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August and September can be such awkward months for snacking. We’re in Mid-August now and it’s almost the end of summer and I bet you’re wondering, what’s in season for me to chow down on so I can snack smartly and intentionally?

I’ll tell you! For fruits, take advantage of buying berries, mangoes, peaches, plums, melons, cherries, and tomatoes. For veggies, incorporate more leafy greens, herbs such as mint and cilantro, eggplants, avocado, carrots, corn, cauliflower, and cucumbers. All of these fruits and most of these veggies can easily be cut up ahead of time and divided into airtight containers to keep in the fridge as snacks for the week for you or the family.

Perks of Buying in Season:

  • Fruits/Veggies in Season always taste better.  When fruits and vegetables are picked for consumption that have been naturally ripened on the vine or the tree and harvested at the right time, it will have much more flavor and nutrition.
  • The cost of the produce will go down.  When the produce is locally sourced in your area, then travelling expenses and storage are not required. Therefore this reduces the production costs that are then traditionally passed onto the consumer
  • More Environmentally-Friendly. Eating seasonally reduces the demand for out of season produce which further supports more local produce and supports local farming in your area. This means less transportation, less refrigeration, less hot houses, and less irradiation of produce.
  • Supports your body’s nutritional needs.  Summer foods such as stone fruits (peaches, plums etc.) provide us with extra beta-carotenes and other carotenoids that help protect us against sun damage. This also provides more sweetness for an energetic summer, as well as salad vegetables for those tasty cool summer salads.
  • Avoids Overseas Contaminates. When fruits and vegetables are sourced overseas, you don’t know what the regulations for herbicides, pesticides, and fungicides are. Many countries across the globe have relaxed laws about chemical spraying on fruits and veggies that other countries have banned due to their known harmful effects.

TIP: I collect berries, mangoes, peaches, nectarines in the Summer season and store in the freezer, chopped up for later use and I can be sure from where they are sourced. You can ferment, pickle, preserve, or use in a future smoothie!

Here’s a great multi-purpose recipe that utilizes these seasonal fruits and veggies and will keep you cool for the rest of the summer. It can be prepared ahead of time to bring to work, school, end of summer pool parties, and more.

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DIRECTIONS: Whisk together olive oil and honey/agave in a large bowl. Gently fold in fruit and herbs and sprinkle with sea salt. Keep covered in airtight container in refrigerator until ready to serve. Can be stored for up to 3 days. This salad is fresh, sweet & savory with nutritional value to boot.

Remember that intentional snacking in the awkward end of summer months doesn’t have to be complicated. We want to make getting educated about foods easy & fun, so let us know if you have any questions or comments you’d like to share or if you have any recipe requests that we can whip up for you! Follow us on Facebook or Instagram to see more quick tips, recipes, & foods inspiration.

Authored by Ash Agnite
Director of Operations
Ecocentric Chef 
DEFINE foods 

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