YMCA Healthy Living Magazine, powered by n4 food and health (Spring 2014) - Page 5

“IN” Spring provides this guide to seasonal eating. results in better flavour. Long storage time and freezing can also impact flavour. • More nutritious: Produce picked when ripe and fully developed contains more nutrients. Longer transportation and storage time often depletes some of the nutrients. Fruit and vegetables start to lose nutrients immediately after they are harvested, so fresh produce really is the best produce. In terms of freshness, taste and nutritional value, produce that has been transported over long distances overseas or across the country really doesn’t compare. Buying locally also helps support your local farmers, who often sell their produce on the roadside, at local fruit and vegetable grocers, or at farmers markets. While not all of this produce may be from local farmers, often a majority is, which usually means that it is fresher and more nutritious. Another great way to increase your consumption of fresh produce is to grow some yourself! While you may not be able to grow everything you need, even just a little can be satisfying and provide some nutritional benefits. And if you have children, then even better. Get them involved! They will take pride in what they grow and you may even end up eating more vegetables as a result. If you’re unsure of what to plant that will reap a harvest in Spring or another season, check online for a guide as to what’s recommended in your area, to plant each month. So what ’s “IN” this Spring? This Spring, there is a great variety of fruit, vegetables and herbs to choose from: Fruit Bananas, cherries, citrus (cumquat, grapefruit, lemons, mandarin, oranges, tangelo), lychees, loquat, mango, melons (honeydew, rockmelon, watermelon), papaya, pineapple, rhubarb, strawberries Vegetables Artichoke, asparagus, avocado, beetroot, borlotti beans, broad beans, broccoli, ca &&vR