There’s nothing quite like biting into a juicy, ripe piece of fruit or savoring the vibrant flavors of just-harvested veggies. That’s the magic of eating foods that are in season! But beyond a fresher taste, there are other benefits of eating seasonably.

First, you get the best value. In-season produce is often more affordable since there’s an abundance of crops, keeping prices down. Did you know that your grocery basket can be up to a third cheaper when you choose what’s in season? Those are some significant savings!

But here’s the biggest benefit of eating in-season: it’s easiest on the planet. You might not realize, but when you eat out-of-season fruits and vegetables, you’re getting artificial inputs like heating, lighting, and chemicals as part of the package. Alternately, produce can be shipped or flown in from across the globe where it is currently in season, but leaving behind a significant carbon footprint. 

Not sure what’s in season? Here’s a list of some produce favorites. 

Winter: Broccoli, brussels sprouts, cabbage, cauliflower, grapefruit, kale, leeks, lemons, oranges, tangerines.

Spring: Artichokes, asparagus, lettuce, mushrooms, pineapples, apricots
cherries, mangoes, strawberries, zucchini.

Summer: Apricots, blueberries, cantaloupe, cherries, corn, kiwi, mangoes, peaches, strawberries, watermelon, blackberries, cucumbers, green beans, peppers, plums, raspberries, summer squash, tomatoes

Fall: Apples, beets, butternut squash, eggplant, grapes, mushrooms, pomegranates, pumpkins, spinach, sweet potatoes, cranberries, pears

Remember: seasonal eating is sustainable eating!