Fresh Food in Winter

'For those who want to eat local and in-season food, winter is the time of year that creativity in the kitchen is most valuable. This winter, get excited about the foods that are in season, which include some tasty fruits, savory greens, nourishing veggies and hearty meats. Winter is upon us — time to slow down, stay in and conserve energy. And just as it’s a great time to take stock of another passing year, it’s also the perfect time to take stock of your pantry reserves.

Turn to the comfort of foods you’ve put by and the convenience of pantry staples, such as beans, grains and pasta. And, as always, get excited about the foods that are in season, which include some tasty fruits, savory greens, nourishing veggies, hearty meats and an abundance of fresh mushrooms.' 


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Autumn: Season of the Metal Element

 

'Chinese Medicine associates each season with an element and its related organs. Autumn is Metal element. The yin Metal organ and meridian is Lung. The Lung’s yang counterpart is Large Intestine. During autumn, the Lung and Large Intestine are more susceptible to imbalances. With the change in temperature, one is more prone to respiratory conditions, such as colds and flu. Wei qi is the type of qi associated with the Lung. It is defined as protective qi, qi that protects us from exogenous pathogenic factors, such as wind, cold and damp. This type of qi can become challenged during autumn.'

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Beginner’s guide to seasonal eating

'“The closer we eat to the source, and the less processing and shipping, the more nutritional value we can access. And there is less risk of contamination, less fuel used, and less waste in the environment,” says Terry Walters, author of the seasonal cookbook Clean Food (Sterling Epicure, 2009).'

'As Walters points out, imported produce usually travels thousands of miles to reach your local grocery store. The next time you reach for a tomato in December, look at the label. Imported tomatoes travel an average of 1,569 miles, whereas one grown in your region in season may have traveled just 60 miles. And in-season, locally grown produce isn’t just tastier and better for the environment—it’s better for you, too. For example, one Penn State study found that spinach lost most of its folate and carotenoid concentrations after eight days of storage.'


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