Eating what is in season makes it easier for us to shop locally. Not only is the food fresher (and often more nutritious) but we reduce the amount of energy used to transport it which is better for the environment. Learn more about eating seasonally over at Sustainable Table.
Apples, Artichokes, Basil, Beans (fresh), Beets, Blackberries, Broccoli, Brussel Sprouts, Cabbage, Carrots, Cauliflower, Celery, Chives, Cilantro, Corn, Cucumbers, Fennel (bulb), Garlic (fresh), Grapes, Green Onions, Hazelnuts, Kale, Lettuce, Leeks, Melons, Onions (sweet), Onions (cooking), Parsleys, Parsnips, Pears, Peppers, Plums, Potatoes, Pumpkins, Quince, Radishes, Rosemary, Rutabagas, Sage, Salad Greens, Spinach, Swiss Chard, Tomatoes, Thyme, Turnips, Winter Squash.
Apples, Asparagus, Avocados, Basil, Beans, Green Beets, Brussels Sprout, Cabbage, Carrots, Celery, Chili Pepper, Grapefruits, Lemons, Oranges, Collards, Corn, Cucumber, Eggplant, Grapes, Guava, Pineapple, Kale, Kohlrabi, Lettuce, Mushroom, Mustard, Nectarines Okra, Peaches, Pears, Peppers, Persimmons, Plums, Potatoes, Raspberries Spinach, Strawberries, Tomatillos, Tomatoes.