As peak summer approaches in Sicily, Anna Fiannaca prefers the peppers, eggplants and zucchini her brothers grow over the packaged food in the supermarket.
The 89-year-old cooks everything from scratch and eats mostly vegetarian. But she attributes much of her continued good health to adjusting her diet to what is most available throughout the year.
鈥淚t was just the way of life in Sicily, taking whatever the seasons will give you,鈥 said Fiannaca, who lives near Agrigento.
Eating a variety of fruits and vegetables is one of many aspects that . It also includes an abundance of nuts, legumes, beans and healthy fat from olive oil and fish.
But nutrition experts say no matter where you are, buying in-season produce is an easy step toward better eating habits.
鈥淪easonal eating is kind of a pathway to build a broader diet variety,鈥 said Sharon Gray, a registered dietician who supervises the University of Connecticut鈥檚 community nutrition program.
Why is seasonal eating better for you?
Consuming a high variety of fruits and vegetables is an , lowering the risk of heart disease, obesity and other ailments.
Choosing whatever is most abundant in the market each month is a good way to start, said Gray, who offers healthy cooking workshops to low-income Hartford residents. In New England, the give way to . All are high in antioxidants and fiber, and provide a wide range of vitamins, minerals and complex carbohydrates.
It helps that in-season produce tastes better.
鈥淎 lot of adults don鈥檛 like a lot of fruits and vegetables, so if you can get them to like something, then they build it into their diet,鈥 she said. 鈥淭hat is moving people away from processed food to preparing more food at home.鈥
Eating seasonally often also means eating locally, said Julia Zumpano, a registered dietician at the Cleveland Clinic, specializing in disease prevention and management. Besides the environmental benefits, local produce generally has more nutrients because it has naturally ripened and is consumed soon after being picked.
鈥淵ou鈥檙e going to maximize your vitamins and minerals in there, the polyphenols and antioxidants that are the foundations of how we decrease the risk of disease,鈥 Zumpano said.
How do you get started?
Changing your diet requires a bit of an open mind, said Sean Heffron, cardiologist at the Center for the Prevention of Cardiovascular Disease at NYU Langone Heart. He counsels patients to look beyond the broccoli, onions and other vegetables that are available year round.
鈥淥pen yourself up to, 鈥極h, now I see a lot of or peaches or artichokes,鈥欌 Heffron said. 鈥淚t will expose you to more, and make you willing to try and eat more fruits and vegetables in general.鈥
Gray noted that , many of which now accept food benefit , have become more widespread. But she also recommended shopping at regional grocery chains, which may be more likely than national retailers to offer local produce.
She tells people to look at fliers and signs in the store to see what is on sale, which is usually an indicator of seasonal abundance. Besides saving money, it allows people to buy pricey items like berries that can be .
Zumpano suggested signing up for a , or CSA, that delivers a box of produce that changes with the season. 鈥淵ou don鈥檛 get to pick and it just comes every week,鈥 she said. 鈥淚 usually have to purchase additional food, but I can use that as a great foundation.鈥
Experts caution that eating seasonally isn鈥檛 a cure-all, and some studies have found people in colder climates suffer from nutritional deficiency in the winter. That means you should still continue to buy leafy greens and other vegetables all year.
鈥淲e need seven to nine servings of fruits and vegetables every day,鈥 Zumpano said. 鈥淣inety percent of us don鈥檛 eat enough of them.鈥
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Albert Stumm writes about food, travel and wellness. Find his work at
