Man, it’s cold outside! It’s below freezing in Oklahoma this morning, so Cookie is snuggled up next to my feet. I suppose the cold season isn’t all bad—now’s the time for slow-cooked stews, roasted winter vegetables (my favorite!) and baked holiday treats. The growing season has come to an end across most of the northern states, but I’ve rounded up the vegetables and fruits you might be able to find locally or from nearby states below.
Thanks again to Becky for letting me base this resource on her “Eat Seasonal” monthly seasonal produce lists. Tag your seasonal produce and recipe pics #eatseasonal on Instagram so we can go check them out!
I’m slowly changing my tune about beets, but I still don’t have any beet recipes on the blog. Beets are tremendously earthy and can be eaten fresh, cooked or roasted. Some (like the golden variety) are pretty sweet. Beets elsewhere:
- Baked Rosemary Beet Chips by Minimalist Baker (featured above!)
- Beet Bourguignon by Green Kitchen Stories
- Penne Pasta in a Roasted Beet Sauce by Bev Cooks
- Warm Kale, Quinoa and Balsamic Beet Salad by The First Mess
As it turns out, broccoli is totally irresistible once roasted with olive oil and sea salt. Like all brassicas, broccoli goes great with garlic, ginger, red pepper flakes and other bold flavors. Select small, tightly packed florets with minimal brown spots. Broccoli elsewhere:
- Asian Quinoa Broccoli Slaw by Mountain Mama Cooks
- Ginger Broccoli with Forbidden Rice by A House in the Hills
- Roasted Broccoli Grilled Cheese by Two Peas and Their Pod
- Simple, Salty, Sweet + Nutty Broccoli Soba by The First Mess
View more C+K broccoli recipes ↣
My beloved Brussels sprouts are officially back in season! These poor baby cabbages have been maligned for years because someone decided to boil them to soggy, sulfurous deaths. I absolutely love roasted, caramelized Brussels and super crispy fried sprouts that I order at restaurants every chance I can get. I like to shred sprouts in my food processor and use them in slaws—they’re more fine and less watery than their full-sized cabbage cousins. Brussels Sprouts elsewhere:
- Brown Butter Brussels Sprouts Pasta with Hazelnuts by Two Peas and Their Pod
- Brussels Sprouts Potato Gratin by Cafe Johnsonia
- Maple Balsamic Roasted Brussels Sprouts by Love and Lemons
- Super Food Bowls by Vintage Mixer
View more C+K Brussels sprout recipes ↣
I can’t get enough cabbage! Cousin to broccoli, this potent anti-cancerous cruciferous vegetable is great raw, in slaws, roasted in pieces, or chopped and sautéed with olive oil and garlic. Select cabbages with compact heads that feel heavy for the their size. Cabbage generally keeps for a pretty long time in the vegetable crisper, so it’s a good ingredient to keep on hand. Cabbage elsewhere:
- Kale and Cabbage Coleslaw with Marcona Almonds by Foodie Crush
- Pasilla Chile and Lime Cabbage Slaw by Sprouted Kitchen
- Sesame-Crusted Avocado and Cabbage Spring Rolls by Naturally Ella
- Sweet Potato and Black Bean Tacos with Cilantro Cabbage Slaw by Mountain Mama Cooks
View more C+K cabbage recipes ↣
Technically, carrots are only in season until the first frost, so most of our winter carrot supply comes from storage. I love to turn full-sized raw carrots into “noodles” with my julienne peeler or “ribbons” with a regular peeler. Carrots are also fantastic when well roasted—leave them in the oven until they are deeply caramelized and golden. Carrots elsewhere:
- Carrot Cake Baked Doughnuts by The Fauxmartha
- Carrot Green Chimichurri by Love and Lemons
- Carrot Soup Recipe with Roasted Chickpeas by Vintage Mixer
- Quick Pickled Carrot Spears by Simple Bites
View more C+K carrot recipes ↣
Citrus shows up every year when the sky goes gray and we’re in desperate need of some bright color. You can find some great grapefruit, lemon, orange and tangerine in stores right now! I use lemon in my favorite salad dressing, it tastes so fresh! Citrus fruits elsewhere:
- Beet, Kale, and Kohlrabi Salad with Grapefruit Vinaigrette by A Couple Cooks
- Kale Citrus Salad with Orange Tahini Dressing by Edible Perspective
- Preserved Lemon Quinoa with Shaved Brussels and Toasted Walnuts by Simple Bites
- Sparkling Grapefruit Sangria by How Sweet Eats
We all love kale, and for good reason! It’s tremendously good for you and totally delicious, given the right preparation. Chop kale for stir-fries or a side of greens (sauté in olive oil and garlic), or massage it with a dash of salt for salads (see any of my kale salads for further instruction), or lightly coat roughly chopped kale with olive oil and roast it for kale chips. You can also blend kale into smoothies or juice it. Kale elsewhere:
- Kale, Spinach and Pear Smoothies by Joy the Baker
- Kale Caesar Salad with Crispy Garbanzo Bean Croutons by Mountain Mama Cooks
- Kale with Japanese Sesame Dressing by Yummy Supper
- Mushroom and Kale Grilled Cheese by Foodie Crush
Parsnips are root vegetables that look like off-white carrots with parsley-like, leafy tops. Unsurprisingly, they’re related to both carrots and parsley. Parsnips are usually served roasted or cooked, but can also be eaten raw. They’re particularly high in potassium. I don’t have any parsnip recipes (yet), but I’ll work on that! Parsnips elsewhere:
- Root Vegetable Salad with Pearl Couscous and Lemon-Tahini Dressing by Naturally Ella (shown above!)
