Eating seasonally depends on preparing foods for year round consumption. Well, there is the option of doing without food for those who can’t grow it in the winter, but I wouldn’t recommend it! A better option is making use of the in season bounty!
When the trees are loaded with fruit, eating fresh is just one way to eat seasonal. Take that extra fruit and can it, dry it, freeze it. Think pie fillings, ice cream toppings, breakfast additions on oatmeal or waffled. Think of eating food that you picked, processed and prepared.
Step beyond that. Vegetables are plentiful – can and freeze corn, beans, peas…and for many there’s some left over. Think vegetable soup…think chow chow and a condiments like ketchup and BBQ sauce, salsa and diced tomatoes. Look through those older cookbooks, browse the food preservation sites and find options. Older ones show even watermelon rinds and corn cobs were used in the kitchen! Today most throw those away.
For most things on the grocery store shelves, there were ways to do it before modern food processing. Vegetable soup wasn’t invented 20 years ago! The crockpot meals that you tear open and dump in when time is short aren’t a new invention. It might be ‘new’ to buy them at the store, but smart homemakers have done much for years.
Some practice once a month cooking, or other means to have ‘heat and eat’ ready. For some eating seasonally takes a practical look – eating those foods that don’t require cooking in the hot weather. Soups, stews and other items were traditionally winter fare as it was a slow cooking way to use the heat from the stove. Food is good – all year round!