There\u2019s no doubt that shopping for seasonal produce can be tricky.<\/p>\n
As something that\u2019s often touted by chefs and culinary influencers alike, it can seem both costly and time-consuming to incorporate into your life. But actually the opposite is true. When a fruit or vegetable is in season, that means that it\u2019s both abundantly available and at its highest flavor potential\u2014basically, cheap and delicious.<\/p>\n
To be clear, you can find most produce all year long, but that doesn\u2019t mean what you\u2019re seeing at the supermarket is necessarily in season.<\/p>\n
The Real Cost of Out of Season Produce<\/h2>\nThe watermelon you\u2019re buying during the winter has probably been shipped from a warmer climate thousands of miles away (probably not even in the country!). Not only is that a process that has negative consequences on the world as a whole, but it also has an effect on the quality of the product that ends up on your plate\u2014as produce has way more time to deteriorate during a long journey\u2014and the price of your food. All those international taxes really add up!<\/p>\n
And we\u2019re not even talking about what winter watermelon tastes like, or the fact that eating a watermelon in winter, for most of us, is not really an example of intuitive eating<\/a>. Watermelon might be a bit of an extreme example, but hopefully you get the point!<\/p>\nWhen you shop seasonally, though, you can rest assured that what you\u2019re eating is coming from somewhere nearby, way tastier than what you\u2019d get out of season, and cheaper, to boot. Think about the tomatoes you eat during the summer versus the ones you eat during the winter\u2014there\u2019s just no comparison! (The sad pink January tomato is definitely a thing!)<\/p>\n
Where to Shop for Local Produce<\/h2>\nThe best place to stock up on seasonal produce at any time of the year is always going to be at your local farmers market, where you can get to know your nearby producers and find out when they\u2019re harvesting so you can get first pick. Whatever you buy there is also far less likely to be wrapped in plastic than what you might get at the supermarket. Just be sure to bring your own bags (and boxes, for the more delicate items like berries and tomatoes).<\/p>\n
If you don\u2019t live anywhere near a farmers market and don\u2019t feel like making a pilgrimage just to eat, you can also find seasonal produce at your local supermarket as long as you know what to look for. And if you aren\u2019t sure, ask the produce manager. Often, grocery stores will advertise what\u2019s local as a point of pride because consumers are increasingly curious and inquiring of such things.\u00a0<\/p>\n
In season products aren\u2019t always clearly marked at general grocery stores (though they often are at health food stores like Whole Foods Market and Trader Joe\u2019s), but if you know what to look for and when to look for it, you\u2019ll be good to go.<\/p>\n
Below, we\u2019ve rounded up the produce you should keep an eye out for season by season in North America, so you don\u2019t have to do the research yourself. We\u2019ve also included some tips that will help you make your haul last well beyond the season and save you even more money in the long run. From stocking up on berries in summer to make tons of jars of homemade jam, to freezing winter greens to enjoy whenever, they\u2019ll help you make the most of fruits and veggies at their best.<\/p>\n
Note that this guide is for North America and may vary if you live other countries!<\/p>\n
Winter Seasonal Produce<\/h2>\nFruit<\/strong><\/p>\n\n- Citrus (grapefruit, oranges, mandarins, lemons including Meyer, limes, etc.)<\/li>\n
- Kiwi<\/li>\n
- Pomegranates<\/li>\n<\/ul>\n
Vegetables<\/strong><\/p>\n\n- Brussels sprouts<\/li>\n
- Kale<\/li>\n
- Cabbage<\/li>\n
- Turnips<\/li>\n
- Parsnips<\/li>\n
- Radicchio<\/li>\n
- Chard<\/li>\n
- Rutabaga<\/li>\n<\/ul>\n
How to Make the Most of Your Haul<\/h3>\nTurn citrus into jam, dry into wheels, or preserve with lots of salt for later use.<\/strong><\/h4>\n![\"seasonal](\"https:\/\/thehouseandhomestead.com\/wp-content\/uploads\/2019\/02\/Candied-Orange-Peels.jpg\")
<\/p>\n
This guide from The House and Homestead<\/a> will show you that there are tons of ways to continue eating citrus even when it\u2019s no longer in season.<\/p>\nIdeas include candying citrus peels for both sweet treats and gorgeous dessert decorations, whipping up a bunch of jars of tangy jam, and infusing its fresh flavor into extracts and oils.<\/p>\n
If you\u2019re looking for a simpler way to make your citrus last, simply chop it up and pack into a jar with lots of salt, then put it in the fridge to sit until it\u2019s fully preserved and ready to use in both sweet and savory dishes alike.<\/p>\n
Freeze kiwifruit for future smoothies<\/h4>\n
![\"seasonal](\"https:\/\/www.canyoufreezethis.com\/static\/a19183e232b90015c57fb4f098c980b5\/43804\/Frozen-kiwi-slices.jpg\"\/)
![\"seasonal](\"https:\/\/www.canyoufreezethis.com\/static\/a19183e232b90015c57fb4f098c980b5\/43804\/Frozen-kiwi-slices.jpg\")
<\/p>\n
Yes, you can technically find kiwifruit any time of the year but it\u2019s only actually in season in the US during winter, which is why you may have noticed that it\u2019s also cheaper around the same time. Stock up on it while it\u2019s discounted and freeze it for later using this guide from Can You Freeze This?<\/a><\/p>\nTurn your Brussels sprouts, cabbage, and radicchio into sauerkraut (or maybe even a slaw!)<\/h4>\n
![\"Brussels-sprout-Sauerkraut\"](\"https:\/\/pinchandswirl.com\/wp-content\/uploads\/2014\/04\/Brussels-sprout-Sauerkraut.jpg\"\/)
