How to Eat Locally and Eat Seasonally in San Diego

It’s June in Southern California – a time for alfresco dining, picnics on the beach, and fresh summer finds at your local farmer’s market. Seasons form the natural framework for harvesting and eating, providing proof that "eating seasonally and locally" is good for both your health and the environment. Buying seasonal produce also provides an exciting opportunity to try new foods and to experiment with seasonal recipes. And it simply tastes better too.

Here in Southern California, we are fortunate to have an almost 365 day-a-year growing season – but differences in winter and summer produce still remain. Keep these tips in mind when deciding what is in season and what is not.

In the spring, cleansing and revitalizing foods, like leafy greens and sprouts, help harmonize the body with this season of rejuvenation and growth.

During the hot summer months, cooling foods such as corn, cucumbers, and melons help to keep the body cool.

During autumn and winter, when it’s cold out, we need to add fuel to the furnace; the focus is on storing up the energy with strengthening, warming foods such as whole grains, squashes, and root vegetables.

The summer months in Southern California provide an abundance of fresh fruits and vegetables. Below you will find some of the seasonal produce available now; enjoy these nutritional finds this season and your body will reward you with renewed energy, improved immunity, and as a bonus, you will be doing the environment some good as well!

Berries

The Romans prized wild strawberries for their medicinal properties. Ounce for ounce, strawberries have more Vitamin C than citrus fruit. According to the American Cancer Society, foods rich in Vitamin C may lower the risk of cancers of the gastrointestinal tract. Blueberries are another seasonal powerhouse. They have been shown to shrink cancerous tumors and prevent the development and growth of cancer. Researchers have found that blueberries reverse memory loss, and also improve physical coordination and balance. Blueberries have been shown to reduce cholesterol levels and may prevent urinary tract infections. They are low in calories, high in fiber, Vitamin C and antioxidants.

Greens

Leafy green vegetables are a great addition to a daily diet plan as they are loaded with nutrients that help to boost immunity and promote good health of the body. There are many leafy greens that are available in the spring and summer season.

Broccoli

For people faced with the need to rebuild their Vitamin D supply, broccoli may be an ideal food to include in the diet. When large supplemental doses of Vitamin D are needed to offset a deficiency, ample supplies of Vitamin K and Vitamin A help keep our Vitamin D metabolism in balance; broccoli has an unusually strong combination of both Vitamin A and Vitamin K. Broccoli is also a particularly rich source of flavonoids which have been shown to lessen the impact of allergy-related substances on our body. The fiber in broccoli can provide you with some cholesterol-lowering benefits and its phytonutrients have a strong, positive impact on our body’s detoxification system.

Bottom line

Seek seasonally fresh fruits and vegetables. Produce is at its nutritional prime when eaten in season so experiment with new flavors and farmers’ market finds. Stick with food grown close to home to reap the biggest nutrient boost while helping the environment.