Cooking with the ebb and flow of the seasons makes good sense: food tastes better in season (and it’s less expensive).
Shop for seasonal ingredients first, then decide what you’d like to cook. Your food will taste better, naturally.
asparagus
cabbage
celery
fava beans
fiddleheads
kale
leeks
mustard green
onion (green)
peas
peppers (greenhouse)
radish
rhubarb
spinach
sunchokes
sunchokes
tomatoes (greenhouse)
turnips (white)
radish
rhubarb
apricots
asparagus
beets
blackberries
blueberries
broccoli
carrots
cauliflower
celery
cherries
corn
cucumber
eggplant
fennel
garlic
green beans
gooseberries
kale
lettuce
melons
mustard greens
nectarines
onion (green)
peaches
peas
peppers
plums
potatoes
radish
raspberries
rhubarb
salad greens
Saskatoon berries
spinach
strawberries
summer squash
Swiss chard
tomatoes
turnips
watermelon
zucchini squash
apricots
beets
broccoli
Brussels sprouts
cabbage
carrots
cauliflower
celery
corn
cranberries
garlic
kale
leek
lettuce
muchrooms
onions
parsnip
pears
peppers
potatoes
pumpkin
quince
radish
spinach
tomatoes
turnip
zucchini
apples
beets
Brussels sprouts
cabbage
carrots
garlic
kale
kiwi
leek
onion
parsnip
pears
potatoes
rutabaga
shallots
squash
sweet potatoes
turnip
Spring and summer are peak season for most fish—though some varieties, like sablefish and sturgeon, are available year round. Spot prawns, BC’s most celebrated crustacean, has a brief season staring in May and lasting only six to eight weeks. Shellfish and other farmed fish (such as steelhead trout) are available year round. Get to know your fish providers—they have the pulse of the market and are happy to share their knowledge.
