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How to Eat More Seasonal Foods

Whole Living, April 2011

Cost: Low (less than $100)

Commitment: Medium

Green Impact: 4 out of 5

Want to set a new healthy eating goal? Try a new seasonal whole food each month. Choosing unique varieties of fruits and vegetables helps sustain biodiversity as well as dinnertime variety. 

Ask growers at the farmers' market what's freshest and how they'd recommend preparing it. 

Watch for these lesser-known yet tasty options. For regional lists, check out fieldtoplate.com/guide.

January 
Meyer lemons, rutabagas

February 
Claytonia (miner's lettuce), pomelos

March 
Celery root, mache (lamb's lettuce)

April 
Fiddlehead ferns, nettles, ramps

May 
Dandelion greens, sorrel, zucchini flowers

June 
Chive blossoms, kohlrabi, purple broccoli

July 
Choi sum, lychees, mizuna, summer truffles, tatsoi

August 
Charentais melon, fresh figs, rainbow chard

September 
Bitter melon, escarole

October 
Delicata squash, dinosaur kale, frisee, quince

November 
Casaba melon, kabocha, persimmons, spaghetti squash, spigarello

December 
Savoy cabbage, sunchokes

Looking for recipe inspiration? See what's fresh in our Seasonal Foods Center.