As if ripe, luscious strawberries weren't reason enough to eat seasonally, consider this: Fresh-picked fruits and vegetables contain more nutrients and cost less than their stored or shipped counterparts. Plus, "there's more flavor in anything that comes right out of the ground," says Eric Stenberg, executive chef at the Resort at Paws Up in Greenough, Montana, and national chair of Chefs Collaborative, an organization that promotes sustainable cuisine. Growing seasons vary around the country, but our month-by-month guide can help you pick up fruits and vegetables at their natural peak.

jan

feb

mar

apr

Kiwis

Grapefruit

Artichokes

Asparagus

Kumquats

Radishes

Cabbage

Broccoli

Leeks

Red potatoes

Carrots

Celery

Spinach

Cauliflower

Mushrooms

Sunchokes (Jerusalem artichokes)

Key limes

Rhubarb

Navel oranges

may

jun

jul

aug

Carrots

Apricots

Blueberries

Avocados

Peas

Bell peppers

Cherries

Corn

Salad greens

Blackberries

Green beans

Cucumbers

Strawberries

Honeydew

Nectarines

Grapes

Vidalia onions

Peaches

Okra

Red onions

Plums

Summer squash

Tomatoes

Watermelon

sep

oct

nov

dec

Apples

Acorn squash

Beets

Brussels sprouts

Asian pears

Parsnips

Bok choy

Butternut squash

Cantaloupe

Persimmons

Bosc pears

Dates

Cucumbers

Pomegranates

Cranberries

Mandarin oranges

Eggplant

Pumpkins

Daikon

Red currants

Garlic

Radishes

Rutabagas

Tangerines

Rasberries

Sweet potatoes

Turnips

Zucchini

Yams


—Melody Warnick