The Problem: The Ghost of a Tomato

Picture a glossy red tomato in January — perfect on the shelf, disappointing on the plate. Many fruits and vegetables sold out of season are picked early, artificially ripened, and shipped hundreds or thousands of miles. Each mile equals nutrient loss. The result? Produce that looks appealing but lacks the vibrancy, flavor, and micronutrient density of truly ripe, local food.

Why it matters

• Nutrition fades fast: Fragile vitamins like vitamin C begin to degrade the moment produce is harvested.
• Flavor suffers: Artificial ripening changes color but not taste.
• Hidden costs: Long transport increases carbon footprint and often raises price.

The Solution: Eat with the Seasons

Seasonal eating simply means choosing foods that are naturally harvested in your region right now. In fall, that looks like pumpkins, sweet potatoes, apples, pears, beets, kale, and Brussels sprouts — foods that are nutritionally suited to the colder months and to supporting immune health, digestion, and steady energy.

Three pillars that make seasonal eating powerful

1. Peak Nutrition

When produce ripens naturally, it develops its full complement of vitamins, minerals, and antioxidants. Autumn produce often concentrates protective compounds — beta-carotene in pumpkins and sweet potatoes, Vitamin C in cruciferous vegetables, and fiber and antioxidants in apples.

2. Unbeatable Flavor

Food that finishes ripening on the plant tastes sweeter, deeper, and more satisfying. Flavor matters: when food is delicious, you naturally eat more of it — and healthier eating becomes joyful rather than dutiful.

3. Economic & Environmental Wins

Buying local, in-season food reduces transportation, packaging, and waste. It supports farmers and often costs less because supply is abundant. Seasonality is a win for your body and for the planet.

A Simple Sparkling Life Action Plan for Fall

1. Visit a local farmer’s market. Ask the growers what’s freshest this week — they’re your best seasonal resource.
2. Learn what’s in season. Focus on apples, pears, pumpkin, butternut squash, sweet potatoes, carrots, beets, kale, and Brussels sprouts.
3. Let ingredients lead. Shop first, then build your meals around what looks radiant and flavorful.
4. Keep it simple. A roast, a drizzle of olive oil, a pinch of salt — and the ingredients do the rest.

Try this week’s challenge: visit the market, choose one new seasonal item you’ve never cooked with, and make it simply. Notice how it makes you feel — in your body and in your spirit.