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Home » Eat what's in season

Eat what's in season

This guide will help you figure out what is in season each month and how to find the best tasting produce.

These guides are based on my reviews of agricultural research reports from various universities, consultations with farmers, and outreach to other experts and their resources.

March spinach
Bundles of herbs on a black countertop with text "April produce & recipe guide"
Strawberries in baskets on a farm, with text May produce guide & recipes
Kabobs over the grill with text, "produce & recipe guide for June"

I've distilled this information down to provide you with only the most helpful, relevant tidbits.

Seeking out fruit and vegetables with the best flavor can actually be difficult. Even though things might be in-season, it doesn't mean they were harvested when ripe, which leads to that disappointment we've all had biting into a lackluster peach. But other fruit, like bananas and kiwi do get sweeter after being picked.

There are also some ingredients classified as year-round. Those items either can be grown year round (like on the west coast), or they don't have a noticeable change in quality when stored (like potatoes). Some produce can be stored for over a year (like apples), but the flavor is greatly affected, so I consider it to still have a season (and it isn't listed as a year-round fruit because of that).

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Ask me anything

I do a lot of research about produce to figure out why some fruits & veggies taste good and others bland. I also dig into the science of why some recipes work and others don't. No question goes unanswered, and I'm here to share the results with you.

Produce & recipe guide for September, with apples and pears

Italian tomato, zucchini, and eggplant soup

A bowl of Italian tomato zucchini soup on a table with eggplant, zucchini, and tomatoes.

This tomato soup recipe uses Italy's favorite summer vegetables: tomatoes, zucchini, and eggplants. It has a tomato-based flavor with Italian herbs. The zucchini and eggplant provide creaminess and significantly reduce the soup's acidity. Why roasting vegetables matters Picture a carrot boiled in water vs one that was roasted in the oven. Their flavors are significantly...

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Loaded zucchini potato soup

A bowl of loaded potato zucchini soup, topped with bacon, green onions, and croutons.

This recipe takes a potato soup and replaces some potatoes with zucchini. No one ever seems to notice! It's lighter while maintaining the same beloved potato soup flavor and creamy consistency. It's yet another great way to use up zucchini from your garden. This recipe works with giant, overgrown zucchini as well as various varieties...

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Zucchini quiche with cheddar & herbs

Zucchini quiche with garden zucchini

This zucchini quiche is a great way to use up the summer squash bounty from the garden. It uses 2 whole cups of shredded zucchini (or any variety of summer squash), which actually replaces several eggs. Double or triple it, adding flavor variations into each pan right before baking, like ham & bell peppers, sausage...

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