CHRISTIAN CHEFS INTERNATIONAL
Seasonal Ingredients

Below are the major ingredients that match each season listed. The ingredients listed in boldface are most characterized by the listed season even though they might be available year-round. Most food purveyors offer lists similar to this that are usually updated weekly on the freshest ingredients they offer in the specific area you live in. It's usually in fax form so you can receive it immediately.

Spring

artichokes
asparagus
avocados
beet greens
beets
blueberries
catfish
chard
chervil
citrus fruits (esp. blood oranges & Meyer lemons)
clams
crabs, soft-shell
crayfish
cucumbers
dandelion greens
fava beans
fiddlehead ferns
frisee lettuce
frogs' legs
garlic, especially green
greens (esp. arugula, chervil, mustard)
grouper
guavas
halibut
honeydew melons
lamb
lettuce
mint
mizuma
morels
nettles
onions, Vidalia
papayas
peas
potatoes, new
radishes
rhubarb
salmon
sardines
scallions
sea bass
shad and shad roe
shallots
snow peas
sorrel
strawberries
suckling pig
sugar snap peas
vanilla
veal
water chestnuts
watercress
zucchini


Summer

apricots
arugula
basil
beans, green
berries
blackberries
blueberries
cantaloupe
celery
chanterelles
cherries
chickpeas
clams
corn
crabs, soft-shell
cucumbers
currants eggplant
figs
Frogs' legs
garlic
goat
gooseberries
grapes
guavas
halibut
honeydew melons
ice cream
litchi nuts
lobster
mangoes
melons
muskmelons
nectarines
okra
peaches
peppers
plums
porcini
potatoes, new
raspberries
ratatouille
red currants
salmon
sardines
scallions
shallots
shellfish
sherbets
squashes, summer
tomatoes
tropical fruits
tuna
watermelon
zucchini


Fall

apples
beans
beans, green and lima
blood oranges
broccoli
broccoli rabe
brussels sprouts
cabbage
capon
cauliflower
celery root
cepes
chanterelles
chestnuts
coconuts
cranberries
daikon
dates
duck
eels
fennel
figs
foie gras
game
garlic
grapes
grapes, Muscat
herring
leeks
lemons, Meyer
lobster
maple syrup
mushrooms
mussels
onions
papayas
partridges
pears
peppers
persimmons
pheasants
pomegranates
pork
pumpkins
quail
quinces
rabbits
radicchio
radishes
shellfish
squab
squashes
swordfish
tangerines
turkey
truffles, white
venison
walnuts


Winter

bananas
beans, black and pinto
broccoli
brussels sprouts
buckwheat
cabbage
cabbage, savoy
capon
caviar
celery root
chestnuts
chicories
citrus fruits-blood oranges, grapefruit, kumquats, Meyer lemons
clementines
cod
daikon
dried fruits
endive
escarole
grapefruit
greens, collard and mustard
kale
kiwi fruit
kohlrabi
leeks
lentils
lobster
mache
rnonkfish
mussels
nuts
nut oils
oranges
oranges, blood
parsnips
passion fruit
pates
pineapples
potatoes
rabbit
radicchio
rosemary
rutabagas
salsify
sausages
sea bass
sea urchin
squashes, winter
squid
star fruit
sweet potatoes
tangerines
tropical fruits
truffles, black
turnips
veal shanks
yams

The New Professional Chef, 6th edition * 1996,
by The Culinary Institute of America,
published by John Wiley & Sons

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Whether you eat or drink, or whatever you do, do all to the glory of God. -1 Cor 10:31 ESV

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