Eating seasonally means choosing fruits and vegetables when they're naturally at their peak in your part of the country. It's less a diet than a habit — one that can make cooking more varied, more flavorful and more connected to where your food comes from.
What "in season" really means
A fruit or vegetable is in season when it's being harvested in quantity, usually close to its natural ripening time. Produce harvested near peak ripeness and sold soon after often tastes better. Because the US spans many climates, "in season" depends heavily on where you live.
How to start eating seasonally
- Learn your season. Use our season finder for general patterns, then check local harvest calendars.
- Plan meals around produce. Instead of choosing a recipe and then shopping, see what looks best and build meals around it.
- Shop the edges of the season. The first asparagus of spring and the last tomatoes of fall are worth celebrating.
- Preserve the peak. Freeze berries, corn and sliced peaches in summer to enjoy in winter.
A year of seasonal eating
| Season | Look for | Try cooking |
|---|---|---|
| Spring | Asparagus, peas, spinach, radishes, strawberries, rhubarb | Asparagus & pea pasta |
| Summer | Tomatoes, corn, zucchini, peaches, berries, melons | Sweet corn chowder |
| Fall | Apples, pears, winter squash, Brussels sprouts, sweet potatoes | Butternut squash soup |
| Winter | Citrus, kale, leeks, root vegetables, cabbage | Kale & white bean soup |
What about frozen and canned?
Frozen and canned produce are practical parts of seasonal eating. Fruits and vegetables for freezing are typically processed soon after harvest, and they're a convenient way to enjoy summer produce in winter. Look for options without added sugar or with lower sodium when you can.
Seasonal eating on a budget
Produce that's abundant locally is often well priced at its peak. Buying in season and freezing extras can help you plan, but prices vary by region and year, so compare and choose what works for your household.