Seasonal Produce

Eating with the rhythm of nature

Starting 2025, I decided to plan and enjoy more
of my meals based on the seasonal produce available
at the time. Every season brings its own harvest, a natural
rhythm that connects us to the land and its cycles. In my
corner of Europe, this connection is felt deeply -- through the scent of early spring greens, the juiciness of summer fruits, the earthy comfort of autumn roots, and the resilience of winter stores. Choosing seasonal produce means more than freshness; it's a way of honoring tradition, embracing flavor, and living in harmony with what the land offers, when it offers it. The consumption of food grown close to home also encourages a varied diet. For me, it can be hard to include a broader range of nutrients throughout the year when the choices feel endless.
It can even be difficult to decide what to eat just generally.
Removing some of the choice, at least some of the time,
allows for culinary inspiration. Not to mention
it's cheaper and more abundant and buying
seasonally allows you to support the local
economy. On this page, I celebrate
the seasonal produce from
where I live.

spring

Spring

March - May

As winter begins to lift, spring arrives with an awakening of the land. Early in the season, tender greens like spinach, lettuce, and radishes peek through the soil, joined by fresh green onions and wild nettles, a sign that warmth is returning. By late spring, markets begin to fill with the first strawberries and cherries, while peas, young garlic, and new potatoes add earthiness to meals. Asparagus -- rare and often gathered wild -- is a fleeting joy. Spring in the region is a time of renewal, when meals become lighter and the earth offers its first promise of abundance.

summer

Summer

June - August

Summer is a vibrant time for fruits and vegetables. Juicy tomatoes, crisp cucumbers, and heirloom peppers fill gardens and baskets alike, while eggplants, zucchini, and sweet yellow beans simmer in traditional stews. Sun-ripened fruits like watermelons and melons (though we have less of this as my husband is allergic!), figs, and stone fruits -- like peaches, apricots, nectarines, and plums -- spill over market stalls, their perfume thick in the heat. Raspberries and blueberries arrive later in the summer, a sweet finale to July and August. There's no better time to eat with your hands, cook outdoors, and savor the flavours of the sun in every bite.

autumn

Autumn

September - November

Autumn drapes the land in gold and rust, bringing a rich and earthy harvest. Juicy grapes arrive first, perfect for a sweet snack or jam-making, followed by crisp apples, fragrant quinces, and ruby pomegranates. As the air cools, earthy vegetables like beets, carrots, and turnips take center stage, alongside hearty greens like cabbage, cauliflower, and broccoli. Wild mushrooms sprout after it rains, and pumpkins and squash fill ovens and pots for the most wonderful soups, while walnuts and chestnuts bring a familiar, comforting aroma. It's a season of slowing down, storing up, and savoring deep, mellow flavours.

winter

Winter

December - February

Winter in the region is shaped by tradition, resourcefulness, and the deep comfort of preserved foods. Root vegetables like potatoes, carrots, beets, and leeks endure the cold, while fermented cabbage, garlic, and onions offer both flavor and warmth. Crispy pork cracklings add richness to simple meals, like a hearty traditional pasta. Pantry shelves are lined with pepper relish, chutneys, dried peppers, and jars of preserved tomatoes, all carrying the memory of summer's sunlight. Citrus fruits, though imported as it is far too cold and often snowy, brighten ray days with bursts of tangy sweetness. Winter is not a time of scarcity, but one of thoughtful nourishment, where each meal recalls the care of seasons past.

Spring (March – May)

Spinach	Lettuce
Radishes	Green onions
Nettles	Asparagus
Peas	Strawberries
Cherries	Young garlic and onions
New potatoes	Young carrots and beets
Dandelion greens	Wild garlic
Sorrel

Summer (June – August)

Tomatoes	Cucumbers
Heirloom peppers	Sweet and spicy peppers
Eggplants	Zucchini
Yellow beans	Green beans
Sweetcorn	Okra
Fresh herbs	Swiss chard
Melons	Figs
Apricots	Plums
Peaches	Nectarines
Raspberries	Blueberries

Autumn (September – November)

Grapes	Apples
Pears	Quinces
Pomegranates	Chestnuts
Walnuts	Pumpkin
Cabbage	Cauliflower
Broccoli	Beets
Carrots	Turnips
Mushrooms	Onions
Rosehips	Squash

Winter (December – February)

Potatoes	Carrots
Beets	Leeks
Garlic	Onions
Sauerkraut	Pork cracklings
Traditional pasta	Pepper relish
Veggie relish	Preserves
Citrus	Parsnips

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Note: Data is approximate.
Please do your own researh for accuracy.