YMCA Healthy Living Magazine, powered by n4 food and health (Spring 2014) | Page 5

“IN”

Spring
provides this guide to seasonal eating.
results in better flavour. Long storage time and freezing
can also impact flavour.
• More nutritious: Produce picked when ripe and fully
developed contains more nutrients. Longer transportation
and storage time often depletes some of the nutrients.
Fruit and vegetables start to lose nutrients immediately after
they are harvested, so fresh produce really is the best
produce. In terms of freshness, taste and nutritional value,
produce that has been transported over long distances
overseas or across the country really doesn’t compare.
Buying locally also helps support your local farmers, who
often sell their produce on the roadside, at local fruit and
vegetable grocers, or at farmers markets. While not all of this
produce may be from local farmers, often a majority is, which
usually means that it is fresher and more nutritious.
Another great way to increase your consumption of fresh
produce is to grow some yourself! While you may not be
able to grow everything you need, even just a little can be
satisfying and provide some nutritional benefits. And if you
have children, then even better. Get them involved! They
will take pride in what they grow and you may even end up
eating more vegetables as a result. If you’re unsure of what
to plant that will reap a harvest in Spring or another
season, check online for a guide as to what’s
recommended in your area, to plant each month.

So what ’s “IN” this Spring?

This Spring, there is a great variety of fruit, vegetables and
herbs to choose from:

Fruit

Bananas, cherries, citrus (cumquat,
grapefruit, lemons, mandarin, oranges,
tangelo), lychees, loquat, mango, melons
(honeydew, rockmelon, watermelon),
papaya, pineapple, rhubarb, strawberries

Vegetables

Artichoke, asparagus, avocado, beetroot,
borlotti beans, broad beans, broccoli,
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