Seasonal eating is as old as humanity itself. For our ancestors, it was simply eating.

The modern era of shipping and grocery mega-stores have spoiled us. We can now get whatever we want, whenever we want no matter the season.

There are moments when this can be such a blessing - but there are also times when we allow this convenience to disconnect us from the earth and tasty, local and seasonal foods.

Seasonal eating has become something of a trend lately. A trend that seems to make it harder and less accessible than it is in reality.

Start with something easy. What's growing either in your garden or can easily be foraged? What's for sale from local farmers at the market? Grab those things and incorporate them into the meal plan.

It doesn't every meal or every ingredient. Pick something small and build on it. For many of us, apples are in season in the fall. Pick some up and toss diced apples into the oatmeal for breakfast. Make an apple crisp for dessert. Fry some to have with pork.

It truly can be that simple. Pick one or two seasonal items and plan to include them in a meal or two. The more you do it, the easier it becomes.

To help inspire your fall seasonal meals, I've got recipes for every meal of the day for you.

Download the Fall cookbook here.

I purposely kept it without many photos so that you can print off the recipes without worry about printing ink expense.

And because rosehips are part of fall seasonal eating and medicine making. I made a video to show you how to clean them of their seeds and hairs.

There's a recipe for Apple Rosehip pie included in the cookbook and we'll be using them more later.

Lesson 4: Fall Eating