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Reasons to Eat with the Seasons

Updated: May 4

One of my favorite topics is the importance of eating seasonally! I encourage all of my clients to eat for their SOUL (Seasonal, Organic, Unprocessed & Local). Choosing in season produce has numerous health benefits and supports your local community, environment and economy.

Sunday Farmers Market in San Rafael, CA

Reasons to Eat with the Seasons

  1. Affordability: This is a no brainer - when fruit and veggies are in season there will be a larger supply, resulting in lower prices.

  2. Nutrient Density: Seasonal produce is fresher with higher levels of vitamins, minerals, antioxidants & phytonutrients. Also, when making local choices over industrial ones the need for pesticides and fertilizers is dramatically reduced (Bauman, 2016).

  3. Taste & Quality: Buying in season produce tastes better, period. There is nothing like biting into fresh asparagus in the spring or a juicy strawberry during summer.

  4. Connection & Community: Supporting your local farmers and economy is a huge bonus but also creates a sense of community and connection that we humans so deeply crave. When was the last time you talked to the person who actually grew your food? Chat up different stalls at the farmers market, hear their stories, you won't be disappointed.

  5. Reduces Carbon Footprint: Food travels farther now than ever before. Around 1/3 of the vegetables and more than 1/2 of the fruit purchased in the United States is imported from other countries (Johnson, 2016). The gas needed for transportation and energy for storage adds up and leaves a carbon footprint. Local food leaves a lighter carbon footprint.

Sunday Farmers Market in San Rafael, CA

In honor of spring asparagus season I am going to share a recipe for a fresh asparagus and potato frittata that I help develop with my coworkers at Kids Cooking For Life, a non-profit that teaches kids nutrition & cooking skills. This recipe is approved by my 4th grade and 8th grade classes, the most honest and insightful junior food critics out there.

Fresh Asparagus Frittata

Serves 4-6

Inspired by my junior chefs with Kids Cooking For Life


- 6 eggs, lightly whisked

- 2 large red potatoes, diced

- 3/4 medium onion, diced

- 1 cup asparagus

- 1/2 cup parsley

- 2 tablespoons water

- 2 tablespoons olive oil

- sea salt and black pepper

Optional: parmesan cheese, feta cheese, mushrooms, leeks, spinach, bell pepper


- Preheat oven to 375

- Whisk the eggs with 1/2 teaspoon salt in a medium sized bowl. Set aside.

- Dice the potatoes and 3/4 of an onion

- Trim off the tough bottom of the asparagus stalks, then cut into bite sized pieces

- Chop the parsley

- Heat 2 tablespoons of oil in a non-stick skillet pan (preferably larger than 9 inches)

- Add the onions and saute until translucent (about 3 minutes)

- Add the potatoes and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper and cook until almost tender (about 5 minutes)

- Add the asparagus, 1/3 cup parsley and water. Toss to combine. Cover and cook on low heat until potatoes and asparagus are cooked through (about 5-6 minutes)

- Pour eggs over vegetables and toss gently until vegetables are evenly distributed throughout the egg mixture

-Cover and cook over low heat for about 10 minutes, until eggs are mostly set, then place the pan in the preheated oven for about 5 minutes. Remove from oven and let rest for several minutes

- Sprinkle with remaining parsley. Slice into pieces while still warm. Enjoy!


Bauman, E & Friedlander, J (2017). Foundations of Nutrition Textbook. Penngrove, CA: Bauman College.

Johnson, Renee. (2016). The U.S. Trade Situation for Fruit and Vegetable Products. Retrieved from:

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