wholesale customers - click here Frontier Wholesale
basket masthead my account
Frontier Co-op
Cooking articles

Seasoning Local Fare

Celebrate local fare. Find out what's in season and how to season it — recipes included!

There's a good reason — make that plenty of good reasons — why local foods are so popular. Produce that's been grown nearby is typically fresher, riper, and better tasting than fruits and vegetables from afar. (After all, it's grown for taste and nutrition, not so that it can withstand cross-country travel.) Buying locally supports independent local farmers, the local economy, and global sustainability. And, because local foods are easier to track and less vulnerable to contamination than commercially grown products, their purchase even supports food security.

Your own backyard is as local as it gets, of course, so if you're growing much of your own produce, congrats! There are plenty of other options for scoring local bounty, too, though. Farmers' Markets are growing in number and scope. Community Supported Agriculture (CSA) enables communities to share in the harvest of local farmers. Food co-ops typically offer a good selection of local fare (produce and other goods, too). And many commercial grocery stores now offer an array of local fare in their produce aisles.  (To find local farms, CSAs, Farmers' Markets, and other opportunities to support local foods, visit the Local Harvest website.)

Here's a selection of recipes that make the most of in-season fruits and vegetables with just-the-right seasonings! What's in season varies a bit according to where you live, of course. So keep an eye out for what's in season in your area. We've based our suggestions on some of the most available fruits and vegetables in the major North American growing regions in spring, summer, fall, and winter.


  • AsparagusCelebrate the arrival of spring —and asparagus — with Asparagus Crepes with Mushroom-Dill Sauce. Fresh dill, dried tarragon, lemon juice, salt and black pepper season this welcomed veggie.
  • How lucky for us that spinach and strawberries often arrive in the same season! Here's a Strawberry Spinach Salad — dressed with poppy seeds, sesame seeds, and paprika — that pairs them perfectly.
  • New potatoes are delicious as is, but they rise to gourmet heights with the simple addition of seasonings in this recipe for Roasted New Potatoes with Garlic and Thyme.
  • A healthy harvest of leeks is seasoned with dill weed, marjoram, basil, salt and pepper in this Mushroom-Leek Frittata. Serve it as an appetizer or main dish.
  • If you grow your own blackberries or find an abundance of them at your Farmer's Market or CSA, be sure to try this Spiced Blackberry and Apple Jam. It's subtly spiced with nutmeg, cinnamon, and cloves. (A jar of it would make a lovely gift!)

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .


  • Here's a Vegetable Paella that includes much of the season's bounty, such as bell peppers, green beans and tomatoes. Fennel, saffron, salt, and red pepper flakes make the melded ingredients zing.
  • Eggplant is transformed into a hearty appetizer in this recipe for Vegetarian County-Style Pâté. Thyme, paprika, allspice, cayenne pepper and salt and pepper infuse the eggplant as it cooks in the crockpot.
  • tomatoesSweet Peppers are beautifully stuffed with tomatoes and corn and seasoned with nutmeg, cumin, and cayenne, in these Chilean Stuffed Peppers.
  • Tomatoes won't go to waste once you start serving Tomato and Olive Bruschetta as a refreshing summer appetizer or snack.
  • Use any seasonal fruit (such as melons and peaches) to make a Sunrise Fruit Salad, dressed with peppermint leaf and crystallized ginger.
  • Mexican seasonings nicely spice up sweet corn, as in this Sweetcorn Pie or this Black Bean Salsa, seasoned with Hawaiian Black Salt, garlic, and cayenne. You can also simply sprinkle a Mexican Seasoning blend on that buttered ear of fresh corn!
  • zucchiniZucchini begs for ways to be prepared! Zucchini Salsa is one great option. Season chopped zucchini with oregano, cumin, and nutmeg, and serve it, as the author suggests, in a hollowed-out zucchini boat. Or try this Eggplant and Zucchini Casseroles recipe, seasoned with mixed herbs, to use up two of the season's prolific producers.

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .


  • applesApples appear in everything from pies and crisps to stuffings and sauces this time of year. Like many other fall fruits and veggies, they're well seasoned with homey, warm spices, such as cinnamon, ginger, allspice, cardamom, cloves, and coriander. Pack some of their goodness in lunchboxes with these Apple-Oat Bars. To preserve some of the season's bounty, try this warmly seasoned Apple Butter.
  • Cruciferous veggies are robust and do well with a good dose of spices. Seasoned broccoli is combined with walnuts and folded into these Broccoli, Red Pepper, and Walnut Filled Calzones. And Brussels Sprouts and Apples are seasoned with sage and rosemary in this Autumn Bean & Brussels Sprouts Stew. Try Cool Cauli Curry — full of Indian spice — as a side dish.
  • Squash arrive now and serve us throughout much of the winter, too. Southwest spices season this main dish Butternut Squash Couscous.
  • Pumpkins aren't just for carving! Use freshly pureed pumpkin in this molasses-and-spice flavored Pumpkin Glory Loaf, or spice things up on Thanksgiving with a Tofu Pumpkin Pie.
  • Also worthy of guests, Orange-Scented Yams with Chestnuts, highlights another seasonal favorite.

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .


Use the search box on our recipe home page to find recipes for any produce, any time of year!

Connect With Us:

Hide sitemap

Get in on the
goodness year round

Sign up to receive Frontier Co-op's email newsletter

* indicates required