In the deep winter, we have foods that keep well, like root vegetables that are mostly the colors of white, orange, and brown. We also have cabbage, cauliflower, and some broccoli. They can last in our zone until a hard freeze, and in a root cellar into the late winter months. Our mom was infamous for her "white meals" in which she would serve pan-fried white fish, boiled white potatoes, and cauliflower. We teased her mercilessly, and I'm not sure she ever saw an issue.These foods are dense with nutrients. Most roots are chock full of energy producing carbs to get us through the winter.
They combine to give us a spritely tonic to wake up our bodily systems.
Summer arrives, and we've got a riot of color.
Oh those salad days... All the colors of the rainbow, and we come to take them for granted.
Now we are entering fall.
These orange/yellow/red foods offer us flavinoids, lycopene, potassium, vitamin C and beta-carotene, vitamin K, magnesium, manganese, copper, and tons of fiber. They are particularly good for eye health (here come the dark months) and in supporting the immune system. They help maintain healthy blood pressure, cholesterol, and blood sugar.
We look forward to the foods of each season. Right about when we no longer enjoy them quite so much, along comes another season full of deliciousness, and we welcome the delicacies of that time.