![\"Brussels-sprout-Sauerkraut\"\/](\"https:\/\/pinchandswirl.com\/wp-content\/uploads\/2014\/04\/Brussels-sprout-Sauerkraut.jpg\")
<\/p>\n
What Grows Together Goes Together<\/h2>\nAll three of these veggies are part of the same family known as Brassicaceae<\/em> (broccoli, cauliflower, and kale are also members of this group).<\/p>\nThey\u2019re bitter when raw but become acidic and full of healthy bacteria when preserved with lots of salt. You may be used to the garden-variety sauerkraut, but you can easily crank it up a notch and make your Brussels sprouts and radicchio last beyond their season by swapping them in for the common cabbage that\u2019s typically used. They also happen to love a good hit of acidity such as what you would get from lemons. That\u2019s because what grows together goes together! (Think about summertime foods, too; tomato, basil, eggplants, etc. There\u2019s an awesome logic to this.)\u00a0<\/p>\n
This recipe from Pinch and Swirl<\/a> is a great basic guide to making sauerkraut with just about any leafy green.<\/p>\nPickle your turnips and parsnips<\/h4>\n
![\"seasonal](\"https:\/\/dinnerthendessert.com\/wp-content\/uploads\/2016\/06\/Pickled-Turnips-4-680x1020.jpg\"\/)
![\"seasonal](\"https:\/\/dinnerthendessert.com\/wp-content\/uploads\/2016\/06\/Pickled-Turnips-4-680x1020.jpg\")
<\/p>\n
The nice thing about turnips and parsnips is that they\u2019ll last a long time if stored in a cool, dark place. But pickling them is a super simple way to make their shelf-life even longer. These bright pink pickled turnips from Dinner Then Dessert<\/a> are crunchy, sour, and oh-so-satisfying\u2014not to mention, super easy to make!<\/p>\nSpring Produce<\/h2>\nFruit<\/strong><\/p>\nVegetables<\/strong><\/p>\n\n- Artichokes<\/li>\n
- Peas (shell peas, sugar snaps)<\/li>\n
- Fava beans<\/li>\n
- Asparagus<\/li>\n
- Leeks, wild garlic, ramps, spring onions (all in same family!)<\/li>\n
- Arugula (it\u2019s much less peppery in spring and fall, as the summer heat makes it very spicy!)<\/li>\n
- Radishes<\/li>\n<\/ul>\n
How to Make the Most of Your Haul<\/h3>\nFreeze (or dry) your strawberries to use later<\/h4>\n
![\"Dried](\"https:\/\/feedthemwisely.com\/wp-content\/uploads\/2018\/04\/Homemade-oven-dried-strawberries-min-750x500.jpg\"\/)
![\"Dried](\"https:\/\/feedthemwisely.com\/wp-content\/uploads\/2018\/04\/Homemade-oven-dried-strawberries-min-750x500.jpg\")
<\/p>\n
Freezing just about any fruit is actually an incredibly simple process, and a great way to cut your produce bill in half for the next year. If you\u2019re not sure how to do it, this basic guide from Pretty Bird Kitchen<\/a> will tell you what you need to know, no matter what you\u2019re freezing.<\/p>\nBut if your freezer is already packed to the brim with seasonal produce, consider drying what you have instead. These oven-dried strawberries from Feed Them Wisely<\/a> are super easy to make (no dehydrator necessary) and are great both for snacking and cooking with.<\/p>\nTurn rhubarb into syrup for everything from cocktails to pancakes<\/h4>\n
![\"Close](\"https:\/\/www.afarmgirlsdabbles.com\/wp-content\/uploads\/2012\/05\/ruby-rhubarb-syrup_AFarmgirlsDabbles_AFD-2-2-600x600.jpg\"\/)
![\"Close](\"https:\/\/www.afarmgirlsdabbles.com\/wp-content\/uploads\/2012\/05\/ruby-rhubarb-syrup_AFarmgirlsDabbles_AFD-2-2-600x600.jpg\")
<\/p>\n
I don\u2019t know about you but during spring I always walk away from the farmers market with more rhubarb than I know what to do with. Instead baking it\u00a0all<\/em> into pie (or worse, just letting it go bad) reserve a few stalks to make this rhubarb syrup from A Farm Girl Dabbles<\/a>.<\/p>\nMarinate artichoke hearts<\/h4>\n
![\"Delicious](\"https:\/\/cookthestory.com\/wp-content\/uploads\/2016\/12\/marinating-artichokes-DSC_6612-edit-portrait-660-no-text.jpg\"\/)
![\"Delicious](\"https:\/\/cookthestory.com\/wp-content\/uploads\/2016\/12\/marinating-artichokes-DSC_6612-edit-portrait-660-no-text.jpg\")
<\/p>\n
Artichokes aren\u2019t for everyone but for those who love them, it\u2019s impossible to ever have enough. Use what you can\u2019t eat all at once to make these flavor-packed, marinated artichoke hearts from Cook the Story<\/a>. They\u2019re great for cooking with or simply eating straight from the jar.<\/p>\nFreeze peas, leeks, and arugula for later use<\/h4>\n
![\"guide](\"https:\/\/www.savoryexperiments.com\/wp-content\/uploads\/2019\/05\/how-to-freeze-food-FB.jpg\"\/)
![\"guide](\"https:\/\/www.savoryexperiments.com\/wp-content\/uploads\/2019\/05\/how-to-freeze-food-FB.jpg\")
<\/p>\n
Just as it\u2019s easy to freeze just about any fruit it\u2019s also easy to do the same with just about any vegetable. The major difference is that it\u2019s essential to blanch veggies in hot water for a couple of minutes before freezing them, as this helps them retain both their color and texture even at freezing temperatures. Use this guide from Savory Experiments<\/a> to ensure that nothing goes wrong, whatever veg you\u2019re trying to freeze.<\/p>\nPickle radishes<\/h4>\n
![\"pickled](\"https:\/\/cookieandkate.com\/images\/2014\/05\/pickled-radishes-recipe-1-2.jpg\"\/)
![\"pickled](\"https:\/\/cookieandkate.com\/images\/2014\/05\/pickled-radishes-recipe-1-2.jpg\")
<\/p>\n
Radishes don\u2019t have a lot of flavor on their own but their porous, watery nature makes them ideal for pickling. We recommend making several jars of these spicy, pickled radishes from A Couple Cooks<\/a> because once you start eating them, you just aren\u2019t going to want to stop. You can also pickle lots of other things, including ramps, green beans, and so on\u2026<\/p>\nSummer Seasonal Produce<\/h2>\nFruit<\/strong><\/p>\n\n- Blackberries, blueberries, raspberries, currants<\/li>\n
