Fruit and vegetables taste best and are usually cheapest when they are in season. A tomato in August and a tomato in February are almost different foods. Cooking with the seasons is also a simple way to bring variety into your meals.
Why it matters
- Flavor: produce picked ripe near its natural season is sweeter and more aromatic.
- Price: abundance lowers prices at stores and markets.
- Variety: your menu changes naturally through the year.
- Local farms: buying seasonal produce at farmers markets supports nearby growers, and organic or low-spray options are sometimes cheaper there, see is organic food worth the extra cost.
What is in season (in much of the US)
Seasons vary by region and climate, so check a local seasonal guide or ask at your farmers market. As a general guide:
Spring: asparagus, peas, radishes, spring onions, artichokes, strawberries, rhubarb, spinach, new potatoes.
Summer: tomatoes, corn, zucchini, cucumbers, peppers, eggplant, green beans, berries, peaches, cherries, melons, basil.
Fall: apples, pears, grapes, winter squash, pumpkins, sweet potatoes, Brussels sprouts, cauliflower, kale, mushrooms.
Winter: citrus fruits, cabbage, root vegetables (carrots, parsnips, beets, turnips), leeks, kale and other hardy greens, stored apples and winter squash.
Where to find it
- Farmers markets and farm stands.
- A CSA (community supported agriculture) box, delivering a share of a farm’s harvest each week.
- Grocery stores: look for what is abundant and on sale; it is usually in season.
How to cook with the seasons
- Plan around what is good: start from the produce and then choose the recipe.
- Keep it simple in summer: tomatoes with salt and olive oil, grilled corn, fruit with yogurt.
- Roast and braise in winter: root vegetables, squash, cabbage and greens shine with long cooking, in soups and stews.
- Preserve the peak: freeze berries, make tomato sauce, or pickle cucumbers, see preserving the harvest.
Out of season? Go frozen or canned
Frozen fruit and vegetables are picked and frozen at their peak and are often better than out-of-season fresh produce. Canned tomatoes are a winter staple for sauces and soups.
Cooking seasonally is a big part of reducing food waste and cooking sustainably. To eat more produce in general, see the best ways to eat more fruits and vegetables.
