Most vegetables have a time of the year when they are at the peak of being in season. Since vegetables grow in cycles, they reach maturity during certain times of the year. Eating a vegetable when it is ripe and in season means that it is at its best, both nutritionally and taste-wise.
Following is a list of seasons and the vegetables that are typically “in season” during each one:
• Winter – Acorn squash, endive, mustard greens, parsnips, beets, turnips, spaghetti squash, and mustard greens
• Spring – Sweet potatoes, radicchio, radishes, mushrooms, asparagus, artichokes, Brussels sprouts, endive, sugar snap peas, snow peas, and broccoli
• Summer – Beets, cauliflower, cucumber, okra, bell peppers, corn, lettuce, mixed greens, tomatoes, and zucchini
• Fall – Artichokes, butternut squash, eggplant, spaghetti squash, fennel, green beans, celery, chard, leeks, collard greens, and rutabagas
• Year-round – Spinach, potatoes, onions, carrots, arugula, bok choy, and kale
One delicious way to enjoy some of these vegetables is by roasting them. Simply cut the vegetables into bite-sized pieces, toss them with olive oil, salt, and pepper, and then spread them onto a baking sheet, allowing plenty of room between each piece. Roast the veggies at 450 degrees for about 20 minutes, tossing halfway through, and removing when the edges have browned.
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