At the first of each month, I will post a guide of the peak seasonal fruits and vegetables.  You can use this to learn what to expect at your local farmers market that month, to plan delicious seasonal menu’s ahead of time, and in general, to use as a smart guide in buying the absolute freshest produce at any of your local grocery stores.

I like this blurb from Sustainabletable.org, sharing the importance of buying seasonal:

“An important part of buying local is making an effort to purchase fresh fruits and vegetables when they are in season in your area. Although today’s global marketplace allows us to buy foods grown virtually anywhere in the world all year round, these options are not the most sustainable.  By purchasing local foods in-season, you eliminate the environmental damage caused by shipping foods thousands of miles, your food dollar goes directly to the farmer, and your family will be able to enjoy the health benefits of eating fresh, unprocessed fruits and vegetables. Buying seasonal produce also provides an exciting opportunity to try new foods and to experiment with seasonal recipes. And it simply tastes better!  Even if you don’t want to change any of your eating habits, you can at least make sure to buy local produce when it’s available, rather than purchase the same type of food from 3000 miles away!”

Ok, here’s my Month of May Shop Seasonal Guide:

• Apricots (1st month of season!)
• Artichokes
• Arugula
• Asparagus
• Avocado
• Basil
• Beets (YR)
• Blackberries/Blueberries
• Bok Choy (YR)
• Broccoli (YR)
• Cabbage (YR)
• Carrots (YR)
• Cauliflower (YR)
• Celery
• Chard (YR)
• Cherries (1st month of season!)
• Collards (YR)
• Garlic (YR)
• Kale (YR)
• Lettuces (YR)
• Mushrooms (YR)
• Nectarines (1st month of season!)
• Onions (YR)
• Oranges
• Peaches (1st month of season!)
• Peas
• Radishes (YR)
• Raspberries (1st month of season!)
• Spinach (YR)
• Strawberries
• Summer Squash (1st month of season!)

Shop Seasonal lists are based on information from the “Buy Fresh Buy Local: The Eater’s Guide to Local Food”. Bay Area, 4th Edition).

(Source: sustainabletable.org)