In a world where you can buy strawberries in January and asparagus in November, it’s easy to forget that food has seasons. But there’s a reason your grandmother’s tomato sauce tasted better than anything you can buy year-round — she made it in August, when the tomatoes were perfect.
Flavour Peaks in Season
Vegetables harvested at their natural peak taste dramatically better than those picked early and shipped across the country. A carrot pulled from cold soil in October is sweeter than anything you’ll find in a plastic bag in July. A tomato that ripened on the vine in August has a depth of flavour that a greenhouse tomato in February simply can’t match.
It’s Better for the Soil
Growing seasonally means working with natural cycles rather than fighting them. Cover crops in winter feed the soil. Crop rotation prevents disease. Letting the land rest when it needs to means it gives back more when the growing season arrives.
It Keeps Things Interesting
When you eat seasonally, your meals change throughout the year. Spring brings tender greens and radishes. Summer explodes with tomatoes, peppers, and herbs. Fall delivers squash, roots, and hearty brassicas. Winter is for stored roots, preserved sauces, and dreaming about next year’s garden.
There’s a rhythm to it that feels right — and once you tune into it, grocery store produce starts to feel a little flat.
How to Start
The easiest way to eat more seasonally is to buy from a local farm or farmers’ market. If it’s on our stand, it’s in season. Simple as that. You can also sign up for one of our seasonal veggie shares, which takes the guesswork out entirely — we pick what’s best each week and put it in your box.