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Seasonal Nutrition
New England seasonal foods
Examples follow a New England year. Availability varies by farm, weather, and week. This library does not invent nutrient numbers.
Asparagus
Spring
A spring stalk in New England markets, often from late April into June.
Green peas
Spring, Summer
Shelling peas and snap peas show up in late spring and early summer.
Radishes
Spring, Summer, Autumn
Crisp spring roots that also appear through much of the market year.
Rhubarb
Spring
A tart spring stalk. The leaves are not eaten.
Strawberries
Spring, Summer
Local berries often peak in June in New England. A traced USDA strawberry record is used when a meal counts them.
Blueberries
Summer
A summer New England berry. Nutrient figures, when shown, come from the traced USDA record.
Tomatoes
Summer, Autumn
Field tomatoes are a summer market food and often linger into early autumn.
Sweet corn
Summer
A mid-to-late summer market staple.
Zucchini
Summer
A summer squash that is mild and quick to cook.
Cucumbers
Summer
A cool summer vegetable for salads.
Green beans
Summer, Autumn
Snap beans from summer markets, sometimes into early autumn.
Apples
Autumn, Winter
Autumn harvest fruit that is also sold from storage in winter.
Kale
Autumn, Winter
A hardy green through the cold months.
Winter squash
Autumn, Winter
Butternut and related squash are harvested in autumn and stored into winter.
Cranberries
Autumn
A New England autumn fruit, sharp on its own.
Beets
Summer, Autumn, Winter
Roots that are harvested in the warm months and stored later.
Potatoes
Autumn, Winter
A storage crop through the colder months, also harvested earlier.
Cabbage
Autumn, Winter
A storage green that carries many New England kitchens through winter.
Carrots
Summer, Autumn, Winter
Market carrots in summer and stored roots later. Nutrient figures, when shown, use the traced USDA carrot record.
Storage onions
Autumn, Winter
Cured onions that keep through the cold months.