I have been trying to eat with the seasons more since winter, being a bit of a nerd I end up reading about the known nutrition of the foods which are seasonal to the particular month I am in. Also, just thinking about the characteristics of the food, taste and the botanical category it happens to fit into. The more I consider these the more I realize the simple brilliance of eating seasonally.
On top of the benefits of better fruits and vegetables and some arguments for this style of eating being better for the environment there is a simplicity that ends up being forced on me with this attempt to eat seasonally. For example, being in the middle of summer currently, we’ve got cucumbers, watermelon and tomato everywhere all of these can be noted for their high water content and actually pair well together as well. This is not to mention that a lot of the stuff that is currently in season does not require cooking, when everything is hot anyway, why kick on an oven or stove?
Meanwhile, in the winter, a lot of the vegetables (thinking about it, summer seems to be ‘fruit season’ and winter seems to be more ‘vegetable’ season on a botanical level), tend to be drier and need a good bake in the oven, when some spare warmth does not really bother anyone.
Fleeting Thoughts of a Bad Student 