07/05/2026
🍓 Fruits and veggies are most nutrient-dense when eaten in season — here's why.
The moment produce is picked, it starts losing nutrients. Some vitamins (like vitamin C and certain B vitamins) begin breaking down within hours, not weeks. So the shorter the trip from field to plate, the more nutrition actually makes it to your fork.
Here's what's happening behind the scenes:
🚚 Out of season produce often travels thousands of km and sits in storage for weeks, which means more nutrient loss before it even hits the shelf
☀️ In season crops are picked closer to peak ripeness, which is when nutrient levels are highest
🌡️ Cold storage and long transport can affect texture and flavour compounds too, which is part of why in season produce just tastes better
🌾 Local farms also tend to have healthier soil for that crop's natural growing season, and soil quality directly affects nutrient content
Right now is peak season for: strawberries, early raspberries, zucchini, leafy greens, radishes, snap peas, and rhubarb. 🌻
What's your favourite local summer find so far this year?
