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.
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jan |
feb Advertisement |
mar |
apr |
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Kiwis |
Grapefruit |
Artichokes |
Asparagus |
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Kumquats |
Radishes |
Cabbage |
Broccoli |
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Leeks |
Red potatoes |
Carrots |
Celery |
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Spinach |
Cauliflower |
Mushrooms |
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Sunchokes (Jerusalem artichokes) |
Key limes |
Rhubarb |
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Navel oranges |
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may |
jun |
jul |
aug |
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Carrots |
Apricots |
Blueberries |
Avocados |
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Peas |
Bell peppers |
Cherries |
Corn |
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Salad greens |
Blackberries |
Green beans |
Cucumbers |
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Strawberries |
Honeydew |
Nectarines |
Grapes |
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Vidalia onions |
Peaches |
Okra |
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Red onions |
Plums |
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Summer squash |
Tomatoes |
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Watermelon |
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sep |
oct |
nov |
dec |
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Apples |
Acorn squash |
Beets |
Brussels sprouts |
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Asian pears |
Parsnips |
Bok choy |
Butternut squash |
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Cantaloupe |
Persimmons |
Bosc pears |
Dates |
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Cucumbers |
Pomegranates |
Cranberries |
Mandarin oranges |
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Eggplant |
Pumpkins |
Daikon |
Red currants |
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Garlic |
Radishes |
Rutabagas |
Tangerines |
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Rasberries |
Sweet potatoes |
Turnips |
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Zucchini |
Yams |
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—Melody Warnick |
