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Welcome back spring: how to choose seasonal organic products

In the race for progress, many values and correct behaviors have been blown away and perhaps slowing down is an effective way to recover the awareness of a life more in harmony with the environment and nature.

We have often dealt with the topic of food and its centrality in the life of every being, not only as a necessity, but as gratification, not only as a source of well-being, but also as a cause of illness, if not of pathologies.
The consumption of seasonal organic products is one of the behaviors that in the past was forced but, as the distances have shortened and the economy has become globalized, it has been lost. Supermarkets but also small shops now have access to the "magic" garden where tomatoes and strawberries grow in December and pumpkins and oranges in July.

It’s true that in another part of the world the seasons are different, but we must remember that vegetables and fruits imported from far away countries must be prepared for long journeys, stored in refrigerators, and that all this has an energy cost and environmental impacts, not to mention the damage to our wallet and our palate. Yes, because those who love "good" food know that fresh, seasonal ingredients, even better if from farm to table, have an irreplaceable taste, a matter that should convert to this choice on its own.

The short chain is the first and best guarantee that the products you bring to your table are really fresh and genuine and moreover nature gives us what we need at the right time: our body needs to diversify the intake of vitamins, minerals and other nutrients depending on the season and the climatic conditions.

With the arrival of spring, we can still enjoy some winter products by adding new delicacies. With a little sadness we must say goodbye in Autumn to thistles, chicory, pumpkin and in April to artichokes, spinach, cabbage, Jerusalem artichokes and leeks, but how long have we been waiting for asparagus? And in a month radishes and beans will also arrive!

On our tables we can now put garlic, asparagus, chard, artichoke, carrot, cabbage, chickpea, onion, chives, bean, fennel, lettuce, lentil, potato, pea, leek, radicchio, shallot, celery, spinach, Jerusalem artichoke.
The fruit of March is oranges, kiwi, lemons, apples, pears and grapefruits, but in April a new taste will return with strawberries and medlars.

Let’s always remember that seasonal eating is a gift not only to taste but to our well-being and the environment.