Whats in season?

Seasonal foods, especially those that are grown locally, are typically harvested at their peak ripeness, resulting in higher concentrations of nutrients. At this optimal stage, fruits and vegetables contain the most vitamins and minerals and tend to offer a greater abundance of antioxidants that help protect the body’s cells from damage.

Incorporating seasonal produce—which is usually fresher and less processed—into meals provides natural fibre and beneficial compounds that support digestive health and promote a balanced microbiome. Many traditional diets recognize that the nutrients found in seasonal foods often align with the body’s needs throughout the year, such as hydrating fruits in hot weather and hearty root vegetables in colder months, potentially supporting immune and metabolic function.

Choosing seasonal produce also benefits local economies and encourages sustainable agricultural practices. Engaging with community growers at farmers’ markets or seasonal events strengthens the connection between consumers and producers. Additionally, eating local and seasonal foods may reduce the environmental impact associated with long-distance transport and storage, and can even help lower costs.

The wide variety of flavours and textures available in seasonal foods encourages dietary diversity, which supports overall nutrition. By adjusting eating habits to reflect the changing seasons, individuals can contribute to their own well-being while promoting community sustainability.