The first step to successfully eating seasonally is to know what is in season.
That does NO good when you’re sitting at your kitchen table planning dinners for the next two weeks, or when you’re jotting down meal ideas while waiting at the doctor’s office.
The best ideas always strike me when I can’t do anything about them… mostly when I’m in the shower. I’ve gotten better about keeping pencils and spiral notebooks within a 20-30 of my reach, no matter where I may be in the house. There’s even a small spiral in my purse for those times when we’re not home, just in case that random idea turns out to be a good one.
But what really chafes my hide is when I have this super great idea that’s contingent on one teensy little piece of information. If I were hope, I’d look it up. But that’s usually not the case.
The first thing I did after creating these printables is print them. I’ve already cut them out and used scotch tape to adhere and laminate them onto an index card (frugal tip there!). Now they just need to get tossed into my purse so they’re handy anytime I need them!
The first printable is my favorite – seasonal eating. It shows what common fruits and vegetables are in season at each time of the year. There’s annotations showing what’s “clean” and what’s “dirty” so you know immediately whether you should splurge on the organic variety or save your money and go conventional. It even has the foods that are nutritionally dense in bold, so if you’re ever given the choice between plain lettuce and red leaf lettuce, know that the latter will offer a better nutritional boost.
The second printable is an easy guide for the Clean Fifteen, the Dirty Dozen AND the full list of 51 fruits and vegetables that the EWG analyzed for pesticides as of April 2014. Now you won’t ever be left out knowing when to buy organic or conventional, or seeing where the special of the week falls into the pesticide spectrum.