- Stone fruit (peaches, apricots, plums, nectarines, and all kinds of cherries)<\/li>\n
- Cantaloupe, watermelon, honeydew<\/li>\n
- Grapes (late summer)\u00a0<\/li>\n<\/ul>\n
Vegetables<\/strong><\/p>\n\n- Tomatoes<\/li>\n
- Peppers<\/li>\n
- Cucumbers<\/li>\n
- Corn<\/li>\n
- Eggplant<\/li>\n
- Zucchini and yellow squash<\/li>\n
- Green beans<\/li>\n<\/ul>\n
How to Make the Most of Your Haul<\/h3>\nWhen you\u2019re not eating berries and stone fruit fresh, turn them into jam<\/h4>\n
![\"15-Minute](\"https:\/\/www.foodiecrush.com\/wp-content\/uploads\/2019\/05\/Berry-Jam-foodiecrush.com-012-683x1024.jpg\"\/)
![\"15-Minute](\"https:\/\/www.foodiecrush.com\/wp-content\/uploads\/2019\/05\/Berry-Jam-foodiecrush.com-012-683x1024.jpg\")
<\/p>\n
Making jam or jelly can definitely seem intimidating, but this 20-minute recipe from Foodie Crush<\/a> proves that it doesn\u2019t have to be. Use this guide to turn your surplus of juicy summer fruits into enough preserves to last you until next season. (You can also make freezer jam; there are tons of recipes on the internet for that, but we also like Food In Jars<\/a> for anything canning related!)<\/p>\nTurn melon into popsicles<\/h4>\n
![\"summer](\"https:\/\/i2.wp.com\/www.littlekitchenbigworld.com\/wp-content\/uploads\/2017\/05\/1.jpg?resize=505%2C727\"\/)
![\"summer](\"https:\/\/i2.wp.com\/www.littlekitchenbigworld.com\/wp-content\/uploads\/2017\/05\/1.jpg?resize=505%2C727\")
<\/p>\n
A quick blend and freeze is all it really takes to turn any kind of melon into refreshing, juicy popsicles. This recipe from Little Kitchen Big World<\/a> uses both watermelon and cantaloupe, but you can just as easily use one type of melon (or three!) if you prefer.<\/p>\nMake homemade sun-dried tomatoes, or a bunch of marinara sauce!<\/h4>\n
![\"Oven](\"http:\/\/www.gimmesomeoven.com\/wp-content\/uploads\/2019\/08\/Oven-Sun-Dried-Tomatoes-Recipe-2-1100x1650.jpg\"\/)
![\"Oven](\"http:\/\/www.gimmesomeoven.com\/wp-content\/uploads\/2019\/08\/Oven-Sun-Dried-Tomatoes-Recipe-2-1100x1650.jpg\")
<\/p>\n
If you live in a place that doesn\u2019t get a lot of sun, don\u2019t fret! You can actually make these \u201csun-dried\u201d tomatoes from Gimme Some Oven<\/a> right in your oven. As tomatoes dry their flavor becomes more concentrated, which is why it\u2019s best to make these bad boys during the summer when tomatoes are more flavorful than any other time of the year. Alternatively you can whip up a big batch of your favorite marinara sauce and use these canning techniques from The Spruce Eats<\/a> to ensure that it\u2019s safe to eat for months to come.<\/p>\nTurn peppers into hot sauce.<\/h4>\n
![\"We](\"https:\/\/dontwastethecrumbs.com\/wp-content\/uploads\/2020\/01\/DIY-Hot-Sauce-Cover.jpg\"\/)
![\"We](\"https:\/\/dontwastethecrumbs.com\/wp-content\/uploads\/2020\/01\/DIY-Hot-Sauce-Cover.jpg\")
<\/p>\n
What better way to use up the surplus of peppers at the farmers market than in a fiery, homemade hot sauce? This recipe from Don\u2019t Waste the Crumbs<\/a> simplifies the process into one that only takes 15-minutes from start to finish. Make a few jars and odds are you won\u2019t need to buy store-bought hot sauce for quite some time.<\/p>\nDehydrate eggplant and zucchini for quick and easy veggie chips<\/h4>\n
![\"Seasonal](\"https:\/\/www.tablefortwoblog.com\/wp-content\/uploads\/2012\/08\/zucchini-chips-1.jpg\"\/)
![\"Seasonal](\"https:\/\/www.tablefortwoblog.com\/wp-content\/uploads\/2012\/08\/zucchini-chips-1.jpg\")
<\/p>\n
These two summertime veggies are the perfect candidates for making crunchy veggie chips. Use this recipe from Table for Two<\/a> to turn either eggplant or zucchini into the perfect midday snack. Then store them in an airtight container so they\u2019ll last as long as possible.<\/p>\nPickle cucumbers and green beans.<\/h4>\n
![\"a](\"https:\/\/honeybunchhunts.com\/wp-content\/uploads\/2019\/08\/a-jar-of-pickled-green-beans.jpg\"\/)
![\"a](\"https:\/\/honeybunchhunts.com\/wp-content\/uploads\/2019\/08\/a-jar-of-pickled-green-beans.jpg\")
<\/p>\n
Pickling cucumbers is a no-brainer but have you ever considered doing the same with your summer green beans? If no, this recipe from Honey Bunch Hunts<\/a> is begging you to reconsider. In general, pickling is a great option for extending the shelf life of produce that\u2019s only available seasonally. Whether it be corn, radishes, or something else. However, you will want to avoid pickling anything that has a high water content (like tomatoes or eggplant) as they\u2019ll likely become soggy over time.<\/p>\nFall Produce<\/h2>\nFruit<\/strong><\/p>\n\n- Apples<\/li>\n
- Pears<\/li>\n
- Pomegranates<\/li>\n
- Persimmons<\/li>\n
- Grapes<\/li>\n
- Cranberries<\/li>\n
- Figs<\/li>\n
- Quince<\/li>\n<\/ul>\n
Vegetables<\/strong><\/p>\n\n- Carrots<\/li>\n
- Parsnips<\/li>\n
- Cauliflower<\/li>\n
- Broccoli<\/li>\n
- Squash (butternut, acorn, pumpkins)<\/li>\n
- Mushrooms<\/li>\n
- Potatoes<\/li>\n
- Fennel<\/li>\n<\/ul>\n
How to Make the Most of Your Haul<\/h3>\nMake butter, jam, and sauce with your apples, pears, and quince<\/h4>\n
