We prefer eating seasonally because of health benefits. That is why I thought it would be useful to make a seasonal calendar with fruits and vegetables that didn’t experience long-distance transportation and haven't been processed. Because, honestly, do you know nowadays when you eat, what do you actually eat?

The products are at their best in their season: cheaper, fully available, with more nutrients and it’s better for the environment because no energy is being used for transportation all around the world. Last year I had a few plants in pots, but that didn't really work out for me, unfortunately, therefore I have to buy everything.

Do you want to know when and what to eat?

Then take a look at this vegetable seasonal calendar because it will immediately make you aware of all the vegetables that are tastiest in their season. I can give you a few suggestions for tasty recipes with vegetables of that season. Here comes the seasonal calendar:

Spring

Mushrooms, Lettuce, Bell pepper, Rhubarb, Radish, Spinach, Tomatoes, Carrots, Asparagus, Cauliflower, Zucchini, Cucumber Cabbage.

Asparagus and rhubarb are widely available in the spring. For example, you can make a delicious asparagus cake from filo pastry or make some rhubarb meringue tarts.

Summer

Endive, Eggplant, Beetroot, Celery, Cauliflower, Broccoli, Zucchini, Cucumber, Cabbage, Lettuce, Corn Mushrooms, Bell pepper, Rhubarb, Radish, Beans, Spinach, Tomatoes, Carrots, Spring Onions.

New in this season are aubergines, beets, broccoli, corn, and beans. You can do so many varieties of foods with eggplants. You can make a vegan lasagna which will be delicious…and did you know that you can make delicious summer salads with beetroot? Use orange and goat cheese! You can go in any direction with broccoli and corn, but above all, you can make delicious soups from it. And with the green beans, you can, of course, make delicious Indonesian delicates, yum!

Autumn

Beetroot, Celery, Cauliflower, Kale, Zucchini, Cabbage, Mushrooms, Parsnip, Pumpkin, Leeks, Peas, Onions, Carrots.

In the fall you start seeing the vegetables that are more robust. Lots of cabbages and of course pumpkin. For example, you can make a delicious soup, hummus, or fill in pumpkin with quinoa. Kale is also such a great veggie. You can go in any direction with this. Make a kale lasagna instead of a stew, incorporate it into pasta or in a salad.

Winter

Artichokes, Beetroot, Kale, Cabbage, Mushrooms, Parsnip, Pumpkin, Leeks, Brussels sprouts, Pears, Onions, Winter carrot.

Do you ever know what to do with vegetables such as parsnip or celeriac? Well, with parsnip you can make tasty fries and you can turn the celeriac into a delicious creamy soup. Also, typical for the winter: Brussels sprouts. You either hate it or love it, I know! I hate it, but there are a lot of great recipes with it for you, fans!

I am curious what is your favorite vegetable season? And do you take the seasonal calendar into account? Leave your comment below, I like that!

Let me know via Instagram, Facebook or Twitter with the hashtag #iamfoodietraveler if you try any of the above ideas. I think it's super fun!