Weekly Wellness: Enjoy local, seasonal produce
Mary Gay BroderickUCHealth
Eating seasonal fruits and vegetables that come from nearby farms boosts more than your immune system. It also helps the local economy and benefits the environment
“Consuming local, seasonal produce brings a trifecta of good things,” said Amy Speer, a registered dietitian at UCHealth Yampa Valley Medical Center. “Not only it is better for us, but it helps local farmers and it reduces our carbon footprint.”
Good for our health
According to Speer, local produce tends to be higher in nutrients. This is because it is picked at its peak when it is highest in minerals, vitamins and antioxidants, and has not spent weeks being shipped or sitting in warehouses or on store shelves. She defines “local” as fruits and vegetables that are grown within a 400-mile distance or harvested in Colorado
“If you are buying from grocery stores, the produce is typically harvested long before it’s ripe,” she said. “The longer it takes to get to you, the more nutrients it’s losing.”
Eating “seasonally” means consuming fruits and vegetables that are grown during certain times of the year. For instance, peaches, plums and berries are in season during the summer
“When we eat seasonally, it aligns with what our body needs,” said Speer. “In the summer heat, we need to stay hydrated. Fruits like melons and berries, and veggies like tomatoes and cucumbers have a high-water content that meets that need.”
Fresh produce also tends to taste better
“Is there anything more delicious than a just-picked peach in the summer?” she said
Boosting the local economy
Spending money on local produce helps sustain local small businesses and promotes family farms
“It helps create local jobs and keeps money where you live, something that is especially important for smaller towns,” Speer said. “It creates a ripple effect that lifts the entire local economy.”
Kinder to our environment
Smaller, local farms tend to use regenerative agriculture practices. This approach focuses on conserving soil health, reversing climate change, maximizing diversity of crops and strengthening the biodiversity of the farm while trying to enhance and preserve the ecosystem of the farm
Speer said these principles help create produce that has more nutrients, as improved soil health and water management create a sustainable system that can last a long time
“A lot of local farms, because they have smaller production, can focus on better farming techniques that are better for the environment as they are not trying to mass produce food,” she said. “These farmers have a deep connection to the land, they live on the farms and they are passionate about what they do.”
Local food also means less transit, which translates into a reduced carbon footprint. It also means less packaging, as people select their produce from bins at farmer’s markets and can forgo the plastic and paper bags found at grocery stores
“Some people think farmer’s markets are too expensive, but you’re not paying for the transit, the packaging and the advertising of the product,” said Speer. “Even if an item does cost a little more, you’re paying for higher quality, you’re getting food that is less processed, and you’re contributing to a good diet.”
Learn more
On <a href="https://todaytrendnews7.com/new-hulu-tv-shows-and-movies-in-july-2026/” title=”New Hulu TV Shows and Movies in July 2026″>July 28, Speer will share more information during a free community seminar. “Farm to fork: Incorporating local, seasonal produce into your meals” will focus on the health benefits of eating local, seasonal produce found at farmer’s markets or grocery stores
- What: “Farm to fork: Incorporating local, seasonal produce into your meals”
- When: Tuesday, July 28 from 12-1 p.m.
- Where: Conference room 1 at UCHealth Yampa Valley Medical Center
- Cost: Free
- Registration: Online registration is encouraged.
Mary Gay Broderick writes for UCHealth. She can be reached atmarygaybroderick@comcast.net
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