Why Seasonal Eating Matters

Before global supply chains, people ate what grew locally and in season. While we now have year-round access to most produce, there are compelling reasons to eat seasonally: better flavor, higher nutrients, lower prices, and reduced environmental impact.

Spring (March - May)

After winter's root vegetables, spring brings tender, fresh flavors:

Vegetables:

• Asparagus - peak season, unbeatable flavor
• Artichokes - both globe and baby varieties
• Peas - sugar snap, snow peas, English peas
• Radishes - mild and crunchy
• Spring onions and leeks
• Spinach and arugula
• Fava beans

Fruits:

• Strawberries - local varieties arrive late spring
• Rhubarb - technically a vegetable, perfect for desserts
• Citrus - still going strong early spring

Summer (June - August)

The season of abundance:

Vegetables:

• Tomatoes - nothing beats a summer tomato
• Corn - sweetest when just picked
• Zucchini and summer squash
• Bell peppers and chiles
• Eggplant
• Green beans
• Cucumbers

Fruits:

• Berries - blueberries, raspberries, blackberries
• Stone fruits - peaches, nectarines, plums, cherries
• Melons - watermelon, cantaloupe, honeydew
• Figs - late summer treasure

Fall (September - November)

Harvest season brings heartier produce:

Vegetables:

• Winter squash - butternut, acorn, delicata
• Pumpkins - for cooking, not just carving
• Brussels sprouts - best after first frost
• Sweet potatoes
• Cauliflower and broccoli
• Beets
• Kale and Swiss chard

Fruits:

• Apples - hundreds of varieties peak in fall
• Pears - Bartlett, Bosc, Anjou
• Grapes
• Cranberries
• Persimmons

Winter (December - February)

Storage crops and citrus shine:

Vegetables:

• Root vegetables - carrots, parsnips, turnips
• Cabbage - for slaws, braises, and sauerkraut
• Potatoes - reliable year-round but shine in winter dishes
• Winter greens - kale, collards, chard
• Leeks
• Celery root

Fruits:

• Citrus - oranges, grapefruits, lemons, limes
• Pomegranates
• Kiwis
• Stored apples and pears

Tips for Seasonal Shopping

• Visit farmers markets for the freshest local produce
• Check grocery store ads for seasonal sales
• Freeze or preserve summer abundance for winter
• Learn to love root vegetables in cold months
• Try one new seasonal item each shopping trip

Year-Round Staples

Some produce is reliably good year-round:

• Onions and garlic
• Bananas (imported tropical)
• Avocados (different growing regions)
• Carrots (storage crop)
• Mushrooms (cultivated)

Eating seasonally connects you to natural rhythms and transforms your cooking. When produce is in season, it requires less effort to make it delicious.