One great way to practice sustainability is to eat produce when it’s in season. But why, right? If there are strawberries at the grocery store in the dead of winter, why can’t I have them? You can have them — no one’s stopping you — but you should know that eating in-season supports the local economy and your own nutrition.
Fruits and vegetables that are in-season now are generally more nutrient-rich than produce that’s been made a trip around the world, frozen. Not to mention, you’ll be sparing your wallet while eating in-season. In-season produce is generally less expensive when there’s a lot of it; it’s during wintertime that strawberries that are $8, not the May ones.
Which fruits are in season right now, during spring?
It’s important to remember that in-season produce depends on several important factors, one of which is the weather. If it’s still snowing come April, chances are the spring crops aren’t exactly ready yet, therefore delaying the timing of which produce is supposed to be in season. Just like the weather affects seasonal produce, any kind of conditions that affect the soil or water supply could also affect seasonal produce. For these reasons, some produce might be seasonal on the west coast but not yet ready to go in the Northeast for example.
Here is a list of all the fruits in season during spring:
- Apples
- Apricots
- Avocados
- Bananas
- Kiwifruit
- Lemons
- Lime
- Pineapples
- Rhubarbs
- Strawberries
Which vegetables are in season right now, during spring?
Here is a list of all the vegetables in season during spring:
- Asparagus
- Broccoli
- Cabbage
- Carrots
- Celery
- Collard greens
- Garlic
- Kale
- Lettuce
- Mushrooms
- Onions
- Peas
- Radishes
- Spinach
- Swiss chard
- Turnips