Part two of a series of posts about the items regularly stocked in my kitchen.

Kitchen Inventory: Fresh Fruits and Vegetables

A note about buying fresh and seasonal produce: 

We prefer the texture and flavor of fresh produce, especially if it is locally grown. Buying seasonally helps ensure that you’re getting the most nutritious and flavorful produce possible. Seasonal produce has less distance to travel and that hopefully means it’s spent more time in the sun and less time in a packing crate.

Other important issues when purchasing produce: GMO crops and pesticides. You can start here to learn about genetically altered food and go here to learn about pesticides.

 Check this post for the reason why I don’t buy canned produce.

Year Round Staples:

  • Apples
  • Oranges
  • Lemons
  • Limes
  • Russet Potato
  • Garlic
  • Yellow Onion
  • Green Onion
  • Green Beans
  • Broccoli
  • Carrot
  • Celery
  • Mushrooms
  • Spinach
  • Lettuce
  • Cucumber
  • Tomato

Seasonal Additions:

Winter

  • Clementines
  • Mandarin Oranges
  • Pears
  • Sweet Potato
  • Cranberries

Spring

  • Tangerines
  • Pineapple
  • Greens
  • Zucchini

Summer

  • Melons
  • Pineapple
  • Berries
  • Stone Fruits (Cherries, Peaches, Apricots, Plums)
  • Asparagus
  • Zucchini
  • Yellow Squash
  • Corn

Fall

  • Honeycrisp Apples
  • Pumpkin
  • Sweet potato
  • Cranberries
  • Asparagus
  • Eggplant
  • Corn
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