On Ikaria, the season decides the menu. Summer brings zucchini, tomatoes, eggplant and peppers, the base of the island's soufiko stew. Winter brings wild greens, cabbage, citrus and chestnuts. Spring is the time for artichokes, broad beans and fresh herbs.
Why seasonal food is better
Produce picked in season is usually riper and more flavorful, so it needs less salt, sugar or sauce to taste good. It is also cheaper, because there is more of it, and it often travels a shorter distance from farm to shop.
Out of season, fruit and vegetables may be picked early, stored for long periods or grown in heated greenhouses. That uses more energy and often means less flavor.
A simple habit
Each time you shop, look for the produce that is most plentiful and lowest in price, and plan a meal or two around it. Frozen vegetables and dried legumes fill the gaps between seasons.
