January

Cauliflower

How to pick it: Choose a clean, firm head with no discoloration.
How to eat it: Rice it, roast it, make it into pizza crust, or serve as crudité.

February

Strawberries

How to pick it: Go for medium-size, bright red berries for best flavor.
How to eat it: Dip them in chocolate and call every day Valentine’s Day.

March

Cabbage

How to pick it: Choose a small or medium-size head with a bright color and no worm holes.
How to eat it: Braise it or make a crunchy coleslaw.

April

Leeks

How to pick it: Look for bright green tops and bright white bottoms.
How to eat it: Sauté in butter and toss with fresh pasta or make potato leek soup.

May

Turnip

How to pick it: Smaller is better.
How to eat it: Pair with potatoes; roast with salt, pepper, and thyme; serve with roasted pork or lamb.

June

Peaches

How to pick it: Select those with vibrant color and semifirm flesh.
How to eat it: Toss in a salad with watermelon, arugula, and a light vinaigrette.

July

Okra

How to pick it:

Choose bright green pods on the smaller side.

How to eat it:

Stew with tomatoes or pickle to snack on later in the year.

August

Corn

How to pick it: Kernels should feel juicy; tops should be free of dark spots.
How to eat it: Grill and eat right off the cob with salt and butter.

September

Persimmons

How to pick it: Choose those that are smooth, soft, and blemish free.
How to eat it: Toss in a salad, eat with oatmeal, or roast with chicken.

October

Eggplant

How to pick it: Skin should be smooth and shiny; fruit should feel heavy for its size.
How to eat it: Roast and toss in a ratatouille pasta salad.

November

Winter Squash

How to pick it: Select one with a hard, thick skin and rich color.
How to eat it: Chunk, roast, and puree for the best base for a risotto.

December

Pecans

How to pick it: Go for those with a uniform color and a rich scent.
How to eat it: Make a bourbon pecan pie; crust a pan-seared fish.