Keeping Green Local and in Season

I went to one of those quasi/organic fruit and veg shops where rain forest music softly plays in the background and the help wears earth tones.

Rows of blueberries, blackberries and raspberries were highly visible under "ORGANIC" signs.

Upon further inspection they were grown in Chile. The South American country over 9K miles away.

Any organic good was wiped out by the immense fuel used in transportation.

Plus, such long distance travel increases the possibility for food contamination and other risks.

Eating in season and local are important components to being helpful to both yourself and Mother Earth.

Eat local by shopping at farmers' markets or joining a CSA (community supported agriculture). Both can be found almost anywhere and year-round in the USA.

During winter in the Northern Hemisphere it is the time for root vegetables (carrots, butternut squash, sweet potatoes, broccoli and the like). Incorporate kale, cabbage and brussel sprouts. Apples provide sweetness and variety in fruit desserts.

Currently in Florida, strawberries are bountiful from places like Plant City and soon in Northern California they will appear along with early springtime asparagus.

I am big on freezing in-season veggies and fruits for use at a later date.

Tonight, peaches - sun dried fresh from being picked in July - will be incorporated into a pound cake.

The memory of that summer day, along with the fact both Mother Nature and myself are healthier, is better than eating out of season berries anytime.

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