What’s in Season?2019-07-15T14:25:15-06:00

What’s in season?

Apples

June, July, August, September, October, November

More than 7,500 varieties are grown around the world, most are still picked by hand.

Artichokes

July, August

Look for a firm bulb with tightly closed bracts (petals). Discoloration on exterior bracts is usually a harmless symptom of frost damage.

Asparagus

April, May, June

This flowering perennial comes in four types: green, white, purple and wild. The first real asparagus harvest comes 3 years after planting.

Green Beans

June, July, August

Green beans grow in the form of a bush that reach 8-20 inches in height or in the form of a 7-10 feet long vine.

Bell Peppers

July, August, September, October, November

Botanically speaking, bell peppers are actually a fruit.

Berries

June, July, August, September

One of the best things about berries is their link to brain health. They reduce inflammation, protect brain cells from free radicals, increase neuroplasticity and much more.

Cabbage

May, June, July, September, October, November

Cabbage contains a high concentration of Vitamin C, especially red cabbage which contains double the content of regular green cabbage.

Carrots

June, July, August, September

Carrots have the ability to improve skin, boost the immune system, improve digestion, detoxify the body, and boost oral health in a variety of ways.

Cauliflower

August, September, October

Cauliflower is technically an edible flower, though the flowers are not allowed to develop and instead they form tight clusters.

Cherries

May, June, July

There are more than 1,000 differnt varieties, around 20 or so altogether are used in commercial production though.

Corn

July, August, September, October

Corn is grown on every continent, except for Antartica, but most of it is produced in the U.S.

Cucumbers

August, September, October

Just one cucumber contains Vitamin B1, B2, B3, B5, B6, Folic Acid, Vitamin C, Calcium, Iron, Magnesium, Phosphorus, Potassium and Zinc.

Garlic

June, July, August, September, October, November

Garlic’s sulfuric compounds are studied for treating the common cold, heart disease and even cancer.

Grapes

July, August, September, October

Keep grapes as dry as possible in the refrigerator, as moisture speeds up decomposition. They will keep for one to two weeks.

Greens

May, October, November

Oranges may be the first thing you reach for when you have a cold due to their vitamin C content. But gram for gram, kale actually has more vitamin C.

Herbs

August, September, October

Herbs are plants with leaves, seeds and flowers that are eaten or used to flavor foods. Some herbs can also be used as medicine.

Leeks

May, June, July, August

Common leeks look like giant scallions and have a mild onion-y, sweet flavor.

Lettuce

April, May, June,  August, September, October

Lettuce is the second most popular fresh veggie in the U.S., behind the potato.

Melons

June, July, August, September

Watermelons have remained popular for thousands of years. Pictures of them can even be seen in ancient Egyptian hieroglyphics.

Nectarines

June, July, August, September 

Peaches and nectarines are the same species; although peaches have fuzz, it is because the gene is dominant while in nectarines, the ‘fuzz gene’ is recessive.

Okra

June, July, August, September, October

Okra pods should be firm and springy with no mushy, brown or yellowing spots. Cooks agree that the perfect size is 4-5 inches long.

Onions

April, May, June, July, August, September, October, November

Some tips to avoid tears when chopping an onion is to cut under cold running water or splash a little white vinegar on the cutting board before starting.

Peaches

June, July, August, September

Known as “tao,” the peach is the most sacred plant of the Chinese Taoists, and is considered a magic fruit.

Peas

April, May, June, July, August, September, October, November

The less water you use when cooking peas, the less vitamin C is lost.

Plums

June, July, August, September, October 

Plums are rich in vitamin C, vitamin K and dietary fibers. The sugar content varies on the variety of plum.

Potatoes

June, July, August, September, October, November

The average American eats 140 pounds of potatoes per year. Germans are among the biggest potato lovers eating more than 200 pounds of potato per year.

Potatoes (Sweet)

August, September, October, November

Avoid storing sweet potatoes in the refrigerator, which will produce a hard center and unpleasant taste. Instead, store in a cool, dry, well-ventilated container.

Pumpkins

August, September, October, November

Native Americans introduced pumpkins to European settlers in the U.S., and the Pilgrims really did serve pumpkin pie at Thanksgiving.

Radishes

May, June, July, August, September

Radishes are so easy and fast to grow, even kids can do it. This is why you will see radishes in many school and community gardens.

Rhubarb

May, June, July, August, September, October 

The redder the stalk, the sweeter the flavor. Green rhubarb can also be eaten, and is just a different variety.

Spinach

April, May, June, September, October, November

In the 1930’s U.S. spinach growers credited Popeye with a 33% increase in domestic spinach consumption.

Sprouts (Brussels)

August, September, October, November

They really are named after Brussels, the capital of Belgium, where they were a popular 16th century crop.

Squash

May, June, July, August, September, October, November

Most winter squash have long shelf lives and can last in a cool, dry place for weeks or even months!

Strawberries

May, June

Unlike and other fruit, strawberry seeds are on the outside of the fruit, technically making the strawberry not a berry at all.

Tomatoes

June, July, August, September, October 

Tomatoes can be yellow, pink, purple, black and even white.

Turnips

June, July, August, September, October

Sweeter and milder than their larger counterparts, baby turnips are perfect for eating raw, roasting or tossing in salads.

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