Why buy fruits and vegetables when they are in season?
Cost: Produce prices are subject to supply and demand. When produce is in abundance because it is in-season the prices go down.
Eco-Friendly: In-season produce is more likely to be grown locally meaning it doesn’t have to travel as far to get to you reducing its carbon footprint. Stop by your local farmers market to purchase some of the freshest produce available.
Taste: In-season produce is fresher and tastes better. It is grown during its optimal conditions and because it can be grown more locally it usually has a chance to fully ripen before it is picked
Nutrition: Fully ripened produce is more nutritious because it has had time to fully develop before being picked.
What’s in season in December?
Broccoli
Broccoli is part of the cabbage family and is a good source of vitamin C and vitamin K.
Brussels Sprouts
Brussels sprouts are part of the cabbage family and are most commonly green but there are a few varieties that are purple in color. They are high in vitamin C and vitamin K.
Cabbage
Cabbage can be dark green, purple, white, or light green. Cabbage is a great source of vitamin K, vitamin C, and fiber.
Cauliflower
Cauliflower is super popular right now. Comes in several varieties including white, orange, green, and purple and is high in vitamin C and Vitamin K.
Grapefruit
Grapefruit is a citrus fruit known for its sour to semi-sweet flavor. Grapefruit can have red, white, or pink flesh. Grapefruit is high in vitamin C and fiber.
Kale
Kale can have purple or green leaves and is a member of the cabbage family. Kale is an excellent source of vitamin K, vitamin A, vitamin C, and vitamin B6.
Leeks
Leeks have a mild onion-like flavor. Leeks are a good source of fiber, vitamin B6, iron, and magnesium. They are also a very good source of folate as well as vitamins A, C, and K.
Mushrooms
Mushrooms are an excellent source of B vitamins, selenium, and copper.
Oranges
Oranges can be eaten fresh or processed for their juice or peel. Oranges are a great source of vitamin C.
Papayas
The ripe flesh of the papaya is usually eaten raw, without the skin or seeds. The black seeds are edible and have a sharp, spicy flavor. They are sometimes ground and used as a substitute for black pepper. Papayas are a great source of vitamin C.
Parsnips
Parsnips are a root vegetable closely related to the carrot. Parsnips are high in potassium and fiber.
Pears
Pears can be divided into two categories: European and Asian. European pears are smooth-skinned and are wider at the bottom than the top. Asian pears are uniform in color (yellowish-tan) and shaped more like apples. Asian pears do not change color after being harvested, while some European ones do.
Pomegranates
The number of arils (seeds) in a pomegranate can vary from 200 to 1,400. Pomegranates are a good source of fiber, vitamin C, vitamin K, and folate.
Rutabaga
The rutabaga is a root vegetable that is a cross between the cabbage and the turnip. It has a slightly spicier flavor than the turnip. Rutabagas can reach three to five pounds in weight. Rutabagas contain a small amount of vitamins A and C.
Sweet Potatoes
Sweet potatoes are high in vitamin C and fiber.
Tangelos
Tangelos can be eaten fresh or processed for their juice or peel. Tangelos are a great source of vitamin C.
Tangerines
Tangerines are smaller and less rounded than oranges. They are also typically sweeter than an orange. The peel can be used fresh or dried as a spice or zest for baking or a garnish for drinks.
Turnips
Both the turnip root and turnip greens are edible.
Drop us a line for more information on December Produce!