If you\u2019ve ever been apple picking you likely know just how hard it can be to make the most of your haul before it starts to go bad. When you notice your fruit starting to turn, whether it be pears, quince, or apples, chop it all up, throw it in a pot and turn it into jam, sauce, or butter. This recipe from Baking A Moment<\/a> breaks down the basics to making apple butter which you can also use as a guideline to making butter with pears or quince.<\/p>\nAnd a word about quince: it\u2019s a hard fruit that smells like a spicy apple. You can\u2019t eat it raw. It needs to be poached or otherwise cooked in order to use it. But it\u2019s well worth it, we promise. They aren\u2019t always easy to find, though, so if you happen to stumble across them, buy a few and experiment. (And then let us know how it goes!)<\/p>\n
Turn persimmons into chutney<\/h4>\n
![\"Seasonal](\"https:\/\/bakingamoment.com\/wp-content\/uploads\/2018\/09\/IMG_0125-slow-cooker-apple-butter-recipe-vertical-720x1080.jpg\"\/)
![\"Seasonal](\"https:\/\/bakingamoment.com\/wp-content\/uploads\/2018\/09\/IMG_0125-slow-cooker-apple-butter-recipe-vertical-720x1080.jpg\")
<\/p>\n
Freeze pomegranate arils<\/h4>\n![\"seasonal](\"https:\/\/www.canyoufreezethis.com\/static\/776834f3931caee46326b54d2bde060b\/f6133\/Pomegranate-seeds-closeup.jpg\"\/)
![\"seasonal](\"https:\/\/www.canyoufreezethis.com\/static\/776834f3931caee46326b54d2bde060b\/f6133\/Pomegranate-seeds-closeup.jpg\")
<\/h4>\n
Fresh pomegranates are a pain in the butt to clean and remove the arils (seeds) from. However, they\u2019ll give you way more seeds than you get in those store-bought bags in the freezer section. And if you\u2019re a big pom head (hello!) then freezing the seeds yourself might be just the route for you. This guide from Can You Freeze This<\/a> will tell you everything you need to know to feel your icebox with the red, juicy fruit. Put them on top of oatmeal or eat them as they are. They are sour, sweet, and crunchy.\u00a0<\/p>\nDry seasonal mushrooms and then use them to infuse salt.<\/h4>\n
During the fall there are so many exciting and eccentric mushrooms available at the farmers market, from porcini to morels. Mushrooms won\u2019t last long fresh and they don\u2019t hold up well in the freezer. This is because they\u2019re so packed with moisture, so your best option is to dry them instead. Once you do, you can either store what you have in an airtight container to use in soups, pastas, and many other dishes. Simply soaking them in warm water for a few minutes will restore them to almost their original texture. Or, grind them up and use them to make this infused salt recipe from A Fork\u2019s Tale<\/a>.<\/p>\n![\"Making](\"https:\/\/www.aforkstale.com\/wp-content\/uploads\/2017\/12\/homemade-mushroom-salt.jpg\"\/)
![\"Making](\"https:\/\/www.aforkstale.com\/wp-content\/uploads\/2017\/12\/homemade-mushroom-salt.jpg\")
<\/p>\n
Need more money-saving tips?<\/strong>\u00a0These meals cost less than $2 per serving to make<\/a>!<\/strong><\/p>\nWe hope this seasonal produce shopping guide was helpful! With this in hand, you\u2019re one step closer to enjoying the most flavorful ingredients each season while also saving money.<\/p>\n
Through the process of meal prepping and planning, the WWL Meal Prep Program<\/a> helps all members become better cooks.\u00a0 Learn more about starting a free trial here!<\/a><\/p>\n<\/div>\n
When you shop seasonally, though, you can rest assured that what you\u2019re eating is coming from somewhere nearby, way tastier than what you\u2019d get out of season, and cheaper, to boot. Think about the tomatoes you eat during the summer versus the ones you eat during the winter\u2014there\u2019s just no comparison! (The sad pink January tomato is definitely a thing!)<\/p>\n
Where to Shop for Local Produce<\/h2>\nThe best place to stock up on seasonal produce at any time of the year is always going to be at your local farmers market, where you can get to know your nearby producers and find out when they\u2019re harvesting so you can get first pick. Whatever you buy there is also far less likely to be wrapped in plastic than what you might get at the supermarket. Just be sure to bring your own bags (and boxes, for the more delicate items like berries and tomatoes).<\/p>\n
If you don\u2019t live anywhere near a farmers market and don\u2019t feel like making a pilgrimage just to eat, you can also find seasonal produce at your local supermarket as long as you know what to look for. And if you aren\u2019t sure, ask the produce manager. Often, grocery stores will advertise what\u2019s local as a point of pride because consumers are increasingly curious and inquiring of such things.\u00a0<\/p>\n
In season products aren\u2019t always clearly marked at general grocery stores (though they often are at health food stores like Whole Foods Market and Trader Joe\u2019s), but if you know what to look for and when to look for it, you\u2019ll be good to go.<\/p>\n
Below, we\u2019ve rounded up the produce you should keep an eye out for season by season in North America, so you don\u2019t have to do the research yourself. We\u2019ve also included some tips that will help you make your haul last well beyond the season and save you even more money in the long run. From stocking up on berries in summer to make tons of jars of homemade jam, to freezing winter greens to enjoy whenever, they\u2019ll help you make the most of fruits and veggies at their best.<\/p>\n
Note that this guide is for North America and may vary if you live other countries!<\/p>\n
Winter Seasonal Produce<\/h2>\nFruit<\/strong><\/p>\n\n- Citrus (grapefruit, oranges, mandarins, lemons including Meyer, limes, etc.)<\/li>\n
- Kiwi<\/li>\n
- Pomegranates<\/li>\n<\/ul>\n
Vegetables<\/strong><\/p>\n\n- Brussels sprouts<\/li>\n
- Kale<\/li>\n
- Cabbage<\/li>\n
- Turnips<\/li>\n
- Parsnips<\/li>\n
- Radicchio<\/li>\n
- Chard<\/li>\n
- Rutabaga<\/li>\n<\/ul>\n
