Benefits of Eating Seasonally (And Why It's Easier Than You Think)

One of the best parts of living in the Midwest is the distinct changing of the seasons. There is nothing quite like the excitement that follows the first warm spring day after months of bitter cold, or the joy of crisp fall air after oppressive summer heat. The transition from one season to the next brings the opportunity to start fresh—the chance to shed old habits and reinvigorate ourselves with new ones. Without fail, I always develop an urge to purge old clothing or deep-clean closets at the start of a new season. We’re all familiar with the phrase “spring cleaning” and the idea that we begin anew with the start of the New Year or the beginning and end of a school year.

Just as we feel the urge to refresh our closets and renew our passions, we should bring that same energy to the kitchen. Each change in season delivers fresh, new produce that can inspire exciting dishes, promote health, and connect us with the Earth and her cycles. The benefits of eating in season are clear—and it may be easier than you think!

Health Benefits

Foods grown in season have been shown to have higher nutritional value than those consumed out of season. For example, one study found that broccoli had nearly twice the vitamin C content when grown in the fall compared to the spring. Seasonal foods also provide nutrients that are particularly beneficial during that season, such as selenium, iron, and zinc that support immunity in the winter.

Because seasonal produce has a higher nutritional value, it tends to taste better as well. Have you ever eaten a vine-ripened summer tomato and thought, “There’s no way this is the same food as the tomatoes from the supermarket in winter”? Once you start noticing the difference in flavor, you’ll begin to crave in-season produce with each passing season.

As you associate each season with its corresponding produce, you’ll naturally begin to incorporate more plant-based foods into your diet. Research suggests that to support a healthy gut microbiome, we should aim to consume 30 different plant foods each week. By eating foods that are in season, you’re one step closer to achieving that goal.

Environmental Benefits

Eating seasonally also helps reduce your carbon footprint. Produce in your local grocery store travels, on average, 1,500 miles from where it’s grown to your table. When you eat food grown locally, you help cut down on the carbon emissions associated with transporting that food.

Additionally, eating seasonally supports sustainable farming practices. Local, in-season produce requires fewer inputs, such as artificial fertilizers, pesticides, or excessive watering, making it a more eco-friendly option.

Economic Benefits

Seasonal foods are often less expensive because they don’t have to travel as far and require fewer resources to grow. If you have access to a local farmers market, you can compare the price of in-season produce with the same items a few months later in the grocery store. If you know anyone with a garden, you’re probably familiar with the end-of-summer abundance—where they’re practically giving away extra zucchini, tomatoes, and cucumbers. After all, there’s only so much canning, pickling, and freezing that one can do! The excess supply is also a factor in reducing cost for the consumer. 

By purchasing from farmers markets or grocery stores that work with local farms, you’re not only supporting your local farmers, but you’re also encouraging sustainable food production for the future. As there is more natural demand for a product, the seller has more incentive to create. 

Additional Benefits

For those who struggle with change, eating in season can help ease the burden of shifting weather patterns. Many of us spend so much time indoors under artificial light that we miss nature’s cues. Eating fresh, seasonal food helps reconnect us with the Earth, reminding us that we are part of her cycles. The Earth provides exactly what we need at each moment—when the weather is hot in the summer, the soil produces hydrating, cooling foods. In the fall, when anxiety-inducing winds blow, we’re given grounding root vegetables.

Finally, one of my favorite things about eating foods that are in season is that they’re always changing. How often do we fall into a routine of eating the same five recipes because they’re familiar and easy to make? By purchasing ingredients that align with the seasons, we’re inspired to try new dishes or add fresh, new flavors to our favorite meals.

If you’ve never tried incorporating seasonal produce into your diet—or if you’ve never made a conscious decision to do so—it can feel a bit overwhelming. But I promise it’s much easier than it seems! I’ve created a quick cheat sheet below to help you identify which foods are in season. This list is specific to the Midwest and may vary slightly depending on your location. Simply pair 2-3 seasonal plants with your favorite fat, carb, and protein to create an endless variety of dishes.

If cooking is a foreign concept to you or you’re prone to burning water, follow Seasonal Cycles Kitchen on YouTube for easy-to-follow weeknight dinner recipes. www.youtube.com/@SeasonalCyclesKitchen