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Seasonal Eating Guides

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A tabletop display of seasonal eating produce for August. A bowl filled with heirloom tomatoes, zucchini squash, peppers, sunflowers, herbs, and watermelon.
Seasonal Eating Guides

Eating With The Seasons: August

August is a bountiful but bittersweet month. The garden is at its height of production, overflowing with tomatoes, peppers, eggplant, cucumbers, and zucchini. Flowers and herbs abo

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A platter filled with fruits and vegetables for seasonal eating in July. Tomatoes, peaches, mixed berries cherries, greens, and herbs.
Seasonal Eating Guides

Eating With The Seasons: July

July is a magical month for the cook and gardener, especially here in Vermont. It is the month when the garden starts to go wild with tomatoes and zucchini and peppers and greens a

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An arrangement of seasonal produce for June on a stone table: beets with their greens still on, apricots, asparagus, cucumber, cherries, strawberries, and salad greens.
Seasonal Eating Guides

Eating With The Seasons: June

And just like that it is June! After the longest of winters and the slowly warming spring, June arrives like a celebration. Suddenly summer is in full swing and the garden is a par

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May is a magic month here in Vermont. The days are longer and brighter. The spring blooms bring color to the world again and scent to the air. The leaves come out. The lilacs bloom. We can begin to work in the garden and eat things grown from the ground.
Seasonal Eating Guides

Eating With The Seasons: May

May is a magic month here in Vermont. The days are longer and brighter. The spring blooms bring color to the world again and scent to the air. The leaves come out. The lilacs bloom

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Seasonal Eating Guides

What’s In Season In March? A Produce & Recipe Guide

Table Of Contents This March seasonal eating guide discusses the benefits of seasonal eating, lists this month’s in-season produce, and shares some seasonal recipes for March

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A display of seasonal fruits and vegetables for February: purple cabbage, turnips, broccoli, onions, blood oranges, ugly fruit, and kumquats on a paisley runner.
Seasonal Eating Guides

Eating With The Seasons: February

The truth about February is that, it is much like January. The list of seasonal fruits and vegetables is largely the same. Which is also largely the same as December. Thank goodnes

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A visual guide to seasonal eating for January: a plate filled with sliced blood oranges, meyer lemons, pink lemons, turnips, red onions, radicchio, and cabbage.
Seasonal Eating Guides

Eating With The Seasons: January

While I don't know what this new year will bring, I am ready for something fresh and new... and I seem to be channeling that by jumping headfirst into the start of citrus season. T

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A mix of seasonal produce and vegetables for December in an antique metal plate from Turkey: cauliflower, cabbage, turnips, endive, cabbage, and whole walnuts and almonds.
Seasonal Eating Guides

Eating With The Seasons: December

We have still been having days that reach the 50°s and 60°s. This has been a godsend for my gardening as I was late planting a few things and putting things to bed for the winter

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Seasonal Eating Guides

Eating With The Seasons: November

It is about to get very November here. I'm ready to embrace the flavors of late fall. Thanksgiving is just a few weeks away. I have been busy prepping recipes for low carb side dis

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A pottery serving platter with pumpkin, delicate squash, cabbage, onions, kale, raspberries, brussel sprouts, swiss chard, and fall leaves.
Seasonal Eating Guides

Eating With The Seasons: October

This past month has seen a lot of ups and downs, in the world around as well as in the garden. Temperatures have fallen into the 30's here in Vermont and also bounced back to nearl

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Slide A Basque Burnt Pumpkin Cheesecake wrapped in parchment paper waiting to be sliced. A flower arrangement of red, orange, and peach garden roses tightly mixed with red ranunculus. An ivory linen covered table with a white plate with blackberries and raspberries and candied lemon slices and a smear of lemon curd. An white oval ceramic serving dish filled with Delicata Squash Gruyere Gratin, covered in melted cheese and fresh thyme. Next to this is a white plate with a serving of the gratin.

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