How to Make the Most of Your Haul<\/h3>\nTurn citrus into jam, dry into wheels, or preserve with lots of salt for later use.<\/strong><\/h4>\n<\/p>\n
This guide from The House and Homestead<\/a> will show you that there are tons of ways to continue eating citrus even when it\u2019s no longer in season.<\/p>\nIdeas include candying citrus peels for both sweet treats and gorgeous dessert decorations, whipping up a bunch of jars of tangy jam, and infusing its fresh flavor into extracts and oils.<\/p>\n
If you\u2019re looking for a simpler way to make your citrus last, simply chop it up and pack into a jar with lots of salt, then put it in the fridge to sit until it\u2019s fully preserved and ready to use in both sweet and savory dishes alike.<\/p>\n
Freeze kiwifruit for future smoothies<\/h4>\n
<\/p>\n
Yes, you can technically find kiwifruit any time of the year but it\u2019s only actually in season in the US during winter, which is why you may have noticed that it\u2019s also cheaper around the same time. Stock up on it while it\u2019s discounted and freeze it for later using this guide from Can You Freeze This?<\/a><\/p>\nTurn your Brussels sprouts, cabbage, and radicchio into sauerkraut (or maybe even a slaw!)<\/h4>\n
<\/p>\n
What Grows Together Goes Together<\/h2>\nAll three of these veggies are part of the same family known as Brassicaceae<\/em> (broccoli, cauliflower, and kale are also members of this group).<\/p>\nThey\u2019re bitter when raw but become acidic and full of healthy bacteria when preserved with lots of salt. You may be used to the garden-variety sauerkraut, but you can easily crank it up a notch and make your Brussels sprouts and radicchio last beyond their season by swapping them in for the common cabbage that\u2019s typically used. They also happen to love a good hit of acidity such as what you would get from lemons. That\u2019s because what grows together goes together! (Think about summertime foods, too; tomato, basil, eggplants, etc. There\u2019s an awesome logic to this.)\u00a0<\/p>\n
This recipe from Pinch and Swirl<\/a> is a great basic guide to making sauerkraut with just about any leafy green.<\/p>\nPickle your turnips and parsnips<\/h4>\n
<\/p>\n
The nice thing about turnips and parsnips is that they\u2019ll last a long time if stored in a cool, dark place. But pickling them is a super simple way to make their shelf-life even longer. These bright pink pickled turnips from Dinner Then Dessert<\/a> are crunchy, sour, and oh-so-satisfying\u2014not to mention, super easy to make!<\/p>\nSpring Produce<\/h2>\nFruit<\/strong><\/p>\nVegetables<\/strong><\/p>\n\n- Artichokes<\/li>\n
- Peas (shell peas, sugar snaps)<\/li>\n
- Fava beans<\/li>\n
- Asparagus<\/li>\n
- Leeks, wild garlic, ramps, spring onions (all in same family!)<\/li>\n
- Arugula (it\u2019s much less peppery in spring and fall, as the summer heat makes it very spicy!)<\/li>\n
- Radishes<\/li>\n<\/ul>\n
How to Make the Most of Your Haul<\/h3>\nFreeze (or dry) your strawberries to use later<\/h4>\n
<\/p>\n
Freezing just about any fruit is actually an incredibly simple process, and a great way to cut your produce bill in half for the next year. If you\u2019re not sure how to do it, this basic guide from Pretty Bird Kitchen<\/a> will tell you what you need to know, no matter what you\u2019re freezing.<\/p>\nBut if your freezer is already packed to the brim with seasonal produce, consider drying what you have instead. These oven-dried strawberries from Feed Them Wisely<\/a> are super easy to make (no dehydrator necessary) and are great both for snacking and cooking with.<\/p>\nTurn rhubarb into syrup for everything from cocktails to pancakes<\/h4>\n
<\/p>\n
I don\u2019t know about you but during spring I always walk away from the farmers market with more rhubarb than I know what to do with. Instead baking it\u00a0all<\/em> into pie (or worse, just letting it go bad) reserve a few stalks to make this rhubarb syrup from A Farm Girl Dabbles<\/a>.<\/p>\nMarinate artichoke hearts<\/h4>\n
<\/p>\n
Artichokes aren\u2019t for everyone but for those who love them, it\u2019s impossible to ever have enough. Use what you can\u2019t eat all at once to make these flavor-packed, marinated artichoke hearts from Cook the Story<\/a>. They\u2019re great for cooking with or simply eating straight from the jar.<\/p>\nFreeze peas, leeks, and arugula for later use<\/h4>\n
<\/p>\n
Just as it\u2019s easy to freeze just about any fruit it\u2019s also easy to do the same with just about any vegetable. The major difference is that it\u2019s essential to blanch veggies in hot water for a couple of minutes before freezing them, as this helps them retain both their color and texture even at freezing temperatures. Use this guide from Savory Experiments<\/a> to ensure that nothing goes wrong, whatever veg you\u2019re trying to freeze.<\/p>\nPickle radishes<\/h4>\n
<\/p>\n
Radishes don\u2019t have a lot of flavor on their own but their porous, watery nature makes them ideal for pickling. We recommend making several jars of these spicy, pickled radishes from A Couple Cooks<\/a> because once you start eating them, you just aren\u2019t going to want to stop. You can also pickle lots of other things, including ramps, green beans, and so on\u2026<\/p>\nSummer Seasonal Produce<\/h2>\nFruit<\/strong><\/p>\n\n- Blackberries, blueberries, raspberries, currants<\/li>\n
- Stone fruit (peaches, apricots, plums, nectarines, and all kinds of cherries)<\/li>\n
- Cantaloupe, watermelon, honeydew<\/li>\n
- Grapes (late summer)\u00a0<\/li>\n<\/ul>\n
Vegetables<\/strong><\/p>\n\n- Tomatoes<\/li>\n
- Peppers<\/li>\n
- Cucumbers<\/li>\n
