While it can be fun to shop at the supermarket, try foods from other regions or get favorites year-round. Fresh, local, in-season foods are the better option for the best flavor and nutritional value.
Buying fresh means items have not been altered by canning, freezing or other methods. You will get the most vitamins and minerals from unprocessed produce.
In-season or seasonal foods come from crops ready to be harvested. Since in-season fruits and vegetables generally have not endured long periods of storage and shipping, they tend to be more fresh and flavorful.
There is an additional bonus: generally, prices for "in-season" foods tend to be less expensive because they are more abundant and, often, are locally grown.
Look for these foods now or coming soon from Florida growers: tomatoes, corn, blueberries, grapefruit, bell peppers, cucumbers, onions, honey and more. See a complete list of seasonal foods at www.freshfromflorida.com.
Check with your local University of Florida/Institute of Food and Agricultural Sciences Extension office, growers or farmers markets to see what is available in your area. The Crestview Farmers Market runs 8 a.m. to 12 p.m. Tuesdays, Thursdays and Saturdays at the Old Spanish Trail Park pavilion on Stillwell Boulevard.
As always, make sure your plate is colorful, including a variety of fruits and vegetables, to provide an array of nutrients.
According to the food guide, found on myplate.gov, one-half of your plate should include fruits and vegetables. Remember lean protein, whole grains and low-fat dairy.
Try this no-cook recipe adapted from the Fresh from Florida website.
Ingredients
3 fresh tomatoes, diced
1 cucumber, seeded and chopped
1 red or sweet onion, chopped
1 green bell pepper, chopped
1/2 bunch fresh basil, hand-torn
1/2 bunch fresh parsley, chopped
2 cloves garlic, minced
kosher salt to taste
fresh ground pepper to taste
2 tablespoons white wine vinegar
2 tablespoons olive oil
Directions
1. Combine all ingredients in a large glass or plastic bowl and let marinate in the refrigerator at least 20 minutes.
2. Serve over salad greens if desired or try in a whole grain pita shell.
3. Try adding feta and olives to this recipe.
Jill Breslawski is an agent at the University of Florida's Institute of Food and Agricultural Sciences Extension office in Crestview.
This article originally appeared on Crestview News Bulletin: BRESLAWSKI: For healthiest dish, eat farm fresh Northwest Florida produce