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Eating
Locally
Selecting
foods
grown
(or
raised),
and
harvested
close
to
where
it
is
consumed
Eating
Seasonally
Building
meals
around
foods
that
have
just
been
harvested
Promotes
Sustainable
Food
Choices!
Benefits
Reduced
environmental
impact
associated
with
transportation
Encourages
crop
diversity
Supports
economic
health
and
vitality
of
the
local
community
Produce
is
harvested
at
peak
flavor
and
nutrient
quality
Builds
a
stronger
connection
to
where
and
how
your
food
is
produced
Whats in Season?
Spring
Mushrooms, Asparagus,
Chard, Ramps, Garlic
Scapes, Radishes, Salad
Greens, Rhubarb
Late Spring:
Strawberries, Cherries,
Sugar Snap Peas, Herbs
Summer
Corn, Green Beans,
Broccoli, Cauliflower,
Celery, Eggplant,
Fennel, Garlic, Herbs,
Mushrooms, Peppers,
Onions Summer
Squash, Tomato, Salad
Greens, Blueberries,
Sweet Cherries,
Nectarines, Peaches,
Plums, Raspberries,
Strawberries
Fall
Winter
Mushrooms, Parsnips,
Brussels Sprouts
From Storage:
Apples, Pears, Beets,
Carrots, Potatoes, Sweet
Potatoes, Squash,
Turnips, Garlic, Onions
Canned and Frozen
items harvested at peak
ripeness and preserved