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Heartwings Love Notes 845 - Eating with the Seasons is Healthier

Heartwings says, "As we move through the seasons our digestion does too."

I love the berries, peaches and plums of summer. I eagerly await and purchase local strawberries as they appear on the shelves of
our local farmstand. My "fridge piles up with blueberries and raspberries, then luscious peaches and plums as they ripen and arrive.
Of course, I enjoy the corn, most especially as summer wanes. The foods of the local farms are my favorite thing about summer.
What I don't like is that the heat of summer discourages my consumption of food and causes me to do as little cooking as possible.

I appreciate eating with the seasons. I look forward to asparagus in the spring, yet I dislike eating it except at that time. Just so, I
prefer to eat what is growing in the summer during that season, especially summer squashes in all their varieties. Now the squashes
of summer are dwindling in the local fields and gardens. Due to our ability to transport food these can be bought all year round from
the supermarket, however I somehow feel much less inclined to include them in my diet now that they are out of season for this
area.

There are many ways to prepare delicious orange winter squash. While I enjoy acorn squash the most, I also like butternut squash
for the variety of ways it can be prepared. Acorn squash is simple. Split and baked face down, it can be turned over when done and
enhanced with butter and brown sugar or maple syrup. I usually give the squash another 5 minutes in the oven until these are melted
together in the cavities. When I take the squash from the oven I scrape the soft centers with a fork to distribute the sweetness
throughout it.

Butternut squash however can be used in a variety of ways. Sometimes I bake it whole on a cookie sheet for an hour or until the
thickest part pierces easily with a fork, take it out, cool it slightly, then remove the seeds and separate it from the peel. I refrigerate
it, reheating it with butter in a cast iron frying pan later. It is also good peeled and chopped, in stews and casseroles. Eating with the
seasons not only provides good nutrition, it also brings our bodies in line with the changes that occur as the seasons revolve, a
win/win situation for good health.

May you enjoy the harvest of the new season and say farewell to summer bounty without regret.

PS What seasonal foods do you enjoy? I love it when readers share their stories. Recipes welcome too!

I love to hear from readers and would be honored if you would comment and let me know any suggestions or thoughts. If a friend sent you this, you can sign up at my web site, www.heartwingslovenotes.com, where more love notes can be found in the archives.

Blessings and Best Regards,
Tasha Halpert
 

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