Seasonal Produce
83 guides
What's ripening when — produce calendars, peak-season cooking, and the regional variations that change what counts as in-season from one state to the next.
Asparagus
Asparagus is one of the first serious vegetables of spring: quick-cooking, delicate, and best when it is handled simply. The main skill is knowing how to choose fresh spears and stop cooking before they go soft.
Beets
Beets are sweet, earthy root vegetables that store well and come with edible greens when freshly harvested. They roast beautifully, pickle easily, and add color to salads, grain bowls, and simple sides.
Broccoli
Broccoli is a cool-season vegetable that becomes much better when it is cooked with enough heat, salt, and intention. The florets, stems, and leaves are all useful if you know how to handle them.
Cabbage
Cabbage is one of the most useful local vegetables because it is affordable, sturdy, and flexible. It can be eaten raw, sauteed, roasted, braised, or fermented.
Cauliflower
Cauliflower is mild, sturdy, and better than its reputation when it is browned properly. It works roasted, mashed, pureed, pickled, or broken into florets for everyday vegetable sides.
Eggplant
Eggplant is a summer vegetable with tender flesh that becomes silky when cooked well. It loves oil, high heat, garlic, tomatoes, herbs, and smoky flavors.
Garlic
Garlic is a foundational allium that changes completely depending on how it is cut and cooked. Raw garlic is sharp, sauteed garlic is savory, and roasted garlic becomes soft and sweet.
Kale
Kale is a sturdy leafy green that holds up to salads, soups, sautes, and roasting. The key is choosing the right variety and treating the stems and leaves differently when needed.
Lettuce
Lettuce changes a lot by type: romaine is crisp, butter lettuce is soft, leaf lettuce is tender, and iceberg is all crunch. Knowing the difference makes salads easier and waste less likely.
Onions
Onions are both a base ingredient and a vegetable in their own right. Yellow, red, white, sweet, and storage onions each bring a different balance of sharpness, sweetness, and keeping quality.
Pears
Pears are fall fruit that ripen after harvest, which makes timing matter. Bartlett, Bosc, Anjou, Comice, and Asian pears all have different textures and best uses.
Radishes
Radishes are crisp, peppery roots that arrive early in the growing season and return in fall. They are excellent raw, quick-pickled, roasted, or served simply with butter and salt.