Cost: Low (less than $100)
Green Impact: 4 out of 5
Want to set a new healthy eating goal? Try a new seasonal whole food each month. Choosing unique varieties of fruits and vegetables helps sustain biodiversity as well as dinnertime variety.
Ask growers at the farmers' market what's freshest and how they'd recommend preparing it.
Watch for these lesser-known yet tasty options. For regional lists, check out fieldtoplate.com/guide.
Meyer lemons, rutabagas
Claytonia (miner's lettuce), pomelos
Celery root, mache (lamb's lettuce)
Fiddlehead ferns, nettles, ramps
Dandelion greens, sorrel, zucchini flowers
Chive blossoms, kohlrabi, purple broccoli
Choi sum, lychees, mizuna, summer truffles, tatsoi
Charentais melon, fresh figs, rainbow chard
Bitter melon, escarole
Delicata squash, dinosaur kale, frisee, quince
Casaba melon, kabocha, persimmons, spaghetti squash, spigarello
Savoy cabbage, sunchokes
Looking for recipe inspiration? See what's fresh in our Seasonal Foods Center.
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