Eating Produce in Season Guide

Eating Produce in Season Guide copied from :

• In spring, focus on tender, leafy vegetables that represent the fresh new growth of this season. The greening that occurs in springtime should be represented by greens on your plate, including Swiss chard, spinach, Romaine lettuce, fresh parsley, and basil.
• In summer, stick with light, cooling foods in the tradition of traditional Chinese medicine. These foods include fruits like strawberries, apple, pear, and plum; vegetables like summer squash, broccoli, cauliflower, and corn; and spices and seasonings like peppermint and cilantro.
• In fall, turn toward the more warming, autumn harvest foods, including carrot, sweet potato, onions, and garlic. Also emphasize the more warming spices and seasonings including ginger, peppercorns, and mustard seeds.
• In winter, turn even more exclusively toward warming foods. Remember the principle that foods taking longer to grow are generally more warming than foods that grow quickly. All of the animal foods fall into the warming category including fish, chicken, beef, and lamb. So do most of the root vegetables, including carrot, potato, onions and garlic. Eggs also fit in here, as do corn and nuts. 

 My Quick Guide (Southern region in mind - needs additions):

• Spring, Leafy greens, leeks and onions [ Florida Strawberries]
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• In summer,  [melons, berries, peach], apple, pear, and plum; summer squash, broccoli, cauliflower, and corn peppermint cilantro/[Basil]
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• In fall, utumn harvest foods roots [winter squash].  ginger, peppercorns, and mustard seeds. 
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• In winter, roots, grain, nuts.