Seasonal vegetables, your best energy allies

A vegetable picked ripe, near you, and eaten within days has little in common with the same vegetable shipped thousands of kilometres. Neither in taste nor texture.

Taste does the rest of the work

It's the most convincing argument by far. Nobody has to force themselves to eat a tomato in full season.

How to start without complicating your life

• Pick two or three vegetables in season and rotate them for a month.
• Cook a larger batch at once: roasted, they keep for three days.
• Keep plain frozen vegetables in reserve. They're harvested ripe, and far better than nothing on a weeknight.

Consistency matters far more than a perfect choice.

⟳ Draft — written for Selena to review before publication.