Using produce at its peak not only promotes nutrition and flavor, it can save money. This seasonal guide can help in planning purchases and the menu.
Spring
Asparagus
Berries
Baby veggies
Chives
Lettuce
Peas
Summer
Cherries
Corn
Cucumbers
Okra
Parsley
Peaches
Tomatoes
Watermelon
Zucchini
Fall
Apples
Broccoli
Butternut squash
Cabbage
Pears
Pumpkin
Swiss chard
Winter
Beets
Cabbage
Citrus
Kale
Leeks
Potatoes
Varies depending on regional weather.
Source: USDA