Eating with the seasons: It's Spring!
I've always looked forward to Spring, but since we commited to eating more seasonally and locally, my anticipation has taken on a new dimension. Since early December, the only local produce available from our farmer's market has been foods that can be stored over the winter: winter squash, cabbage, root vegetables, onions, garlic, and (thank goodness) canned tomatoes that one of our organic farmers put up at the end of the season.
Now, we are eagerly awaiting the first fresh vegetables of the season. First to appear will be fresh asparagus, scallions, early peas, and baby lettuces and spinach. Succulent and super-nutritious. (Did you know that asparagus is a great source of 19 different essential vitamins and minerals?)
Not sure what's in season where you live? Check out the Eat Local resources at the National Resource Defense Council (NRDC). Not sure how to prepare it? Search for any food in the Nutrition Data database and then click on the "cook with it" box on the right of the page for recipe suggestions from our sister site Epicurious.com.
I have recently heard alot of talk about chemicals, like plastics leeching into our bodies, antibiotics from dairy, and me sources, and I am concerned enough to want to make some drastic lifestyle changes. How can I safely detoxify, and how do I know about the safety of presertatives in foods?