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Seasons of Eating

March 1, 2017

Seasons of Eating

Your heart-healthy recipes will taste even better with seasonal produce.

 

Spring
artichokes, asparagus, chives, fava beans, green onions, leeks, lettuce, parsnips, peas, radishes, rhubarb, Swiss chard

 

Summer
berries, corn, cucumbers, eggplant, figs, grapes, green beans, melons, peppers, stone fruit (apricots, cherries, nectarines, peaches, plums), summer squash, tomatoes, zucchini

 

 

Fall
apples, Brussels sprouts, dates, hard squash (acorn, butternut, spaghetti), pears, pumpkin, sweet potatoes

 

 

Winter
bok choy, broccoli, cauliflower, celery, citrus fruit (clementines, grapefruit, lemons, limes, oranges, tangerines), collard greens, endive, leafy greens (collard, kale, mustard, spinach), root vegetables (beets, turnips)

 

 

Year Round
cabbage, carrots, garlic, onions, mushrooms

 



Keep these tips in mind when using and shopping for seasonal produce:

  • Freeze fresh produce to add to smoothies, soups and breads.

  • Fresh foods are often less expensive during their harvest season. You may even save a bit more by buying in bulk.

  • Gardening is a great way to get fresh seasonal produce from your own backyard while getting a little exercise too. 

  • Shop your farmers’ market. The farmers can share a wealth of information about the foods and might even give you ideas on how to prepare them.

  • Frozen and canned fruits and vegetables are also healthy choices. Compare food labels and choose products with the lowest amounts of sodium and added sugars.

The American Heart Association recommends 4-5 servings per day each of fruits and vegetables.

For more tips on healthy eating, cooking and recipes: heart.org/simplecooking 

SOURCE 

Download the pdf from American Heart Association


Simple Cooking with Heart is nationally sponsored by Walmart.

©2014 American Heart Association

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