It sounds simple, doesn’t it? But because the way we eat has become so removed from local, seasonal, it’s the hardest thing to do!
Eating locally, in season has a whole host of benefits:
- No effort spent preserving food
- No distribution channels or packaging
- Higher nutritional content
- Does not support the current commercial food industry
- Creates year-round income for local farmers
This challenge is really the antithesis of preserving food – you could even call it an UNchallenge
But think how powerful this act of eating seasonally is in terms of the energy and time and resources that go into creating shelf stable or out of season foods. We will revisit this thought again in January, when each challenge adds up to major changes in your diet and the greater food system, your local economy and our precious agricultural lands.
So here is my challenge to you: Choose one food you love to eat year round, and then stop doing that.
Eat as much of it as you can while it’s in season and then say good bye to it until it comes back in season next year. That could be something simple like fresh corn, or green beans. Or it could be something really challenging like tomatoes (which without great growing challenges in the Pacific Northwest would never be in season here).
To find out what is in season in your area, visit www.SustainableTable.org.
I hope you will consider taking this one challenge – I believe it’s the most difficult of all the challenges that have been and will be posted this year.
To every thing there is a season, and a time to every purpose under the heaven: