The Bountiful Year: A Visual Guide To Seasonal Produce

The best chefs in the world will tell you a dish is only as good as its ingredients. Every kind of produce tastes better at the height of its season. Tomatoes are juicier, strawberries are sweeter, and pretty much any other fruit, vegetable, or herb is better when eaten during its natural harvest.

There’s no doubt hothouse production and the import of off-season produce from other countries have affected what you can find “in-season.” In some stores, it can be easy to forget that there are seasons and harvest cycles that make certain fruits or vegetables unavailable for stretches of time.

A trip to your local farmers market can give you a good idea of what to eat now, but this graphic provides a handy reference for when is the best time to eat what. So what’s good this month? Fresh peas, rhubarb, cherries, and apricots are great this time of year. But don’t just take our word for it; taste for yourself.

Click here or the graphic below for a full-sized view of our original graphic.

There are 8 comments

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  1. lida

    I’ve seen more and more of these seasonal charts crop up, and my comment every time is that you MUST provide a location if you are to publish one of these charts. What can provide an accurate account of seasonality in southern California does not match that of Virginia, etc. To post this without location is to completely ignore the entire point of these charts.

  2. Jade

    I agree with Lida. I’m in Australia & I know that this chart is going to be pretty miuch useless to me, as pretty as it is…

  3. Rebecca

    I also agree with Linda. As I was reading through the chart, I was wondering if it applied to the area in which I live.

  4. Shannon

    She does say that it applies to so cal and more specifically to the market in San Fran . She makes that point in the small print under the title

  5. Faith

    I see, that’s why the kiwis from New Zealand were on offer today. :-)

    I will use these table for my menu planning from now on!

    Thanks, Andrea!

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