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