthy lifestyle and taking care of our earth’s resources.

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There are so many reasons to eat seasonally, but here are a few favorites:

1. More Flavor
Seasonal foods are picked at the height of their freshness. This means that in-season produce will be the most flavorful, ripe and delicious items you can find.

2. More Health
Foods that are in-season are packed with nutrients, as they have had proper time to ripen and become full of their natural nutritional content. In addition, eating seasonally means that you’ll eat a diverse range of foods, offering your body various vitamins, enzymes, and antioxidants that you may not otherwise eat.

3. More Experimentation 
Eating seasonally means that you get to be creative with your food! When you pick an eggplant, or find a jicama that you aren’t sure what to do with, jump on Pinterest and find a new, creative recipe to try.

4. More Affordable
When produce is in season, it’s easier for farmers to get those products on shelves or into markets. You’ll find that prices are much lower for in-season items.

Here is a list of some in-season August foods. So go ahead, venture out to your local farmers market and start eating seasonally!

  • Avocados
  • Blackberries
  • Blueberries
  • Corn
  • Cucumbers
  • Eggplant
  • Figs
  • Grapes
  • Melons
  • Nectarines
  • Peaches
  • Peppers
  • Plums
  • Potatoes
  • Raspberries
  • Summer Squash
  • Tomatoes

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Try these fun August recipes for a fun flavor venture!

Peach + Parmesan Flatbread
Ingredients:
1 large piece of naan
1 ripe peach, pitted and sliced thinly
1/2 cup Parmesan cheese
1 lemon to zest
Small handful of parsley
Olive oil

Directions:
Preheat your oven to 375.
Place the naan on a greased baking sheet. Slice your peaches, chop your parsley, and arrange both on the naan. Grate about 1 tablespoon of lemon zest all over the peaches. Add the Parmesan and drizzle liberally with olive oil. Bake for about 12 minutes, or until the edges are golden. Slice and serve warm.

Kale, Peach, Corn + Walnut Salad, with Honey Vinaigrette
Ingredients:
3 cups Kale
1 Peach, sliced and pitted
2 stalks of corn, grilled and corn removed
¼ cup walnuts
¼ cup olive oil
2 Tablespoons honey
1 Tbs Dijon mustard
¼ cup white wine vinegar

Directions:
In a salad bowl, combine kale, peach slices, corn and walnuts.
In a jar, combine olive oil, vinegar, honey, and mustard. Shake vigorously or until well blended.
Pour the dressing over the salad and mix well!

What are your favorite August foods?

Images via Paper Antler

Kara is a foodie, dreamer, and bubble gum enthusiast based in downtown LA. She loves creating -- whether its with food, space, or design. Hosting is part of her DNA and she loves helping others discover their own style of cooking and operating within the kitchen.

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