Seasonal produce is simply produce that is purchased and consumed around the time that it is harvested. Despite what many people think, there’s plenty of cold-weather produce that you can make into delicious meals and seasonal salads. In New England Look for fruits such as apples, pears, cranberries, and grapes. Vegetables such as fennel, cabbage, cauliflower, beets, carrots and broccoli. The benefit of eating seasonally has been researched extensively. Seasonal food is fresher, and most importantly more nutritious than food consumed out of season. Seasonal fruits and vegetables produced by local suppliers are often fresher, as they aren’t transported long distances. What’s more, studies have shown that fruits and vegetables contain more nutrients when they are allowed to ripen naturally on the plant. To find what products are seasonal to where you are, check out the Seasonal Food Guide.

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This weeks farm dinner consisted of a New England seasonal salad.
In a large skillet heat ghee, coconut oil or olive oil over low heat. Add all shredded veggies to pan and toss to coat with oil.  Cook everything until tender, about 10 minutes. Remove from heat add salt, pepper, a little Braggs liquid aminos or soy sauce and optional toppings. 
  • Shredded Carrots
  • Shredded Green Cabbage
  • Shredded Red Cabbage
  • Shredded Red & Golden Beets
  • Optional Crunch: sesame seeds, sunflowers seeds or nuts