by Dr. Marita Schauch, ND, Tall Tree Integrated Health Centre –
Living here on Vancouver Island could not be a more blissful experience … especially when it comes to the abundance of local fare! The benefits of eating local are many, with positives for the environment, our bodies and the community.
Let’s have a look at some of the benefits of seasonal eating, tips, and look at what’s in season here through the Fall and Winter seasons!
EATING SEASONAL BENEFITS
Better Nutrient Density. Produce grown local to you has more time to ripen and accumulate nutrients, versus imported produce that is picked unripe and ripens in transit.
Encourages Variety. Eating based on what’s available locally keeps your diet varied, which helps maintain a good nutrient balance.
Lower Pesticide Use. Less pesticide use is often required when produce is grown in its ideal season and environment. Smaller scale production also tends to use less pesticides than commercial farming.
Encourages Mindful Eating. More intentionality is required to eat local, plus it gives us a direct connection to our food and where it comes from!
Supports Community. Your dollars go to local food producers and spread wealth within your own community, plus you’ll get to know the folks who grow your food and maybe make some new friends!
Better for the Environment. Food transportation and commercial production creates a very large carbon footprint. Sourcing locally where you can has the ability to help reduce yours.
TIPS FOR SEASONAL EATING
Visit Farmers Markets. A fun weekend activity and great place to find local, seasonal produce, the Moss Street Market runs year-round.
Grow Your Own. Even a small garden can provide a supply of seasonal fruits and vegetables!
Learn to Preserve. Freezing, canning and drying seasonal produce can allow you to enjoy it year-round.
Use Seasonal Produce Guides. Many resources and guides are available to help you know what is in season in your area, as well as when to plant for the seasons to come!
WHAT’S IN SEASON ON VANCOUVER ISLAND?
Fall (September – November)
• Fruits: apples, pears, cranberries, grapes, quince
• Vegetables: pumpkins, squash, sweet potatoes, carrots, beets, kale, leeks, Brussels sprouts, parsnips, turnips, potatoes, cabbage
• Herbs: rosemary, sage, thyme
• Seafood Catches: lobster
Winter (December – February)
• Fruits: apples (stored), pears (stored)
• Vegetables: winter squash, sweet potatoes, carrots, beets, kale, leeks, Brussels sprouts, parsnips, turnips, potatoes, cabbage
• Herbs: rosemary, sage, thyme (if protected from frost)
• Seafood Catches: Dungeness crab
Year Round
• Local Farm Eggs: You can find local eggs at many farm stands, farmers markets, or in some stores
• Locally Raised Meat: beef, chicken, pork and lamb can all be found from local farms
• Locally Produced Cheese: Salt Spring Island Cheese, Natural Pastures, Little Qualicum Cheeseworks, and BoMe are all made locally
• Local Flour: Nootka Rose Milling in Metchosin has wheat, rye, and spelt flour from local crops
• Local Honey: Babe’s Honey, Country Bee Farm, and
Van Isle Bakeries
• Locally Farmed Shellfish: oysters, mussels and clams
• Hothouse Grown: tomatoes, peppers and cucumbers
Big gratitude to all Vancouver Island food producers!
