In Houston, the hot and humid climate shapes an agricultural calendar that is different from what we know in France. Harvests are generous for most of the year, and understanding seasonality allows you to cook local food better, while enjoying fresher and more economical products.
In spring (March to May), the markets fill up with Texan strawberries, asparagus, lettuce, carrots, broccoli, radishes, and beets. It is also the season for the first peaches, which are very popular in the region.
In summer (June to September), it’s time for abundance: juicy tomatoes, melons, watermelons, cucumbers, zucchini, corn, eggplant, peppers, and okra, an emblematic vegetable of the South. Peaches, plums, and blackberries are also available.
In autumn (October to November), squash, sweet potatoes, cabbage, apples, pears, carrots, and spinach return in full force. The milder climate favors a nice variety of leafy greens.
In winter (December to February), you continue to find hardy vegetables: cabbage, broccoli, cauliflower, beets, onions, potatoes, as well as Texan citrus fruits like oranges and grapefruits.
Eating seasonally in Houston means rediscovering the local flavors of Texas, enjoying better nutritional quality, and supporting regional producers. A great way to integrate the spirit of the South into your daily life as an expatriate.
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