I love pickled food, and the more sour and vinegar-y, the better. I secretly crave…
My guest blogger, Jen Wilford, shares what she discovered about herself, and primitive man, when she started eating seasonally.
For most of my adult life I knew that eating seasonally was a good idea to save money at the grocery store. It wasn’t until I took a series of classes with a local nutritionist that I learned the real magic of eating seasonally through the lens of Chinese medicine.
Eating seasonally gives the body the right nutrients in one season to help prepare it to be healthy in the next season. It offers the right organs a rest in one season to help prepare those specific organs for the next season. A year of eating seasonally provides whole body health improvements that you may have been struggling with otherwise. That perspective gave me a whole new appreciation for the delightful early summer treat of strawberries.
Strawberries are the first fruit that appear on the landscape in early summer. If you’re eating seasonally, you’ve just come out of a “fruitless” winter and a spring where salad greens and asparagus have dominated your plate. Your first bite of a ripe strawberry tastes like a sweet dessert! And that’s quite a miracle considering that strawberries rank at the bottom when it comes to sugar content.
Anthropologically, the strawberry is meant to be the gateway to a summer of slightly higher sugar content than the other seasons due to the continual supply of seasonal fruit like watermelon and raspberries and ending with apples in the fall. It prepares the body to handle just a few more carbohydrates in preparation for the coming winter. Anthropologists believe this helped the body put on a little extra layer of fat to help paleolithic man get through winter without freezing. Winter was a time of scarcity during which that little extra layer of fat meant the difference between survival and death.
Fortunately, surviving the winter is less of a concern these days, but a healthy body and strong immunity are not. When you take a closer look at the nutrition profile of a strawberry, you’ll find that just 100 grams contains 98% of your recommended amount of vitamin C. Based on serving size, only blackberries and walnuts contain more antioxidents.
Here are my tips for maximizing your strawberry experience:
- Only purchase strawberries when they are in season, which is the month of June in the Midwest. They taste the best and cost the least.
- Purchase organic strawberries when possible because conventional strawberries rank among the highest in pesticide residues.
- Grow a little patch of strawberries in a sunny spot in your yard. They are easy to take care of, and freshly picked strawberries contain the highest levels of nutrients.
- Think twice about U-Pick strawberry farms. Be sure to ask them about the pesticides they use. It’s hard to manage acres of strawberries without them, and gorging on their strawberries can give you a high dose.
What about strawberry recipes, you ask? Nah, just eat the strawberry. Whole. Savor the taste. Appreciate the season. Share a bowl with a loved one that doesn’t mind your company with strawberry juice dripping down your chin. That’s the best strawberry recipe!
Jennifer Allen is a local food rights advocate and food educator. Her passion is helping to connect consumers with farmers.