What’s in Season? A Month-by-Month Guide to Fresh Produce

Eating seasonally is not only a way to enjoy the freshest, most flavorful fruits and vegetables, but it’s also an eco-friendly choice that supports local farmers. When you choose seasonal produce, you’re not only eating food at its peak but also helping reduce the carbon footprint associated with transporting out-of-season foods. Below is a month-by-month guide to the best fruits and vegetables available in each season, along with some tasty recipe ideas to help you make the most of the bounty each month offers.


January: Root Vegetables & Citrus

As the chill of winter settles in, root vegetables and citrus fruits are your go-to picks. These hardy crops thrive in cold weather, offering comforting and nutritious meals.

What’s In Season:

  • Root Vegetables: Carrots, parsnips, sweet potatoes, rutabaga, turnips
  • Citrus: Oranges, grapefruits, lemons, tangerines
  • Greens: Kale, collard greens, spinach

Recipe Idea:

  • Root Vegetable Soup: A warming blend of carrots, parsnips, and sweet potatoes, simmered with garlic, onion, and vegetable broth. Top with a squeeze of fresh lemon for a burst of citrus flavor.

February: Winter Squash & Greens

February is a perfect time for hearty winter squashes, which are full of vitamins, fiber, and flavor. Paired with hearty greens, they make for satisfying winter dishes.

What’s In Season:

  • Winter Squash: Butternut, acorn, spaghetti squash, kabocha
  • Greens: Swiss chard, kale, collard greens
  • Citrus: Oranges, blood oranges, grapefruits

Recipe Idea:

  • Butternut Squash Risotto: Creamy risotto made with roasted butternut squash, garlic, onions, and a hint of sage. Serve with a side of sautéed kale for a complete meal.

March: Early Greens & Brassicas

March signals the first signs of spring, and it’s the perfect time to start enjoying the fresh greens and cruciferous vegetables that begin to make their way to the market.

What’s In Season:

  • Brassicas: Broccoli, cauliflower, cabbage, Brussels sprouts
  • Greens: Arugula, spinach, lettuce
  • Herbs: Mint, parsley

Recipe Idea:

  • Cauliflower and Broccoli Stir-Fry: A quick and healthy stir-fry using fresh broccoli and cauliflower, tossed with garlic, soy sauce, and a touch of honey. Serve over quinoa or rice.

April: Asparagus & Early Spring Vegetables

April is the start of spring, and it’s the perfect time to take advantage of fresh asparagus and the first tender greens of the season.

What’s In Season:

  • Asparagus
  • Lettuce & Salad Greens: Arugula, butter lettuce, watercress
  • Radishes
  • Herbs: Chives, dill

Recipe Idea:

  • Asparagus and Poached Eggs on Toast: Lightly roasted asparagus served on whole-grain toast, topped with a perfectly poached egg and a sprinkle of fresh dill and chives.

May: Strawberries & Leafy Greens

By May, you’ll start seeing the arrival of sweet strawberries and the vibrant green vegetables that are perfect for lighter, refreshing meals.

What’s In Season:

  • Strawberries
  • Greens: Spinach, lettuce, Swiss chard, kale
  • Radishes

Recipe Idea:

  • Strawberry Spinach Salad: Fresh spinach and strawberries tossed with nuts (like almonds or walnuts), goat cheese, and a light balsamic vinaigrette.

June: Summer Squash & Berries

June is all about the abundance of fresh summer produce—juicy berries, tender summer squash, and the first of the tomatoes.

What’s In Season:

  • Summer Squash: Zucchini, yellow squash
  • Berries: Blueberries, strawberries, raspberries
  • Tomatoes: Early varieties
  • Herbs: Basil, thyme

Recipe Idea:

  • Zucchini Noodles with Pesto: Light and refreshing zucchini noodles tossed with fresh basil pesto, cherry tomatoes, and a sprinkle of parmesan.

July: Stone Fruits & Corn

By July, summer is in full swing, and the markets are brimming with juicy stone fruits, corn, and other summer favorites.

What’s In Season:

  • Stone Fruits: Peaches, nectarines, plums, cherries
  • Sweet Corn
  • Tomatoes
  • Cucumbers

Recipe Idea:

  • Grilled Peach Salad: Grilled peaches served with arugula, feta cheese, and a honey-balsamic glaze. Pair with grilled corn on the cob for a complete summer meal.

August: Tomatoes & Peppers

August is prime tomato and pepper season, and there are endless ways to enjoy these colorful, flavorful ingredients.

What’s In Season:

  • Tomatoes (Heirloom, cherry, beefsteak)
  • Peppers: Bell peppers, hot peppers, banana peppers
  • Cucumbers

Recipe Idea:

  • Tomato and Bell Pepper Salsa: Fresh, chopped tomatoes and bell peppers with cilantro, lime juice, and a bit of jalapeño for heat. Perfect with tortilla chips or as a topping for grilled meats.

September: Apples & Squash

As summer winds down and fall begins to approach, September brings a harvest of apples and early fall squash.

What’s In Season:

  • Apples
  • Winter Squash: Acorn, delicata, spaghetti squash
  • Eggplant
  • Peppers

Recipe Idea:

  • Roasted Squash and Apple Soup: A creamy soup made with roasted acorn squash, apples, and a dash of cinnamon. Serve with crusty bread for a comforting fall meal.

October: Pumpkins & Root Vegetables

In October, pumpkins take center stage, along with hearty root vegetables that can be roasted, mashed, or pureed into soups.

What’s In Season:

  • Pumpkins
  • Root Vegetables: Carrots, parsnips, sweet potatoes, turnips
  • Brussels Sprouts

Recipe Idea:

  • Pumpkin Chili: A rich, hearty chili made with pumpkin, beans, and sweet potatoes. This warming dish is perfect for a cozy autumn evening.

November: Cabbage & Pears

As the weather turns colder, cabbage and pears make their seasonal debut, providing both crunch and sweetness to fall meals.

What’s In Season:

  • Pears
  • Cabbage (green, red, napa)
  • Brussels Sprouts
  • Root Vegetables: Carrots, rutabaga

Recipe Idea:

  • Pear and Cabbage Slaw: Shredded cabbage and sliced pears tossed with a tangy vinaigrette, perfect as a side dish for roasted meats or as a topping for tacos.

December: Citrus & Greens

In December, winter greens and citrus fruits dominate, offering a refreshing counterpoint to the heavier holiday fare.

What’s In Season:

  • Citrus: Oranges, grapefruits, tangerines
  • Greens: Kale, collard greens, spinach, Swiss chard

Recipe Idea:

  • Citrus and Kale Salad: Fresh kale topped with citrus slices, toasted almonds, and a lemon-honey dressing. A light, refreshing side to offset heavier holiday dishes.

Final Thoughts

Eating seasonally is a simple way to connect with the natural rhythm of the earth, making the most of what’s available throughout the year. By planning meals around what’s in season each month, you not only get to enjoy the freshest and most flavorful produce, but you also make a positive impact on the environment. So, grab your shopping bag and head to the market—there’s a world of fresh, seasonal goodness waiting for you every month!

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