Why Eat Seasonally?
Better Flavor
Produce picked at peak ripeness has dramatically better flavor than items harvested early and shipped across the world. A summer tomato vs. a winter supermarket tomato is barely the same vegetable.
Lower Cost
When produce is in season locally, supply is abundant and prices drop. Farmers' markets during peak season offer the best deals. Stock up and preserve for off-season eating.
Seasonal Highlights by Quarter
Frequently Asked Questions
Does "in season" vary by location?
Absolutely! Our guide is based on general Northern Hemisphere seasons. Southern states have earlier springs; northern areas have shorter growing seasons. California and Florida produce year-round. Your local farmers' market is the best guide to what's truly in season in your area.
How can I preserve seasonal produce for later?
Freezing is easiest—berries, stone fruits, and many vegetables freeze well. Canning preserves tomatoes, pickles, and jams for a year or more. Dehydrating works great for herbs, apples, and tomatoes. Root vegetables store for months in cool, dark cellars.
Is seasonal produce more nutritious?
Yes! Produce loses nutrients after harvest—the longer it travels and sits in storage, the more vitamins degrade. Locally grown, in-season produce is typically harvested at peak ripeness and eaten within days, preserving more nutrients than imported items.
What about greenhouse and hydroponic produce?
Modern growing methods extend availability but flavor still varies. Greenhouse tomatoes are better than imported, but not as good as summer garden tomatoes. Herbs thrive year-round indoors. For produce where freshness matters most (berries, stone fruits), seasonal is still best.