- Paprika Parsnip Fries with Preserved Lemon Cashew Cream Sauce by A House in the Hills
- Parsnip Cake with Cardamom Cream by The Vanilla Bean Blog
- Parsnip Parmesan Truffle Fries by Climbing Grier Mountain
I saw pomegranates weighing heavy on trees in Israel a couple of weeks ago. Pomegranates yield the most gorgeous, ruby-colored, juicy gems called arils. The only tricky part is getting the arils out of the pomegranate shell and membrane. I’ve tried a few methods and always go back to this one. I love to add pomegranate to salad in place of dried cranberries or add a sprinkling of pomegranate to my oatmeal or yogurt with granola. Pomegranate elsewhere:
- 5-Ingredient Pear Pomegranate Salsa by Gimme Some Oven
- Chili-Roasted Tofu with Minted Pomegranate Relish by Sprouted Kitchen
- Pomegranate, Kale and Wild Rice Salad by Pinch of Yum
- Pomegranate Orange Sangria by Completely Delicious
View more C+K pomegranate recipes ↣
Who doesn’t love a crispy potato? Roasting cubes of potatoes brings out way more flavor than boiling them. Varieties outside of the standard Russet (especially the more colorful potatoes) tend to offer more nutritional value. Buy organic! Potatoes elsewhere:
- Crispy Salt and Vinegar Fingerling Potatoes with Fresh Chives by Climbing Greer Mountain
- Easy Garlic Mashed Potatoes by Vintage Mixer
- Potato Breakfast Gratin with Red Peppers & Parmesan by The Kitchn
- Roasted Potato and Paprika Chickpea Salad by A House in the Hills
View more C+K potato recipes ↣
How I love radishes! Raw, chopped radishes lend a spicy crunch to salads and makes a great garnish for fresh Mexican meals. I often prefer radishes to raw red onion, which can easily overwhelm other raw ingredients. Whole, raw, spicy radishes served with butter and flaky salt are an incredibly simple and delicious appetizer. I also love pickled radishes, but the verdict is still out on roasted radishes. Radishes elsewhere:
- Radish and Egg Salad Sandwiches by A Couple Cooks
- Roasted Radish Flatbread with Ricotta and Honey by Bev Cooks
- Soba Carrot Noodles with Watermelon Radish A House in the Hills
- Super Simple Radish Salad with Crème Fraiche by Yummy Supper
View more C+K radish recipes ↣
I used to hate sweet potatoes! Then I tried a sweet potato fry and changed my tune. I still don’t enjoy sweetened, mashed sweet potatoes, but I could live off of salted, caramelized, roasted sweet potato. I especially love Mexican-style sweet potatoes with black beans, salsa verde and hot sauce! Sweet potatoes elsewhere:
- Crispy Sweet Potato Roast by Smitten Kitchen
- Miso-Maple Sweet Potato Tacos by Love and Lemons
- Sweet Potato Granola by Minimalist Baker
- Vanilla Bean Sweet Potato Waffles by Joy the Baker
View more C+K sweet potato recipes ↣
I honestly don’t any experience with turnips, so I just added them to my grocery list. Turnips look like white radishes. They often have a cute blush of pink or purple near the top, where the sunlight hit the turnip while it was still in the ground. The larger the turnip, the more intense the flavor. From what I can gather, you’ll probably appreciate the turnip flavor more once it’s been cooked. Turnips elsewhere:
- Sesame-Roasted Turnips with Barley (shown above!) by Naturally Ella
- Lentil and Turnip Soup with Pounded Walnuts by Turntable Kitchen
- Sweet Potato and Parsnip Latkes by Kitchen Confidante
- Turnip Gratin with Blue Cheese by Bijouxs
Winter squash is here! I’ve seen butternut, delicata, spaghetti, acorn and kabocha lately! Most winter squash (like butternut and kabocha, but not delicata) have thick skins that usually need to be removed. Squash elsewhere:
- Butternut Squash Black Bean Tostadas by Two Peas and Their Pod
- Ginger Butternut Squash Soup by Naturally Ella
- Slow Cooker Butternut Squash Risotto by Vintage Mixer
- Vegan Butternut Squash Queso by The First mess
View more C+K butternut squash recipes ↣
Looking for an ingredient that didn’t make the list? Check my new ingredient index for relevant recipes. If you want even more recipe inspiration, check my winter recipes board on Pinterest!
More resources you might appreciate: fruit and vegetable tools you actually need, 16 recipes that pack well for lunch (see also, lunch packing tips) and 10 fresh and filling salad recipes.
