Eat in Season: Fruits and Vegetables to Put on Your Plate During the Last Days of Summer!
This blog is written by guest blogger Leanne Lovsin.
Did you know that choosing to eat locally-grown fruits and vegetables is good for the environment? Local produce doesn’t have to travel very far to arrive on your plate; this helps reduce greenhouse gas emissions. It’s a win-win situation! You help support the local economy, eat fresh and delicious food, and improve your carbon footprint.
As the days begin to get shorter and the wind becomes a little brisker, you may catch yourself thinking about the upcoming fall season. But wait! There’s still some summertime left. Next time you go grocery shopping, celebrate the late summer harvest with fruits and vegetables that are grown locally during this fleeting time of year.
Blueberries (available July-September)
Who doesn’t love fresh blueberries? Packed to the brim with disease-fighting antioxidants, this indigo-hued fruit is a super healthy—and tasty—addition to your diet. You can find this fruit almost everywhere during this time of year: grocery stores, farmers markets, and pick-your-own fields!
If you do opt to pick your own blueberries (the more, the merrier!), they can be frozen and stored for later use. Amazingly versatile, add them to smoothies, desserts, and on top of salads, or make some jam!
Nectarines (available August-September)
Nectarines are a juicy stone-fruit that stay in season just a little bit longer than peaches, which they are closely related to. Unlike peaches, nectarines are smooth and have a smaller pit, which arguably makes them more enjoyable to eat! High in vitamin C, beta-carotene, and fiber, this is one fruit you want to get your hands on while you can!
Although they taste delicious as is, nectarines also make great additions to smoothies and cobblers. Next time you have guests over, try adding it to your dessert for a seasonal treat!
Artichokes (available August-October)
Artichokes are one of the coolest vegetables around! Well, it’s not technically a vegetable—it’s actually the bud of a flowering plant from the thistle family! Covered in a green armour-like exterior, we typically only eat the sweet-savoury tasting heart.
The options are endless with artichoke. Try it grilled on the BBQ with some herbs or roasted in the oven with other veggies. It also steams and sautés easily, so next time you need to add some nutrients to your meal, opt for artichokes!
Eggplant (available August-October)
A much-loved favourite of vegetarians and vegans, eggplant (or aubergine) has a naturally neutral taste which makes it ideal for soaking up other flavours! It’s also really nutritious; it’s full of fiber, folate, potassium, magnesium, as well as vitamins C, K, and B6.
A great substitute for traditional meat dishes, try making eggplant parmesan or veggie lasagna on your next Meatless Monday. Eggplant also roasts really well and tastes great with root vegetables like sweet potato!