Winter 2014 RLEI Review – Seasonal Diet

By eating & drinking seasonally & locally, you get the most nutritional value from fresh foods. And contribute to a sustainable diet & environment.

Cranberries, Apples, Plums, Pears, Pomegranates, Pumpkins, Squash varieties (acorn, banana, butternut, spaghetti, delicate, hubbard, sweet dumpling, buttercup, turban), Root vegetables (Carrots, Potatoes, Sweet Potatoes, Yams, Sunchokes, Salsify, Turnips, Parsnips, Rutabagas), Beets, Brussels Sprouts, Greens (Kale, Chard, Spinach, Collards, Escarole, Mustard greens), Onions, Shallots, Mushrooms, Cabbage, Daikon, Garlic, Horseradish, Artichoke, Kohlrabi, Leeks

Winter is a great time to combine what’s fresh with canned, frozen, dried & stored produce.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s