Eat with the Season: Why Seasonal Eating Makes Sense (and Tastes Better)
- Cori
- Jun 21
- 2 min read
At Tanglefoot Farm, we believe food is at its best when it’s fresh, local, and in season. Eating seasonally isn’t a trend—it’s a return to the natural rhythm of the land, and it’s one of the easiest ways to improve both your meals and your connection to the world around you.
Why Eat Seasonally?
1. Better Flavor Vegetables and fruits picked at their peak are simply more flavorful. A cherry tomato fresh from the garden tastes nothing like one shipped across the country in January.
2. More Nutrition Seasonal produce travels shorter distances and is often harvested closer to peak ripeness—meaning it retains more vitamins and minerals.
3. Support for Local Farms Buying what’s in season often means buying local. That supports small growers (like us!) and reduces the environmental impact of long-haul shipping.
4. Natural Variety Seasonal eating brings built-in meal inspiration. No burnout from eating the same things year-round—your plate naturally changes with the weather.
Recipe Spotlight: Grilled Summer Vegetables
Featuring zucchini, carrots, cherry tomatoes, sweet or hot peppers, and onions
Whether you’re serving them over grains or as a side next to a juicy grilled steak, this dish is an easy, flavorful way to celebrate summer. (Recipe at bottom of page)
Serving Suggestions:
Main dish: Serve warm over a bowl of quinoa or couscous, topped with crumbled feta and a slice of cheddar-jalapeño sourdough.
Side dish: Pair with grilled steak, chicken, or fish at your next cookout.
Next-day lunch: Chop leftovers and tuck into a wrap with hummus or goat cheese.
How to Start Eating Seasonally
Shop your farmer’s market or sign up for a CSA box.
Base your meals on what’s abundant. Instead of planning meals first, shop first and let the ingredients guide you.
Preserve extras. Can, freeze, or dehydrate seasonal gluts to enjoy in the off-season.
Learn your region’s growing patterns. Soon, you’ll know what to look forward to each month.
Seasonal Eating is Intentional Living
Eating with the seasons isn’t just about taste or nutrition—it’s about connection. With the land, with the growers, and with the people around your table. Whether you’re enjoying the first cherry tomatoes of summer or savoring grilled carrots and squash under the evening sun, you’re participating in something deeply rooted and beautifully human.
From our farm to your table—happy eating.
1
Cooking Tip
If you don't have a grill basket, use aluminum foil to create a makeshift tray for the vegetables.
2
Variation Suggestion
Substitute zucchini or eggplant for any of the vegetables for a different taste.
Notes
1
Preheat your grill to medium-high heat.
2
In a large mixing bowl, combine the olive oil, balsamic vinegar, minced garlic, salt, and black pepper.
3
Slice the carrots, squash, onion, red bell peppers, and cherry tomatoes and place in a large bowl , tossing to ensure all vegetables are evenly coated with the marinade.
4
Allow the vegetables to marinate for at least 10 minutes while the grill heats up.
5
For the balsamic reduction, bring 1/2 cup balsamic vinegar and 2 tablespoons honey to a simmer in a small saucepan. Reduce heat to low and simmer for 10 minutes or until the balsamic is thickened and coats the back of a spoon. Remove from heat and set aside.
6
Place the marinated vegetables in a grill basket or threaded onto skewers. Grill for about 10-12 minutes, turning occasionally, until vegetables are tender and slightly charred.
7
Transfer the grilled vegetables to a serving platter and drizzle with the balsamic reduction.
Instructions
2 large carrots, peeled and diagonally sliced
1 medium yellow squash, sliced into 1/2 inch rounds
1 large red onion, cut into wedges
1 red bell pepper, cut into strips
1 cup cherry tomatoes
Vegetables
1/4 cup olive oil
3 tablespoons balsamic vinegar
2 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon black pepper
Marinade
1/2 cup balsamic vinegar
2 tablespoons honey
Balsamic Reduction
Grilled Summer Vegetables with Balsamic Reduction
Cori
Simple yet flavorful, these grilled summer veggies are drizzled with a luscious balsamic reduction. Perfect as a main dish or side.
Servings :
4
Calories:
280
Prep Time
15 mins
Cook Time
20 mins
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