Fall/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.

Dates, Pummelo, Radicchio, Currants, Tangerines, Bok Choy, Celery, Persimmons, Snow Peas, Chestnuts, Hazelnuts, Brazil nuts, Macadamias, Raisins, Wheat, Barley, Rye, Pitaya (or Dragonfruit)

November goes with the last of the soil’s great bounty, December comes with the first shocks to the ground, & January’s silence inspires bulb catalogs. Indulge, but start preparing & storing for what’s ahead. And with the exception of a gluten-free diet, feel free to toast good company over a bottle of beer!

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