- Corn<\/li>\n
- Eggplant<\/li>\n
- Zucchini and yellow squash<\/li>\n
- Green beans<\/li>\n<\/ul>\n
How to Make the Most of Your Haul<\/h3>\nWhen you\u2019re not eating berries and stone fruit fresh, turn them into jam<\/h4>\n
<\/p>\n
Making jam or jelly can definitely seem intimidating, but this 20-minute recipe from Foodie Crush<\/a> proves that it doesn\u2019t have to be. Use this guide to turn your surplus of juicy summer fruits into enough preserves to last you until next season. (You can also make freezer jam; there are tons of recipes on the internet for that, but we also like Food In Jars<\/a> for anything canning related!)<\/p>\nTurn melon into popsicles<\/h4>\n
<\/p>\n
A quick blend and freeze is all it really takes to turn any kind of melon into refreshing, juicy popsicles. This recipe from Little Kitchen Big World<\/a> uses both watermelon and cantaloupe, but you can just as easily use one type of melon (or three!) if you prefer.<\/p>\nMake homemade sun-dried tomatoes, or a bunch of marinara sauce!<\/h4>\n
<\/p>\n
If you live in a place that doesn\u2019t get a lot of sun, don\u2019t fret! You can actually make these \u201csun-dried\u201d tomatoes from Gimme Some Oven<\/a> right in your oven. As tomatoes dry their flavor becomes more concentrated, which is why it\u2019s best to make these bad boys during the summer when tomatoes are more flavorful than any other time of the year. Alternatively you can whip up a big batch of your favorite marinara sauce and use these canning techniques from The Spruce Eats<\/a> to ensure that it\u2019s safe to eat for months to come.<\/p>\nTurn peppers into hot sauce.<\/h4>\n
<\/p>\n
What better way to use up the surplus of peppers at the farmers market than in a fiery, homemade hot sauce? This recipe from Don\u2019t Waste the Crumbs<\/a> simplifies the process into one that only takes 15-minutes from start to finish. Make a few jars and odds are you won\u2019t need to buy store-bought hot sauce for quite some time.<\/p>\nDehydrate eggplant and zucchini for quick and easy veggie chips<\/h4>\n
<\/p>\n
These two summertime veggies are the perfect candidates for making crunchy veggie chips. Use this recipe from Table for Two<\/a> to turn either eggplant or zucchini into the perfect midday snack. Then store them in an airtight container so they\u2019ll last as long as possible.<\/p>\nPickle cucumbers and green beans.<\/h4>\n
<\/p>\n
Pickling cucumbers is a no-brainer but have you ever considered doing the same with your summer green beans? If no, this recipe from Honey Bunch Hunts<\/a> is begging you to reconsider. In general, pickling is a great option for extending the shelf life of produce that\u2019s only available seasonally. Whether it be corn, radishes, or something else. However, you will want to avoid pickling anything that has a high water content (like tomatoes or eggplant) as they\u2019ll likely become soggy over time.<\/p>\nFall Produce<\/h2>\nFruit<\/strong><\/p>\n\n- Apples<\/li>\n
- Pears<\/li>\n
- Pomegranates<\/li>\n
- Persimmons<\/li>\n
- Grapes<\/li>\n
- Cranberries<\/li>\n
- Figs<\/li>\n
- Quince<\/li>\n<\/ul>\n
Vegetables<\/strong><\/p>\n\n- Carrots<\/li>\n
- Parsnips<\/li>\n
- Cauliflower<\/li>\n
- Broccoli<\/li>\n
- Squash (butternut, acorn, pumpkins)<\/li>\n
- Mushrooms<\/li>\n
- Potatoes<\/li>\n
- Fennel<\/li>\n<\/ul>\n
How to Make the Most of Your Haul<\/h3>\nMake butter, jam, and sauce with your apples, pears, and quince<\/h4>\n
If you\u2019ve ever been apple picking you likely know just how hard it can be to make the most of your haul before it starts to go bad. When you notice your fruit starting to turn, whether it be pears, quince, or apples, chop it all up, throw it in a pot and turn it into jam, sauce, or butter. This recipe from Baking A Moment<\/a> breaks down the basics to making apple butter which you can also use as a guideline to making butter with pears or quince.<\/p>\nAnd a word about quince: it\u2019s a hard fruit that smells like a spicy apple. You can\u2019t eat it raw. It needs to be poached or otherwise cooked in order to use it. But it\u2019s well worth it, we promise. They aren\u2019t always easy to find, though, so if you happen to stumble across them, buy a few and experiment. (And then let us know how it goes!)<\/p>\n
Turn persimmons into chutney<\/h4>\n
<\/p>\n
Freeze pomegranate arils<\/h4>\n<\/h4>\n
Fresh pomegranates are a pain in the butt to clean and remove the arils (seeds) from. However, they\u2019ll give you way more seeds than you get in those store-bought bags in the freezer section. And if you\u2019re a big pom head (hello!) then freezing the seeds yourself might be just the route for you. This guide from Can You Freeze This<\/a> will tell you everything you need to know to feel your icebox with the red, juicy fruit. Put them on top of oatmeal or eat them as they are. They are sour, sweet, and crunchy.\u00a0<\/p>\nDry seasonal mushrooms and then use them to infuse salt.<\/h4>\n
During the fall there are so many exciting and eccentric mushrooms available at the farmers market, from porcini to morels. Mushrooms won\u2019t last long fresh and they don\u2019t hold up well in the freezer. This is because they\u2019re so packed with moisture, so your best option is to dry them instead. Once you do, you can either store what you have in an airtight container to use in soups, pastas, and many other dishes. Simply soaking them in warm water for a few minutes will restore them to almost their original texture. Or, grind them up and use them to make this infused salt recipe from A Fork\u2019s Tale<\/a>.<\/p>\n<\/p>\n
