I was perusing etsy.com over the weekend, and I came across this adorable poster on seasonal eating. Growing up with a garden-loving mom, I appreciate fresh, seasonal ingredients more than most. Choosing fruits and vegetables at their peak season can make all the different in your meals and your wallet.
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Here is the Fig + Cotton’s advice on what to pick up at the grocery store or farmer’s market each season.
Winter (Dec. – Feb.): apples, beets, brussels sprouts, cabbage, cauliflower, carrots, citrus fruits, kale, leeks, mushrooms, pears, potatoes (all varieties), pumpkins, radishes, spinach, turnips, winter squashes (butternut, acorn, spaghetti)
Spring (March – May): asparagus, beets, cabbage, cauliflower, celery, cucumber, eggplant, grapefruit, green peas, kale, leeks, lettuce, onions, peppers, rhubarb, spinach, strawberries
Summer (June – August): artichokes, avocados, beans, berries (most varieties), cherries, corn, cucumber, melons, nectarines, peaches, peppers, summer squash, tomatoes, zucchini
Fall (Sept. – Nov.): apples, avocados, beans, blackberries, broccoli, cabbage, carrots, cranberries, grapes, green beans, lemons, pears, plums, pomegranates, potatoes, okra, onions, winter squash
PS. Every region has its unique climate, but these selections are fairly generic.
PSS. If you live in Texas, try this very detailed guide.
Enjoy!
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