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Reduce Greenhouse Gases by Purchasing Seasonal Foods |
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Seasonal Food Choices
Spring:
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February or March: Root vegebales, winter greens, citrus fruits, cabbage, asparagus, kiwis. |
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March or April: Spring tonic greens such as nettles and sorrel, asparagus, artichokes. |
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April or May: Carrots, new potatoes, young beets, snap peas, rhubarb. |
Summer:
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May or June: Berries, cherries, early summer squash, shelling peas, lettuces, plums. |
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June or July: Sweet corn, tomatoes, fresh lavendar, green beans, apricots. |
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July or August: Basil and other fresh herbs, eggplant, peppers, heirloom tomatoes, peaches and nectarines, cucumbers, melons and grapes. |
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August or September: Winter squash, sweet potatoes and okra |
Fall:
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September or October: Pumpkins, potatoes, apples, pears, figs. |
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October or November: Asian pears, persimmons, pomegranates, winter squash, celery |
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November or December: Winter squyash, winter greens, celery, rutabagas, parsnips, turnips, beets. |
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August or September: Winter squash, sweet potatoes and okra |
Winter:
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December or January: Cabbage, grapefruit. |
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January or February: Radishes, root vegetables, lemons, limes, mandarins, oranges, tangerines, root vegetables, citrus fruits. |
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