Why It's Better to Eat Products in Season

Fruits and Vegetables in Season

Today with the arrival of modern greenhouses and new shipping means, nearly all fruits and vegetables can be eaten year-round. However, once on our table, the taste of fresh vegetables or fruit cannot compare to the ones that have been refrigerated in compartments for weeks or even months.  By being exposed to natural light, rather than artificial cold, the vegetables contain their antioxidants that come from the sun and bring their many benefits to our entire body.  Changing the foods on our table according to the seasons also means diversifying in the intake of vitamins, minerals and other nutrients that our body needs, especially if we choose organic products.

 If we want to experience the heart and soul of what makes food divine, we have to eat what’s in season. This is a deeply ingrained value that I inherited. Mediterranean cooking is considered a sustainable regimen that respects the environment and its cultural traditions. The secret lies in its local, and, most importantly, seasonal ingredients. Eating seasonally means you’re eating fresh ingredients at the height of their flavor. This experience impacts the desire to go back to jarred food or deep frozen ingredients that may have been preserved for months or years.  If you eat the right ingredients in the right months, you will experience the very best of a cuisine.  What better way to experience one of the world’s greatest cuisines than to approach it with the care and respect that it deserves?

Important aspects to understand related to fruits and vegetables in season:

Taste and Aroma: Choosing fresh products that are harvested according to their natural maturation are remarkable assets to our palates. Freshly ripened fruits and vegetables have an unparalleled flavor, have their own characteristic aroma, and are much more colorful. Out-of-season products leave a lot to be desired with regard to quality and taste. It is preferable to follow the natural cycle of fruits and vegetables.

Environmental Choice: Include fruits and vegetables that are environmentally friendly. The growing of fruit and vegetables out of season increases the pollution on our planet. The increased pollution is due to the industrial process which involves the use of artificial energy, often coming from fossils fuels, to heat and keep greenhouses lighted. In addition, products out of season are often imported from other states or countries, whereby even transport methods can produce pollution.

Nutrition: Seasonal fruits and vegetables are more nutritious. They follow their natural cycle so they are richer in essential elements for the well-being of our body. Fruits and vegetables need the ability to grow on their vine as nature intended. This means they will contain larger amounts of vitamins and minerals which is essential for health.  Purchasing directly from local or nearby merchants is an advantage to us, because purchases are made at zero or short distances, yielding reduced usage of transportation.

Reduction of pesticides:  Products grown in season and organic will have much lower quantities of pesticides. The vegetables and fruits that are forced to grow, not according to their natural cycle, appear weaker and therefore are more vulnerable to insects.

Lower Price: Non-seasonal fruits and vegetables cost more because they are imported and transported for long distances which carry an increased cost to consumers.

Green Beans with Golden Breadcrumbs and Fresh Mint

1 pound whole green beans                                      

¼ cup extra virgin olive oil                                        
1 large onion, grated                                                 
3-4 large garlic cloves, minced                                 
1/2 cup Italian breadcrumbs
1/3 cup grated parmesan cheese
Salt and pepper to taste
Zest 1 lemon, juice of ½
¼ cup fresh mint leaves

Directions:

1.      Snap off the tips of string beans and blanch until just tender. Strain and cool in icy water. 
        Strain again and set aside.

2.      Add the olive oil to a hot sauté pan and cook the onion on medium heat until soft, fragrant and barely golden, about 8-10 minutes. Add the garlic and cook for 1 minute.  Add the breadcrumbs and cook until toasted and golden, stirring frequently. Remove from the flame and add the cheese. Add salt, and pepper to taste.

3.      Toss the string beans into the sauté pan with the onion breadcrumbs mixture.  Add fresh lemon zest, chopped mint, and a squeeze of fresh lemon juice. Top with extra grated cheese and oil if desired and serve.

        If you think your kids don't like vegetables, I guarantee they will love this dish.  This is a dish from Southern Italy, it is a great contorno for the holidays or any day of the week.  Once you taste it, you'll want to eat it all!

Green Beans Shallot/Mint Dressing & Toasted Almonds

12 ounces of fresh French beans, trimmed
1 large garlic clove, finely minced
4 sprigs fresh mint, finely chopped
4 tablespoon extra virgin olive oil
1 small shallot, finely minced
Zest of ½ fresh lemon
Salt and pepper to taste
2-3 tablespoons of almond slices

Directions:
1. Boil the beans in plenty of salted water and cook until tender. Drain and place them in an ice cold water bath immediately so that the beans will retain their green color. Once cooled, drain them again.
2. In a small bowl, add the oil, lemon zest, salt and pepper. Finely chop the garlic, mint, shallots and add to the dressing in the bowl. You can use a mortar and pestle or pulse in food processor a few times to make this dressing.
3. Toast the almond slices in a small pan on medium-low heat without oil, until aromatic for 2-3 minutes.
4. Place the beans on a plate and drizzle with the dressing. Next add the warm almonds on top. Serve 4-6 persons