How to Use the Seasonal Ingredient Guide
Select a month to see what produce and seafood is at peak season in the US. Seasonal ingredients taste better, cost less, and are more nutritious because they are harvested at the right time — not shipped from distant growing regions or forced in greenhouses.
Shopping in season is one of the easiest ways to improve your cooking. Summer brings peaches, corn, and tomatoes; fall is prime for apples, pears, and squash; winter delivers citrus, root vegetables, and Pacific oysters; spring brings asparagus, strawberries, and morel mushrooms.
Frequently Asked Questions
In-season produce is picked at peak ripeness rather than harvested early for long-distance shipping. It has had time to develop its full flavor, natural sugars, and nutritional profile, which is why a July tomato from a farmers' market beats a February greenhouse tomato.
Yes — California and the Southeast have longer growing seasons, while the Midwest and Northeast have shorter ones. This guide reflects general US timing. Check your local farmers' market for the most accurate picture of what's in season near you.
Look for clear eyes, shiny skin, and a mild ocean scent. Avoid fish with cloudy eyes, dull skin, or a strong ammonia smell. For shellfish like oysters and clams, buy them live — shells should be tightly closed.