Need more money-saving tips?<\/strong>\u00a0These meals cost less than $2 per serving to make<\/a>!<\/strong><\/p>\nWe hope this seasonal produce shopping guide was helpful! With this in hand, you\u2019re one step closer to enjoying the most flavorful ingredients each season while also saving money.<\/p>\n
Through the process of meal prepping and planning, the WWL Meal Prep Program<\/a> helps all members become better cooks.\u00a0 Learn more about starting a free trial here!<\/a><\/p>\n<\/div>\n
Fruit<\/strong><\/p>\n Vegetables<\/strong><\/p>\n This guide from The House and Homestead<\/a> will show you that there are tons of ways to continue eating citrus even when it\u2019s no longer in season.<\/p>\n Ideas include candying citrus peels for both sweet treats and gorgeous dessert decorations, whipping up a bunch of jars of tangy jam, and infusing its fresh flavor into extracts and oils.<\/p>\n If you\u2019re looking for a simpler way to make your citrus last, simply chop it up and pack into a jar with lots of salt, then put it in the fridge to sit until it\u2019s fully preserved and ready to use in both sweet and savory dishes alike.<\/p>\n Yes, you can technically find kiwifruit any time of the year but it\u2019s only actually in season in the US during winter, which is why you may have noticed that it\u2019s also cheaper around the same time. Stock up on it while it\u2019s discounted and freeze it for later using this guide from Can You Freeze This?<\/a><\/p>\n All three of these veggies are part of the same family known as Brassicaceae<\/em> (broccoli, cauliflower, and kale are also members of this group).<\/p>\n They\u2019re bitter when raw but become acidic and full of healthy bacteria when preserved with lots of salt. You may be used to the garden-variety sauerkraut, but you can easily crank it up a notch and make your Brussels sprouts and radicchio last beyond their season by swapping them in for the common cabbage that\u2019s typically used. They also happen to love a good hit of acidity such as what you would get from lemons. That\u2019s because what grows together goes together! (Think about summertime foods, too; tomato, basil, eggplants, etc. There\u2019s an awesome logic to this.)\u00a0<\/p>\n This recipe from Pinch and Swirl<\/a> is a great basic guide to making sauerkraut with just about any leafy green.<\/p>\n The nice thing about turnips and parsnips is that they\u2019ll last a long time if stored in a cool, dark place. But pickling them is a super simple way to make their shelf-life even longer. These bright pink pickled turnips from Dinner Then Dessert<\/a> are crunchy, sour, and oh-so-satisfying\u2014not to mention, super easy to make!<\/p>\n Fruit<\/strong><\/p>\n Vegetables<\/strong><\/p>\n Freezing just about any fruit is actually an incredibly simple process, and a great way to cut your produce bill in half for the next year. If you\u2019re not sure how to do it, this basic guide from Pretty Bird Kitchen<\/a> will tell you what you need to know, no matter what you\u2019re freezing.<\/p>\n But if your freezer is already packed to the brim with seasonal produce, consider drying what you have instead. These oven-dried strawberries from Feed Them Wisely<\/a> are super easy to make (no dehydrator necessary) and are great both for snacking and cooking with.<\/p>\n I don\u2019t know about you but during spring I always walk away from the farmers market with more rhubarb than I know what to do with. Instead baking it\u00a0all<\/em> into pie (or worse, just letting it go bad) reserve a few stalks to make this rhubarb syrup from A Farm Girl Dabbles<\/a>.<\/p>\n Artichokes aren\u2019t for everyone but for those who love them, it\u2019s impossible to ever have enough. Use what you can\u2019t eat all at once to make these flavor-packed, marinated artichoke hearts from Cook the Story<\/a>. They\u2019re great for cooking with or simply eating straight from the jar.<\/p>\n Just as it\u2019s easy to freeze just about any fruit it\u2019s also easy to do the same with just about any vegetable. The major difference is that it\u2019s essential to blanch veggies in hot water for a couple of minutes before freezing them, as this helps them retain both their color and texture even at freezing temperatures. Use this guide from Savory Experiments<\/a> to ensure that nothing goes wrong, whatever veg you\u2019re trying to freeze.<\/p>\n Radishes don\u2019t have a lot of flavor on their own but their porous, watery nature makes them ideal for pickling. We recommend making several jars of these spicy, pickled radishes from A Couple Cooks<\/a> because once you start eating them, you just aren\u2019t going to want to stop. You can also pickle lots of other things, including ramps, green beans, and so on\u2026<\/p>\n Fruit<\/strong><\/p>\n Vegetables<\/strong><\/p>\n Making jam or jelly can definitely seem intimidating, but this 20-minute recipe from Foodie Crush<\/a> proves that it doesn\u2019t have to be. Use this guide to turn your surplus of juicy summer fruits into enough preserves to last you until next season. (You can also make freezer jam; there are tons of recipes on the internet for that, but we also like Food In Jars<\/a> for anything canning related!)<\/p>\n A quick blend and freeze is all it really takes to turn any kind of melon into refreshing, juicy popsicles. This recipe from Little Kitchen Big World<\/a> uses both watermelon and cantaloupe, but you can just as easily use one type of melon (or three!) if you prefer.