EAT WITH THE SEASONS
Eating foods that are in season comes with so many benefits. Seasonal produce is fresher, more affordable, and nutrient-dense because it’s harvested at its peak. It tastes better and hasn’t traveled far to reach your table. Growing some foods in your backyard can reduce your carbon footprint and support a local, sustainable food system. By choosing local and seasonal produce, we’re not only nourishing our bodies but also contributing to a healthier world!
This list focuses on foods that grow best around Park City, Utah, and the surrounding Wasatch Front region. For more information on seasonal produce in your area, please visit: www.seasonalfoodguide.org
Winter citrus is still a treat! Think oranges, grapefruits, and lemons. I love adding fresh lemon to my water or making a zesty salad dressing. Root vegetables like carrots, parsnips, and beets are also at their peak, perfect for roasted meals or hearty soups. Dark leafy greens such as kale and Swiss chard thrive in colder months, making them ideal for warming sautés or smoothies.
The month of love calls for sweet, vibrant fruits like blood oranges and kiwi. Winter squash like acorn and delicata are abundant, great for roasting or stuffing. Early herbs like parsley and rosemary can start sprouting in greenhouses, bringing life and flavor to your winter meals.
Early spring greens begin to appear, including spinach, kale, and radishes. These can be used for fresh salads, omelets, or lightly sautéed sides. Asparagus and rhubarb start showing up late in the month, signaling that spring is on its way. This is also a good time to prep your garden for planting your own herbs and vegetables.
Snow is melting in the mountains, and more local greens, herbs, and early rhubarb are available at farmers’ markets. Lettuce, arugula, and microgreens thrive indoors and in early-season gardens. It’s also a great time to experiment with light, fresh soups and salads as the weather warms.
Cherries, strawberries, and asparagus begin to shine, signaling the start of Utah’s short but sweet berry season. Peas, radishes, and spring onions are also abundant and perfect for crisp salads or quick stir-fries. Farmers’ markets are bustling, giving you access to a wide variety of colorful, fresh produce.
Local berries: strawberries, raspberries, and blueberries reach their peak. Summer squash, cucumbers, and early melons start to appear, perfect for juices, smoothies, or refreshing salads. Herbs like basil, cilantro, and dill are thriving, adding flavor and nutrients to meals. This is the month to embrace fresh, vibrant flavors in light, easy-to-prepare dishes.
Peak summer is all about abundance. Tomatoes, cucumbers, peppers, zucchini, and eggplant are everywhere, ideal for grilling, roasting, or making homemade salsa. Watermelon and stone fruits like peaches and plums are perfect for snacks or desserts. Don’t forget herbs like thyme, oregano, and mint, which are flourishing in the warm weather.
The harvest is in full swing: plums, peaches, apples, melons, and fresh corn are plentiful. Farmers’ markets overflow with produce, and this is the time to stock up on seasonal favorites for preserves, jams, and freezing. Tomatoes for sauces, peppers for roasting, and zucchini for baking are all at their peak. It’s also the best time to experiment with fresh, colorful dishes that showcase abundance.
Grapes, late-season berries, pears, and pumpkins begin appearing. Apples are abundant and versatile for pies, crisps, or snacking. Root vegetables like beets and carrots are still fresh, and hardy greens like kale can be harvested for soups and stews. September is the perfect time to start preserving produce for fall and winter.
Autumn is here! Winter squash, pumpkins, and root vegetables like carrots, beets, and sweet potatoes are plentiful. Apples and pears are still delicious, and mushrooms can be found locally foraging or at farmers’ markets. This is a time for cozy meals: soups, roasted veggies, and warm desserts that showcase the season’s flavors.
A month of gratitude and hearty comfort foods. Root veggies, late apples, winter squash, and hardy greens dominate local markets. Stored crops like cabbage, potatoes, and parsnips are ready for stews, casseroles, and roasted dishes. This is the perfect time to enjoy seasonal flavors while reflecting on what you’re grateful for.
Winter is in full swing, with storage crops like cabbage, kale, carrots, and potatoes dominating the markets. Citrus from warmer regions is still arriving, bringing brightness to the colder months. Soups, stews, and roasted vegetable dishes keep the body nourished and warm. Fresh herbs from greenhouses or indoor gardens can still add flavor and nutrition.
Eating in alignment with the seasons connects us to the land, supports local farmers, and gives our bodies the nutrients we need when we need them most. Cheers to another year of healthy, local, and delicious eating!
