Seasonal Cooking: How to Shop and Cook with the Seasons

We live in a world where we can buy Chilean grapes in January and Peruvian asparagus in October. But just because we can doesn't mean we should.

Eating seasonally means eating food that is harvested locally at the time you buy it.

Why Bother?

1. Flavor: A tomato ripened on the vine in July is exploding with umami and sugar. A tomato shipped green 3,000 miles in December is mealy and flavorless.
2. Price: When food is in season, there is an abundance of it nearby. Prices drop. (Compare berry prices in June vs. January).
3. Nutrition: Produce starts losing nutrients the moment it is picked. Locally sourced seasonal food travels less distance and retains more vitamins.

A Seasonal Calendar

Spring (The Awakening)

Green, tender, and fresh.

• Produce: Asparagus, Peas, Spinach, Radishes, Artichokes, Rhubarb, Strawberries.
• Cooking: Steaming, raw salads, light sautés.

Summer (The Bounty)

Hot, colorful, and hydrating.

• Produce: Tomatoes, Corn, Zucchini, Eggplant, Peppers, Berries, Stone Fruit (Peaches/Plums), Melons.
• Cooking: Raw (Caprese salad), Grilling, quick stir-frys.

Fall (The Harvest)

Earthy, sweet, and comforting.

• Produce: Pumpkins, Squashes (Butternut/Acorn), Apples, Pears, Brussels Sprouts, Mushrooms, Sweet Potatoes.
• Cooking: Roasting, Baking, Soups.

Winter (The Roots)

Hardy, starchy, and enduring.

• Produce: Root veggies (Potatoes, Carrots, Parsnips), Kale, Collard Greens, Cabbage, Citrus (Oranges/Grapefruit peak in winter!).
• Cooking: Braising, Stews, Slow Roasting.

How to Start

You don't need to shop exclusively at a Farmers Market (though it's great!). Even supermarkets feature seasonal items on sale. Look for the "Grown in [Your Region]" signs.

If it tastes bland, it's probably out of season. If it tastes like candy, nature intended you to eat it now.