Johnny Miller

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.

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