What does choosing seasonal produce change?

A vegetable or fruit bought in season changes three things at once: the price drops, freshness rises and the variety renews itself. Tying the menu to the season is a planning method that requires no extra effort — the market stall does part of the plan for you.

Below we look at what being in season means, the difference in price and freshness, how the menu is built, and what to do out of season.

What being in season means

A product’s season is the period in which it ripens naturally and is plentiful. In that period the product comes from closer by and reaches the stall in a shorter time.

Out of season it either comes from far away or is grown under different conditions. Both raise the price and shorten the time it stays fresh.

This does not mean an out-of-season product should not be eaten. It only shows that buying a different product that is in season usually gives a better result for the same money.

Where the price difference comes from

Abundance lowers the price. In season the same product is found in far greater amounts at the stall, and that shows directly in the price.

Transport and storage costs matter too. A product that comes from far away or is stored for a long time reaches the stall more expensively.

What freshness affects

Freshness shows first in taste and texture. The difference between a tomato picked in season and an out-of-season tomato is felt directly in the food.

Freshness also makes the work easier in the kitchen. A vegetable with a strong taste becomes flavorful with less sauce and less oil.

So choosing seasonal produce simplifies the cooking method as well. Simple preparations work better with these products.

How the menu is tied to the season

The practical way is to build the menu by deciding at the stall. The vegetable dish of the week is chosen at the pazar, the neighborhood produce market, rather than in advance.

This does not mean abandoning the list entirely. The list carries the main dishes and the stock items; the vegetable side is left flexible.

With a product bought in season, tying the amount to the number of meals keeps you from buying too much just because it is cheap. Once the number of vegetable meals for the week is known, the amount to buy stops being a guess; the definition of the measure is explained in the what a standard portion means guide.

Variety comes on its own

Shopping by season varies the menu without forcing it. When the items that reach the table change with the season, the plan renews itself.

The same vegetable is not repeated for months. This is a natural order that prevents both monotony and the constant use of the same group.

What to do out of season

This is where frozen products come in. A vegetable harvested in season and frozen is usually a better option than the fresh alternative out of season.

Canned and dried products serve the same function. The place to look when choosing these is the label; added salt and sugar show in the ingredients list.

We explained where a frozen product stands out of season, by measuring the difference with fresh, in the are frozen vegetables worse than fresh article.

Storage time

Since a product bought in season is cheap, it also lends itself to buying in excess; if the excess spoils before it is used, the advantage is lost.

So the amount bought is tied to the number of meals on the menu. A vegetable bought in excess because it is cheap in season waits in the refrigerator if there is no place for it on the menu, and usually comes out spoiled.

Where to buy

The market stall is the fastest way to see the season. Whatever is plentiful and cheap at the stall largely decides that week’s vegetable dish.

At the supermarket the seasonal information is less visible; the price difference is still a good sign. If the price of the same product has dropped clearly, its season has come.

How close the source is affects freshness too. A product that comes a short distance reaches the stall faster and keeps longer.

What changes in the kitchen

Cooking with seasonal produce simplifies recipes as well. A vegetable with a strong taste gives a good result with little oil and few spices.

The same product out of season needs more work; sauce, spices and cooking time all increase. That shows on the plate indirectly.

The effect on the budget

Choosing seasonal produce is the most practical way of keeping variety on a limited budget. The same money buys more kinds and more of them.

It also simplifies the menu on its own. A week built around a cheap and plentiful vegetable shortens both the shopping and the kitchen time.

A product bought in excess can also be put to use by freezing it; that way the advantage of the season is carried out of season.

In short: choose the vegetable side at the stall, tie the amount to the number of meals, move to frozen products out of season and look at the label. We covered building the list in this guide.