Seasonal Cooking: Why Your Menu Should Change Every Quarter

<p>Walk through a farmers' market in June and again in November. They're different worlds. Yet most home cooks default to the same 12 recipes year-round. Seasonal cooking isn't just for restaurants — it's the single biggest upgrade you can make to your home kitchen.</p><h2>The Tomato Test</h2><p>Buy a tomato in January and one in August. The January tomato traveled 1,500 miles and was picked green. The August tomato came from 30 miles away and was picked yesterday. No amount of technique can close that gap. Build your menu around what's actually in season.</p><h2>Quarterly Rotation</h2><p>Spring: greens, peas, lamb. Summer: tomatoes, stone fruit, grilled everything. Fall: squash, mushrooms, braised meats. Winter: root vegetables, citrus, hearty stews. That's the framework — fill in the details from your local market.</p>