When spring is in bloom, this means new life; not only for seasonal vegetation, but for the humans who consume the fresh, delicious, nutritious seasonal ingredients, and for the farmers whose seeds have sprung to boost local economies. From grains, such as barley and oats, to vegetables like broccoli, cabbage, lettuce, and collards, to other greens such as alfalfa, dandelion, peas, and asparagus, to various roots and spring fruits, everyone is advised to think local and organic to promote this comprehensive process of budding growth.
When consumers eat locally, they are, by default, eating seasonally. This does not mean a trip to a grocer, where one sees produce arriving via transport from faraway places using valuable resources and polluting the environment. This means a trip to a local farmers market (or a grocer with a seasonal/organic section). Here, consumers find fresh foods picked close to where they live, work and play.
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