What's In Season?
Myles Gleason
Everything you need to know about seasonal fruits and vegetables!

You don’t have to be a gardener to enjoy seasonal fruits and veggies! Shop locally to find what produce are the best to have right now. Below, you will find a list of good fruits and veggies to keep an eye out for. Fruits and veggies with an asterisk next to them will have a recipe below!


  • Apricots
  • Asian Pear
  • Avocados*
  • Black Currants
  • Blackberries
  • Blueberries
  • Cantaloupe
  • Champagne Grapes
  • Cherries
  • Figs
  • Grapefruit
  • Grapes
  • Honeydew
  • Limes
  • Peaches
  • Pears
  • Plums
  • Raspberries
  • Strawberries


  • Arugula
  • Beets
  • Bell Peppers
  • Butter Lettuce
  • Chayote Squash
  • Corn
  • Cucumbers
  • Eggplant
  • Endives
  • French Beans
  • Green Beans
  • Jalapeno Peppers
  • Kohlrabi*
  • Mushrooms
  • Okra
  • Summer Squash
  • Tomatoes
  • Yukon Gold Potatoes
  • Zucchini

Grilled Corn and Avocado Salad from Delish

This will be a sure hit at the picnic table. It’s so easy; it can be done in less than 30 minutes!

To Serve 4


  • 6 ears of corns
  • 2 tbsp. olive oil
  • 2 tbsp. cider vinegar
  • 1 tsp. kosher salt
  • ½ tsp. freshly ground pepper
  • 1 can black-eyed peas
  • 1 pt. cherry tomatoes
  • 2 firm-ripe avocados
  • 3 oz. feta cheese


  1. Brush corn with olive oil and grill (outdoors or in a grill pan) over medium heat for about 10 minutes, until lightly browned on all sides. Remove kernels from cobs with a sharp knife. About 3 to 3 ½ cups.

Meanwhile, in a large bowl, whisk olive oil, vinegar, kosher salt, and freshly ground pepper together. Add corn, black-eye peas, tomatoes, avocado, cheese, and toss gently. Serve with a few baby greens (like arugula), if desired.

Butter Braised Kohlrabi from Saveur

Kohlrabi has a turnip-like flavor, but can make a great side dish when braised with the right ingredients. This recipe from Saveur goes great with grilled pork chops.

Serves 4


  • 2 lbs. kohlrabi, trimmed but unpeeled and cut into 1” cubes
  • 1 cup chicken stock
  • 4 tbsp. unsalted butter, cubed
  • 1 ½ tsp. fresh thyme leaves
  • Kosher salt and freshly ground pepper, to taste


  1. Put kohlrabi, chick stock, 2 tbsp. butter and thyme into a 12” skillet over medium-high heat. Season with salt and pepper and cover with a parchment-paper circle cut to fit inside rim of skillet.
  2. Cook, stirring occasionally, until kohlrabi is tender, about 15 minutes.
  3. Uncover, remove pan from heat and add the remaining butter, swirling skillet until butter melts. Serve warm!

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