Amazing!!! Such a fantastic list. Thanks for including me in it! :) Hope you had a fabulous Thanksgiving!!
Thanks, Ashley! Let’s catch up soon!
Abby @ The Frosted Vegan
I love love love these guides! I never know what to do with all the produce, so this is perfect! : )
This is great and it looks so tasty that I want to cook it straight away!
It would be even more great if we could search seasonal food in the menu!
Thanks for sharing your fantastic recipes!
Hey Malin! If you hover over “ALL RECIPES” in the menu, you’ll see a seasons option!
Oh, that is excellent! Thanks!
So happy pomegranates are in season, I love putting them in salads!!
Me too, they’re the best!
What a great source!! Thank you for the time and energy you put into this post!
S Lauren @ Modern Granola
This is fantastic! I always wondered, though, if these things are in season across the country or just in Oklahoma? I’d assume that regionally there would be some differences, but for the most part it would apply. Anyway, great idea for a post!
I’m up in northern Minnesota, and I’d say most of these great veggies are still lingering way up here! This is a pretty universally in-season list, I think!
Thanks! There are definitely some regional differences, so it’s a general list of produce that should be in season somewhere nearby, at least!
I can attest that Bev’s beet pasta is a winner! Sooo good.
Thank you for this amazing list! So Helpful!!!
Excelent post! your guide is amazing! :)
I love this post! Thanks for sharing. Excited to try some of these yummy recipes.
Ps- I learned an awesome way to shell (shell? peel? whatevs) a pomegranate a couple of years ago. Cut the pomegranate in half horizontally, place the flat/exposed/juicy side face down on the palm of your left hand. Take a wood/metal spoon in your other hand and whack the back side of the pomegranate (go to town/beat it to death). After you do this for a little, pull the pomegranate away from you hand over a bowl. The arils will fall out of the pomegranate and into the bowl. So fast. So easy.
Thanks, Brooke! I’ve tried that whacking the pomegranate method before, but I didn’t go to town and it didn’t work very well! I’ll try again. :)
Jenn @ EngineerMommy
Useful tips here! Thanks for sharing! I love pomegranates!
Jennifer @ Show Me the Yummy
Yes! I’ve been googling like a madwoman trying to create a list of everything that’s in season right now, thanks for doing it faster! :)
I love brussel sprouts too! Have you been to The Jacobsen yet (in the Crossroads District)? GREAT brussel sprouts…and food all around!
I have been to The Jacobsen! Love their patio. I’m not sure I’ve tried their Brussels sprouts yet, though… time to go back! Have you had the Brussels at Urban Table? Woah.
I haven’t–will have to check it out! We should organize a brussel sprout tour of KC! LOL. Room 39, Urban Table and The Jacobsen can start the list!
If you like raw radishes, please, please try your turnips raw! We recently had raw turnip slices on a veggie tray, and all of the radish lovers went crazy for it!
Oh really?! My online research said turnips are best cooked, but I love raw radishes so I’m going to take your word for it! Just added turnips to my grocery list. :)
Kate & Cookie,
Thank you, thank you, thank you for another guide. I use these guides for purchasing & cooking. I’m a huge fan.
Kol Toov (all good things),
Manie, thank you! Happy to hear that. :)
What a fab list! Interestingly, it’s the food I’m most drawn to this time of year :)
Thanks so much for sharing
Ahhh love these guides so much – the pomegranate tofu sounds amazing!
This produce list and these recipe lists are awesome and now I want to go out and buy all of these vegetables and make one big giant salad! I used to hate beets too and now I’m slighly addicted to them! They are awesome with goat cheese :)
Thanks, Isadora! I’m slowly learning to love beets, thanks to all the beet-y dishes I ate in Israel! Yum.
Susan | Simple Healthy Kitchen
wow..what a great post! I think it’s interesting that even though the weather is cold and dreary, Mother Nature gives us vibrant bright colored fruits and vegetables year round! I love cooking with seasonally fresh ingredients. Thanks for all the great recipe ideas!
I’ll start to like Brussels sprouts if you start to like beets. Deal? I love these posts, keep them coming.
Simple Green Moms
What a great post! =) I usually just go by whatever is on sale must be in season!!
Thanks for sharing!
I always wait for this post every month! It inspires me to try different and in season vegetables or give vegetables (like brussel sprouts, which are amazing roasted) a second chance. Love your blog and love this monthly post!
Thanks, Stephanie! Yay, I’m happy to hear that you enjoy these posts. They’re fun to put together!
Kristen @ The Endless Meal
This is such a great resource!
So awesome that you post these each month! Also being in the Midwest, I can trust I will be able to find this stuff easily and I could always use a nudge to try new produce. Spring and summer time is really easy for me to know what is in season because I just head to the garden in our back yard, but I don’t keep any fall/winter veggies and never know what to buy in stores! This helps a lot!
I loved the Kung Pao Brussell Sprouts so much! Going to put this into regular rotation! The hubs loved it, too! Excited to try the Beef Bourguignon, looks amazing! You can also make Beans Bourguignon, it’s super good, too!
These recipes are great.