Eating seasonally for health
I mowed the weed patch formerly known as arugula, salad mix and radishes today. The spicy scent permeated the heavy pre thunderstorm air and all the little insects fled their newly established homes and ran for quieter ground. I remember clearly the feeling of rebirth in spring. Green was the theme-both in my environs and my diet. I felt so cleansed and new. The arrival of summer brings its own kind of rebirth. There’s a subtle shift of gravity like the stretching of the puppeteer’s string, worn from movement. My diet gradually shifts from green to a more colorful palette. The arrival of summer squash gently nudges us toward the explosion of color that arrives with tomatoes and peppers and eggplants. Wouldn’t want to shock our systems!
I love eating seasonally. The next crop to come on never fails to send me excitedly digging out my favorite recipes and searching for new ones. Eating seasonally is what keeps me healthy. With things changing constantly, fruits and vegetables never get monotonous and I end up with a veggie laden crazy kaleidoscope of food. Yum.