The leaves are changing color and the air is turning from humid to crisp which means fall is coming. To many U.Va. students this represents the season of chunky sweaters and pumpkin-spiced flavored beverages, but it also means a whole lot more for the type of food you should be purchasing. The produce that farms can grow changes drastically from summer to fall, and it’s important to know what’s in season when you are deciding what to cook for dinner or even what to snack on in between classes. This helpful chart from the Local Food Hub (one of our main sources of produce) makes it easy to understand what is in season, and can even help predict what you might find in our Greens to Grounds boxes over the rest of the semester!
As we move from August/September into October/November we see fewer berries, melons, peaches, and onions, and more potatoes, squash, broccoli, pumpkins, and apple cider. Eating food in season is not only more beneficial for the environment, but the produce also tastes a whole lot better, and if you cook with us Thanksgiving might even come early! So next time you’re going to shell out $5 for one of those pumpkin spice drinks to down in 10 minutes, think of the other cornucopia of amazing in-season foods you can get for just $10 in a Greens to Grounds box!
Additionally, here is a link to help you find out what is in season near you. http://www.sustainabletable.org/seasonalfoodguide/
By Katie Coulter