If we look at our seasonal food calendar we will realize that, although there are some vegetables and fruits that we can find practically all year round, such as zucchini, green beans, orange, apple or pepperOr, the truth is that they actually have a seasonal period, a time when the food is at its best. So, if strawberries are springtime, and melons are summer, why do we find them on the shelves ofgreengrocers and supermarkets throughout the year?
Today, as consumers we have the great advantage of being able to have tropical and other products all year round, as well as enjoying our vegetables,fruits and vegetables skipping their seasonality . These foods could have been collected for months and stored in chambers or collected on the other side of the world, or grown in a greenhouse with sustancthe chemicals that help its maturation. But all this has its counterparts. As a general rule, although there are always exceptions, all these techniques reduce its nutritional and organoleptic quality and make the product more expensive, without forgetting its impact.to the environment.
The consumption of seasonal products brings us many benefits, including highlighting that when harvested at their point of maturity, respecting their natural cycle, they preserve all their flavor and aroma and offer us the bestr nutritional contribution, since at the time of harvest they keep all their properties intact. The time in which they arrive at our table from their place of origin is relatively short, it is collected today, tomorrow it is on the market and at the time ofeat we already have it at home prepared to enjoy it. I will give you a practical example, I have heard several times, from my admired Teresa Carles , exclaim verbatim: "This juice no longer has the same flavor, you can tell that now is not the season..."
Eating seasonal food is always a healthy, tasty, economical and sustainable idea.