Eat With the Seasons (And Why It Matters)
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Eating seasonally isn’t just a trend—it’s one of the simplest ways to save money, enjoy better flavor, and cook more intentionally at home.
Spring and summer bring some of the most vibrant, fresh, and flavorful produce of the year. From juicy berries to crisp greens and garden vegetables, this is the time to build meals around what’s naturally at its peak.
Spring Produce (March–May)
Fruits:
- Strawberries
- Pineapple
- Apricots
Vegetables:
- Asparagus
- Spinach
- Lettuce
- Peas
- Radishes
- Carrots
Spring produce is light, crisp, and perfect for salads, roasting, and simple sides.
Summer Produce (June–August)
Fruits:
- Watermelon
- Blueberries
- Peaches
- Cherries
Vegetables:
- Zucchini
- Corn
- Tomatoes
- Cucumbers
- Bell Peppers
Summer produce shines in grilling, fresh salads, and no-cook meals.
Tips for Shopping Seasonal Produce
- Shop local farmers markets when possible
- Look for vibrant color and firm texture
- Avoid overly soft or bruised items
- Buy in smaller batches for freshness
