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"To every thing there is a season," sang The Byrds (and, oh yeah, they were quoting a pretty well-known book called the Bible).
But would you think twice about making lemony zucchini bread in August because citrus season is in the winter? Or rosemary-scented leg of lamb for Christmas dinner even though fresh rosemary's grown indoors in the winter?
We buy many of the following 40 foods year-round. Maybe we're violating something sacred here, maybe we're making a jaw-dropping confession—or maybe you make similar decisions based on what's available, and for whatever reason that's the case (like, because it can be stored long after harvest, or because it's pretty much always grown indoors, or because it's only from one part of the world).
Here are the fruits, vegetables, and herbs that we pick up without thinking about whether they're in the season—be that a good thing, a bad thing, or somewhere in between:
- Oranges and lots of other citrus (except for Meyer lemons and clementines)
- Parsley (flat and curly)
- Okay, almost all herbs (except basil)
- Most other alliums except for spring onions, garlic scapes, leeks, and ramps
- Bok choy
- Lots of other greens and lettuces except for those clearly oriented with the seasons, like watercress
- Table grapes (except particular varietals like Concords)
- Chile peppers
- Bell peppers
- Carrots (unless they're the young babes from the market)
- Other fruits not grown in the U.S.
- Cucumber (except for the little baby ones)
- Green beans (okay, we know they come in the summer, but we buy them for Thanksgiving anyway)
What seasonal cues do you ignore to make your favorite or go-to recipes? And how does that make you feel? Tell us in the comments!