SUMMER: what is in season?

SUMMER is here!

The glorious, bountiful season—when every fruit and vegetable bursts with sunshine and yumminess—is finally here. While many eagerly await the signs of spring, it’s truly summer that brings joy, when the warm sun caresses your face and market stalls overflow with vibrant colours, fragrant herbs, and the rich aromas of ripe Belgian strawberries, juicy cherries, crisp cucumbers, sweet tomatoes, and tender courgettes—each a delicious promise of the season’s freshest offerings

WHAT IS SEASONAL PRODUCE?

Seasonal produce refers to fruits and vegetables harvested at their natural peak—when they are ripe, full of flavour, and most nutritious. These are the times when nature intends for them to be eaten, making them fresher, tastier, and often more affordable.

Whether you buy organic or conventionally farmed produce, eating seasonally is key to enjoying better quality food and supporting local agriculture. In Belgium, summer brings an abundance of juicy strawberries, raspberries, cherries, tomatoes, courgettes, cucumbers, beans, leafy greens, and fresh herbs—each reflecting the richness of the season.

When choosing produce, it’s also worth being mindful of pesticide exposure. The “Clean 15” and “Dirty Dozen”—lists compiled by the U.S. Department of Agriculture—can be helpful guides, even if they aren’t Europe-specific.

CLEAN 15: These fruits and vegetables tend to have the lowest levels of pesticide residue. They include avocados, sweet corn, pineapples, onions, papayas, frozen sweet peas, eggplants (aubergines), asparagus, cauliflower, cantaloupe melon, broccoli, mushrooms, cabbage, honeydew melon, and kiwis.
DIRTY DOZEN: These are more likely to carry higher pesticide residues, even after washing. They include strawberries, spinach, kale, nectarines, apples, grapes, peaches, cherries, pears, tomatoes, celery, potatoes, and bell peppers.

While organic produce can be slightly more expensive, it is grown without synthetic pesticides and typically contains lower levels of chemical residues. Organic farming favours natural, low-toxicity methods and supports biodiversity, soil health, and sustainable ecosystems.

Beyond the question of pesticides, choosing organic—especially from local or small-scale producers—means supporting farming practices that work in harmony with nature. Approaches like permaculture embrace natural growing patterns, prioritising zero waste, earth care, and long-term sustainability.

7 BENEFITS OF EATING SEASONAL

Better Taste & Flavour
Seasonal fruits and vegetables taste better because they are picked at their natural ripeness, not harvested early to ripen in crates during long transport. Freshly picked produce bursts with flavour.
More Nutrients
Seasonal produce is more nutritious. When fruits and vegetables are picked early, chilled for transport, and later heated to ripen, they lose a significant amount of their nutritional value.
Lower Cost
Seasonal food is generally more affordable. You’re not paying for expensive cooling, storage, transport, or artificial ripening processes—just for the food itself.
Support for Local Farmers
Choosing seasonal and local means you’re supporting nearby farmers and communities. It’s a simple way to practise the farm-to-table philosophy. (Click here for my article to learn more.)
More Variety Throughout the Year
Eating with the seasons adds natural variety to your diet. Not only do you get to look forward to new produce as it comes into season, but this diversity helps strengthen your immune system and fight disease.
Boosts Creativity in the Kitchen
Seasonal eating encourages you to get creative with your meals. It pushes you to try new ingredients and recipes, helping you avoid the rut of cooking the same dinners week after week.
Environmentally Friendly
Eating seasonal (and local) significantly reduces your carbon footprint. It cuts down on the energy used for transportation, refrigeration, and artificial ripening. It also reduces the need for excessive water use and synthetic chemicals required to grow out-of-season produce.

Bear in mind that even within a single season, the flavour of ingredients can evolve. Following a recipe isn’t just about exact steps—it’s about staying present and tasting as you go. Adjust seasoning and cooking times to match the character of the produce in that moment, finding the right balance for its ripeness and flavour.

Some fruits and vegetables appear at the crossroads of two seasons, while others span across them. If you’re ever unsure about what’s in season, simply look to nature and ask yourself: “Would this be ripe now?” Let the rhythm of the natural world guide your choices.