Growing up in the 90s, we ate seasonally without ever really calling it that. Certain fruits only appeared in summer, others in winter, and that was just how food worked. You cooked with what was available, not what you felt like eating that day.
As times have changed, so has the way we cook. Strawberries are available year-round, tomatoes appear through winter, and we can make almost anything whenever we want. And while that convenience is great, something gets lost along the way.
I remember living in Italy and being told it was the last tomato salad of the year. Summer was ending, the tomatoes were finished, and that was it until next season. The produce came straight from the farms, and when it was gone, it was gone. There was something grounding about that, an acceptance of the season rather than working against it.
The biggest difference, of course, is flavour. Produce that’s eaten in season simply tastes better. If you’ve ever eaten something fresh from a farm and thought, gosh, this tastes amazing, that’s exactly why. Out-of-season produce is often imported or stored for long periods, and while it looks the part, it rarely tastes the same.
It’s not just flavour either, it’s the cost. Eating seasonally usually means lower prices, which makes a noticeable difference to the grocery bill. When food is abundant, it’s cheaper. When it’s not, we pay for it.
In summer, I lean heavily into fresh fruit and vegetables. Juicy peaches are perfect for something simple like my Peach Cobbler, where the fruit really gets to shine. Tomatoes are another summer staple, whether it’s a caprese-style salad, a simple tomato salad, or something like pico de gallo that can be used across so many meals. When tomatoes taste good, they don’t need much.
Berries are another favourite. I’ll use them fresh while they’re at their best, but I’ll also make a berry compote that works beautifully on toast, oats, or desserts like a berry semifreddo.
And when there’s too much of a good thing, I freeze it. Any leftover tomatoes get popped into the freezer during summer so they keep that beautiful flavour and can be used later in pastas, roasted over dips, or added to winter meals. Even one or two tomatoes go into the bag, less waste, better flavour. I’ve shared exactly how I do this in a separate how-to post.
I do the same with berries when they’re affordable, stocking up while they’re cheap and freezing or cooking them down so they’re ready to use year-round. Summer produce just tastes better, and preserving it means you can enjoy that flavour long after the season has passed.
Letting the season decide the menu doesn’t mean restriction, it means ease. Fewer decisions, better flavour, and food that makes sense for the time of year you’re in.