<\/p>\n If you live in a place that doesn\u2019t get a lot of sun, don\u2019t fret! You can actually make these \u201csun-dried\u201d tomatoes from Gimme Some Oven<\/a> right in your oven. As tomatoes dry their flavor becomes more concentrated, which is why it\u2019s best to make these bad boys during the summer when tomatoes are more flavorful than any other time of the year. Alternatively you can whip up a big batch of your favorite marinara sauce and use these canning techniques from The Spruce Eats<\/a> to ensure that it\u2019s safe to eat for months to come.<\/p>\n What better way to use up the surplus of peppers at the farmers market than in a fiery, homemade hot sauce? This recipe from Don\u2019t Waste the Crumbs<\/a> simplifies the process into one that only takes 15-minutes from start to finish. Make a few jars and odds are you won\u2019t need to buy store-bought hot sauce for quite some time.<\/p>\n These two summertime veggies are the perfect candidates for making crunchy veggie chips. Use this recipe from Table for Two<\/a> to turn either eggplant or zucchini into the perfect midday snack. Then store them in an airtight container so they\u2019ll last as long as possible.<\/p>\n Pickling cucumbers is a no-brainer but have you ever considered doing the same with your summer green beans? If no, this recipe from Honey Bunch Hunts<\/a> is begging you to reconsider. In general, pickling is a great option for extending the shelf life of produce that\u2019s only available seasonally. Whether it be corn, radishes, or something else. However, you will want to avoid pickling anything that has a high water content (like tomatoes or eggplant) as they\u2019ll likely become soggy over time.<\/p>\n Fruit<\/strong><\/p>\n Vegetables<\/strong><\/p>\n If you\u2019ve ever been apple picking you likely know just how hard it can be to make the most of your haul before it starts to go bad. When you notice your fruit starting to turn, whether it be pears, quince, or apples, chop it all up, throw it in a pot and turn it into jam, sauce, or butter. This recipe from Baking A Moment<\/a> breaks down the basics to making apple butter which you can also use as a guideline to making butter with pears or quince.<\/p>\n And a word about quince: it\u2019s a hard fruit that smells like a spicy apple. You can\u2019t eat it raw. It needs to be poached or otherwise cooked in order to use it. But it\u2019s well worth it, we promise. They aren\u2019t always easy to find, though, so if you happen to stumble across them, buy a few and experiment. (And then let us know how it goes!)<\/p>\n Fresh pomegranates are a pain in the butt to clean and remove the arils (seeds) from. However, they\u2019ll give you way more seeds than you get in those store-bought bags in the freezer section. And if you\u2019re a big pom head (hello!) then freezing the seeds yourself might be just the route for you. This guide from Can You Freeze This<\/a> will tell you everything you need to know to feel your icebox with the red, juicy fruit. Put them on top of oatmeal or eat them as they are. They are sour, sweet, and crunchy.\u00a0<\/p>\n During the fall there are so many exciting and eccentric mushrooms available at the farmers market, from porcini to morels. Mushrooms won\u2019t last long fresh and they don\u2019t hold up well in the freezer. This is because they\u2019re so packed with moisture, so your best option is to dry them instead. Once you do, you can either store what you have in an airtight container to use in soups, pastas, and many other dishes. Simply soaking them in warm water for a few minutes will restore them to almost their original texture. Or, grind them up and use them to make this infused salt recipe from A Fork\u2019s Tale<\/a>.<\/p>\n Need more money-saving tips?<\/strong>\u00a0These meals cost less than $2 per serving to make<\/a>!<\/strong><\/p>\n We hope this seasonal produce shopping guide was helpful! With this in hand, you\u2019re one step closer to enjoying the most flavorful ingredients each season while also saving money.<\/p>\n Through the process of meal prepping and planning, the WWL Meal Prep Program<\/a> helps all members become better cooks.\u00a0 Learn more about starting a free trial here!<\/a><\/p>\n<\/div>\n\n
\n
How to Make the Most of Your Haul<\/h3>\n
Turn citrus into jam, dry into wheels, or preserve with lots of salt for later use.<\/strong><\/h4>\n
<\/p>\nFreeze kiwifruit for future smoothies<\/h4>\n
<\/p>\nTurn your Brussels sprouts, cabbage, and radicchio into sauerkraut (or maybe even a slaw!)<\/h4>\n
<\/p>\nWhat Grows Together Goes Together<\/h2>\n
Pickle your turnips and parsnips<\/h4>\n
<\/p>\nSpring Produce<\/h2>\n
\n
How to Make the Most of Your Haul<\/h3>\n
Freeze (or dry) your strawberries to use later<\/h4>\n
<\/p>\nTurn rhubarb into syrup for everything from cocktails to pancakes<\/h4>\n
<\/p>\nMarinate artichoke hearts<\/h4>\n
<\/p>\nFreeze peas, leeks, and arugula for later use<\/h4>\n
<\/p>\nPickle radishes<\/h4>\n
<\/p>\nSummer Seasonal Produce<\/h2>\n
\n
\n
How to Make the Most of Your Haul<\/h3>\n
When you\u2019re not eating berries and stone fruit fresh, turn them into jam<\/h4>\n
<\/p>\nTurn melon into popsicles<\/h4>\n
<\/p>\nMake homemade sun-dried tomatoes, or a bunch of marinara sauce!<\/h4>\n
<\/p>\nTurn peppers into hot sauce.<\/h4>\n
<\/p>\nDehydrate eggplant and zucchini for quick and easy veggie chips<\/h4>\n
<\/p>\nPickle cucumbers and green beans.<\/h4>\n
<\/p>\nFall Produce<\/h2>\n
\n
\n
How to Make the Most of Your Haul<\/h3>\n
Make butter, jam, and sauce with your apples, pears, and quince<\/h4>\n
Turn persimmons into chutney<\/h4>\n
<\/p>\nFreeze pomegranate arils<\/h4>\n
<\/h4>\nDry seasonal mushrooms and then use them to infuse salt.<\/h4>\n
<\/p>\n